ERMINE FROSTING tasted like Whipped Cream Frosting

[@siimplyvegetariian]

Do check out Playlist for Cakes Cupcakes & Cookies : kzbin.info/aero/PLQW-fnVl6zI509Me1Xi6ZE9847ptswvVj

[@julierodriguez5583]

I love ermine icing. I use it to make a red velvet cake. This recipe came from the 1800's

[@platinumare]

Thank you so very much for sharing, my children prefer a less sweet icing as it hurts their throat when the icing is too sweet. I appreciate you posting an alternative icing that is not too sweet.

[@siimplyvegetariian]

My pleasure ! Hope this recipe turned out well. Thank you !

[@KarMa-ws3ll]

We have a similar frosting in Germany where we cook the pudding with starch (=a sachet for cooking vanilla pudding)

[@julieleal4260]

I like how she times everything.

[@siimplyvegetariian]

Thank you for watching !

[@joycegallowayparker9652]

This is also called German buttercream. And it IS delicious!

[@catpoke9557]

Isn't German buttercream made with a custard? This is made with a roux instead

[@joycegallowayparker9652]

@catpoke9557 No, a German buttercream is made by cooking flour and butter for just a minute, then milk is added, and it's cooked until the mixture is thick and the flour is cooked. A French buttercream may be what you're thinking of because it has eggs cooked in the mixture.

[@catpoke9557]

@@joycegallowayparker9652 Everything I'm finding on google is saying German buttercream is made with a custard. Are you sure you didn't just grow up with an unusual recipe? Nothing I'm finding shows that ermine and german have the same recipe at all editing to say I just realized you also mentioned you put butter in the mixture while it cooks, which is also different from ermine which never has butter cooked into it. I think you must've grown up with some sort of interesting ermine-like recipe

[@joycegallowayparker9652]

@catpoke9557 My bad for writing to put the butter in with the flour before it's cooked with the milk and sugar. I was super tired and distracted, not paying attention as I should have, so I apologize for the confusion it caused, which I understand, and I sincerely apologize for it. But just to clarify, I didn't "grow up" with any recipes. I'm 69 years old and have been a fully self-taught cake decorator for almost 50 years. I live in a very small rural town, so there were no classes, nor even anyone I could ask about how to do anything cake decorating related. So I got a small Wilton starter kit and an old book from the local library that had all photos in black and white, and instructions for right-handed people (I'm a leftie), and there certainly was no internet or PCs back in those days. But I loved baking (and all types of cooking), and I practiced a lot, and then the day came when I bought my first full color, Wilton book, and it was mesmerizing! Within a relatively short time, I had all the orders I wanted by word of mouth and went from learning how to do just the basics, to piping all kinds of flowers, leaves, borders, etc, to doing specialty event cakes (wedding, anniversary, birthday, etc), and even eight tier wedding cakes. If you would like to have a ton of cake and frosting tips (a comment I posted on a video of Nerissa Nicole with tons of box cake hacks and great frosting recipes and tips), you can go to her channel, look for the one from several years ago with a photo of a box cake on it. It has well over 6,000 likes and hundreds of super sweet comments thanking me for it, so it will be easy to find. But if, for some reason, you can't find the video, just DM me on Facebook (under the same name as on here), and I'll send you the link to it. Again, my apologies for the confusion on the Ermine (aka German) frosting.

[@tanzilsworld5637]

Superb work.

[@siimplyvegetariian]

Thank you so much!

[@finallyanaccount]

Can the milk be substituted with coconut milk?

[@siimplyvegetariian]

I haven’t tried with Coconut milk , but for sure must work . Thanks for the query !

[@dipikaghatani3873]

👌👌👌

[@Justme-v8k]

Πάρα πολύ ωραία συνταγή θα ήθελα να σας ρωτήσω αν αυτή η ποσότητα είναι αρκετή για τρεις ορόφους τούρτα 8 ιντσών;;

[@siimplyvegetariian]

Thank you for your query. However, I’m sorry to say that I haven’t tried this ermine frosting on a three-tiered 8-inch cake. I’ve only used it to layer and cover 6-inch cakes with 3 to 4 layers. You will have to triple the quantity I suppose.

[@zarzartinwin593]

Looks good! How long can i store this cream? Pls reply

[@siimplyvegetariian]

Storage: Can be stored in the refrigerator for a week in air tight container . Thank you for the query. These mentioned in the description box.

[@SicebsileDlamini]

🎉

[@m.k.5296]

Hello, this recipe looks very good. Do you think it might work with vegan butter and oat milk?

[@siimplyvegetariian]

Honestly, I haven't tried with vegan butter & oat milk. But I think it should work just as well. Thank you for the query !

[@m.k.5296]

@@siimplyvegetariian Thank you! I'll take a chance and get back to you.

[@physicsbear18]

Can I add the cooked flour to whipping cream for even more fluffiness?

[@siimplyvegetariian]

I haven't tried mixing this cooked flour & whipping cream together. Am not sure if it works, might deflate the airy whipped cream. Thank you for the query.

[@physicsbear18]

@@siimplyvegetariian okay thanks for your speedy response 😄🥰

[@siimplyvegetariian]

@@physicsbear18 My pleasure!

[@angelazhenggg]

Would it be okay to use salted butter

[@siimplyvegetariian]

Would be okay but avoid adding later.

[@paulinaansah6704]

How do you add color ?

[@siimplyvegetariian]

Color I added as in any other regular buttercream icing. Semi liquid gel food color. Thank you.

[@paulinaansah6704]

Tnx for the reply

[@olu_buki]

do you think it will do well in hot climate?

[@siimplyvegetariian]

Yes, it does work with stability in hot climates. Still, if not used immediately, must be kept inside the refrigerator. And once out please do beat again until fluffy , coz, I found that once it's chilled or cold, this buttercream does seem curdled slightly. Beating will regain its smooth texture. Thank you for the query!