HOW TO MAKE COOKED FLOUR BUTTERCREAM FROSTING- Vanilla Ermine Frosting with vanilla cupcakes
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Learn how to make cooked flour frosting with this easy to follow tutorial. This vanilla ermine frosting is so velvety that it melts in your mouth! You can easily make this at home in your own kitchen by following along with this video tutorial.
If you find American buttercream too sweet and are looking for something with a velvety, melt in your mouth texture, then you really have to try this Vanilla ermine (also known as cooked flour) buttercream.
This recipe is specifically for vanilla, but you can of course add any flavor to it.
You need very few ingredients and equipment to make this recipe at home.
For the full Recipe and more recipes like this, visit Bake with Gen - bakewithgen.co...
I have made a blog post dedicated to all your questions regarding this ermine buttercream frosting - bakewithgen.co...
WHAT MAKES COOKED FLOUR FROSTING DIFFERENT TO AMERICAN BUTTERCREAM?
With ermine buttercream, some ingredients, such as, the flour, sugar, salt & milk are quickly cooked in a small pot and allowed to cool which then forms a pudding like mixture and is added to the butter to form the ermine frosting/buttercream.
With american buttercream, you simply mix the butter with some powdered sugar, milk & vanilla extract to create the frosting. It is quicker to make this version, but it is much sweeter and not as velvety as the cooked flour frosting.
But both frostings are great to frost cakes, cupcakes or use as a macaron filling.
Both frostings can also be flavored however you like. Here is the link to my Delicious Chocolate Buttercream Frosting - • HOW TO MAKE THE BEST C...
Ingredients:
30g (1/4 cup) all purpose flour
150g (3/4 cup) white sugar
250g (1 cup) milk
1/4 teaspoon salt
225g (1 cup) unsalted, softened butter
1/2 teaspoon vanilla extract
I really hope that you enjoy this recipe as much as I do!
And if you do, leave me a comment with how you used it and what your favorite flavor is!!
You can also find me on Instagram - / bakewithgen
Don’t forget to click the subscribe button and give this video a like!
Music credit: Bettie - Morgan Kibby
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Thank you.
Can it be colored?
Hi is this good under fondant? Thank you
Hi is this good with cream cheese in stead of butter?
This recipe seems perfect for me bc honestly American buttercream is too sweet for me. The fact that it usually involves 4 CUPS of powdered sugar is just crazy to me lol
Totally agree!! 😄
Try russian buttercream. Condensed milk and butter basically.
Moonfairy's Child same observation even the cream cheese frosting using 5-7 cups of powdered sugar is overly sweet for me.. not my type
The "lol" on the end of your comment is useless.
@@lisahinton9682 it adds more personality and makes the sentence look less flat i guess? But then again, the same thing could have been done with the addition of punctuation, which is clearly missing.
Finally a frosting with less sugar that everybody would agree! Thanks for sharing! Gonna try this!
Hope you enjoy it as much as I do. 😉
Have u tried? Plz share ur experience
@@Dietitian.Manahil.99 I tried it, it's really great!
Yesss buttercream with butter and icing sugar is TOO sweet personally i get a weird feeling in my mouth aftereating it but ermine buttercream is perfectt
my mom used to make this to frost birthday cakes. She did not have a mixer. All done by hand.
Thats LOVE!
does it tastes like actuall whipped cream?
I have made this frosting for many years. It is the original frosting for red velvet cake. It is very light, not too sweet and has a whipped cream feel in the mouth. It makes a divine coconut cake frosting.
Could I please ask, is it good for piping?? It'll hold off the room becomes a little warm?
It is INDEED the original frosting for RVC and beats cream cheese frosting on it by a country mile. It’s one of my favorite frostings. I cook the béchamel (without sugar) in my Vitamix, though. No scorching whatsoever, no lumps, no standing over the stove. Once I put it in a bowl to cool, I top it with the white sugar; it melts and keeps a skin from forming.
@@zoraz4867 absolutely yes
How long does it stay fresh?
@@HotVoodooWitch that’s very interesting! I’ve never heard of doing it that way!
