Ermine Frosting

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Ermine Frosting is a cream cooked on the stove. It’s light, fluffy, and just the right amount of sweetness. It’s noticeably less sweet than the standard buttercream and goes perfectly with just about any cake you can imagine!

Are there too many frosting options? We think not. Each type of frosting has its own place in the dessert world. Most of them are highly interchangeable, being able to swap out one icing for another in a recipe. While this is a classic icing for a red velvet cake, the decision on which icing to use will mostly come down to your personal taste preferences. For us, we love that there are tons of frosting options to choose from. Mink icing is a welcome addition to all the icings that have come before. It’s light, fluffy, and sweet. You will love it!

milk:

You can make mink frosting using anywhere from 1% to whole milk, but we highly recommend whole milk. We never recommend using skim milk for anything.

Sugar Options:

We prefer to keep the traditional mink frosting with caster sugar. Feel free to experiment with different types of sugar to discover your favorite!

Cooking Tips:

While it may be tempting to turn up the heat to speed up the cooking, you run the risk of scalding the milk. Low and slow is the best way to cook mink frosting.

pipeline:

Mink icing is perfect for piping. Feel free to choose your favorite tip and suck away!

Troubleshooting: Runny Frosting

If the butter you’re using has been sitting at a very warm temperature for too long, your frosting may be too soft to squeeze out. Be sure to use softened butter, but be aware of how soft it gets on a warm day. You can always put it in the fridge for 30 minutes to firm up a bit.

Note in advance:

You can make this frosting up to 1 week in advance as long as it is stored in an airtight ziplock bag in the refrigerator. For long-term storage, freeze the frosting in a ziplock bag and store in the refrigerator for up to 3 months. Thaw overnight in the refrigerator, then let come to room temperature before piping.

An overhead view of a glass bowl filled with mink icing and a whisk inside.

Storage Instructions:

Mink icing can be left at room temperature for up to 6 hours. Other than that, it also needs to be stored in the refrigerator.

If you liked this recipe, you might be interested in these other delicious frosting recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Red velvet cake with mink icing.

Ermine Frosting is a cream cooked on the stove. It’s light, fluffy, and just the right amount of sweetness. It’s noticeably less sweet than the standard buttercream and goes perfectly with just about any cake you can imagine!

raw material

  • 2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 2 cup whole milk
  • 2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • pinch Salt

instruct

  • In a medium saucepan, whisk together flour and sugar over low heat. Cook for 2 minutes to let the flour toast briefly.

  • Slowly add milk and bring to a simmer over medium heat. A thin layer of foam will form. Once brought to a simmer, continue to cook until thickened to a pudding-like consistency, about 1 minute, then remove from heat.

  • Pour into a bowl and place plastic wrap directly on top of the mixture so a skin doesn’t form. Chill in the refrigerator for 1 hour.

  • In a large bowl, using a hand mixer, beat butter until light and fluffy, about 2 to 3 minutes. Add the cooled cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition.

  • Once all of the milk mixture has been added, add the vanilla and salt and continue beating until the icing is thick and creamy and everything is well combined, about 1 to 2 minutes more.

notes

This frosting can be kept at room temperature for up to 6 hours, otherwise it needs to be refrigerated.

mink icing