Vintage Ermine Frosting with Chef Gail Sokol

[@cathymolina9139]

Looks delicious.

[@John-kd1bf]

There’s got to be an old show tune out there about Ethel Merman and her German ermine cake. 😅 I do have a question, how are wedding cake icings (traditionally white) so rich and dense. I want that on a standard vanilla cake, but I can’t find a baker who would make that type of icing for my cake. Most only make a lighter fluffier white buttercream.

[@GailSokol]

@@John-kd1bf There are many different types of buttercream that can be made. The heavier buttercream you refer to sounds like a simple buttercream which is simply softened butter, milk or some type of liquid, confectioner's sugar and flavorings. Many bakers don't use this type as much for events like weddings because if they get too warm the butter melts and the buttercream will break; the emulsion itself. French and Italian buttercreams are quite rich due to all the butter in them and have a nice consistency with which to spread onto cake layers. A German buttercream would also have the richness you desire. This is an Ermine frosting with egg yolks in it. And it's quite stable. I hope this helps!!! Some bakers resort to a more stable fat like shortening because it has a higher melting point.