I came from a family of diabetics and I have been sesrching for a stable and not too sweet frosting for my cakes and cupcakes and then I saw this video during the lockdown period here in the Philippines. Ever since then i have been making this recipe to decorate my cakes and cupcakes. My family love the taste and told me that "this frosting is really good" and yes it is stable.
Hi, so happy to read your comment!! I’m so glad you like the recipe. It’s a great alternative if you’re looking for less sugar! Tag me on Instagram @bakewithgen so I can see your cakes. 😉
try 7 min forsting, or make some whipped cream, the add a little bit of cream cheese to make it stable. They are not that sweet but sooo good.
Will it stay stable on the cake until next day?
Thank you for posting this! I found this recipe in 1988. Been looking for it for the last 20 years. I originally found it in a Wilton's cake decorating book.
Wow!! So glad you found my video!! Enjoy!! 😄
I can honestly not thank you enough 😔
I don’t like normal buttercream recipes because the butter cream ends up with a grainy texture even if I add powdered sugar however this is on another level nice
I literally licked the bowl and I never do that 😂
Hi, I’m so glad you enjoyed it!! It is a really great buttercream!! Thanks for the message!!x
Is it stable? Not quick to melt? Thanks 😊
Christian Inspirations yeah it kept its shape I put it in the fridge that’s why
I so agree with you. I loved that it was not grainy 😊
Swiss meringue and Italian Meringue forsting is good too but it contains eggs. This is easier to make BUT I WOULD HIGHLY SUGGEST YOUR TRY RUSSIAN BUTTERCREAM (2 INGREDIENTS ONLY CONDENSED MILK AND BUTTER) Its soo good.
This frosting is very compatible with chocolate cake! Really delicious.
Well this is just the absolutely perfect frosting especially for those who don't like too sweet american buttercream and the meringue ones as well cuz of the eggs. Thanks will definitely be using it 👍
Oh my goodness - I made this yesterday and wow! I am never going back. This is velvety, flavourful and just incredible. My new favourite type of icing
I’m so glad you like it!! The velvety texture is amazing right?! A much better option than the over sweet American buttercream. Thanks for watching and commenting! 😉
Wow, it works it's so creamy and buttery and I've design it on my cake thanks for uploading your video ( BAKE WITH GEN) THANK You ALWAYS BAKE A LOT OF FOODS .. BYE 😋😋
I just tried this tonight... it worked out perfectly! Tastes really good too, I used vanilla bean paste.
I’m going to use it for cupcakes tomorrow, I’ve put the frosting in the fridge for tonight. Should I re-whip it before using & does this buttercream crust? Sorry one more question how many cupcakes does this frost roughly with a rose swirl?
I've made a recipe very similar to this. It's the best frosting ever. It holds very well and it doesn't dry out like buttercream does.
I never write comments but I feel I should for this one. This recipe has literally been running my home bakery for over a year now! People keep coming back for my cakes and this is the frosting I use to cover my cakes. However, I'd like to ask something- why does it not take dark colour well? Gets a little dull as more colour is added no matter what colour it is and gets streaky. It's so great to work with but the dark colour issue makes me sad. Can you help?
Hi, that’s great to hear and amazing that so many people enjoy it. What color do you use/have tried? Liquid/powder/gel? I would think that it’s got something to do with the oilyness of the butter and perhaps the pigments not mixing well…I’m not 100% sure really.
Try adding colour while cooking the 'pudding' it makes the colours pop more.
@@hannafazz2153 hey thanks! Will try
I want to try this but have to wait till Valentine’s Day cookies
This is the butter cream I have been begging people to teach me. This was their secret, I can't wait to try it and I am so excited
Do professional bakers use this? ☺️
@@alexreeve2366 I use this to cover my cakes but only if the client asks for pastels and lighter shades
Dark shades tho don't really show up brightly in this buttercream, it gets streaky as more colour is added. Makes me sad cuz this is really great to work with AND tasty!
Carbs on top of carbs... my kind of cake! 😉🙌
Hi guys, thank you so much for taking the time to watch, like & comment on this video!! I really appreciate each and every one! Be sure to let me know if you tried this frosting and if you enjoyed it!! You can also check out my channel for other great baking videos!!xxx
Is this stable to humid places?
Your recipe is yum! However, mine did not emulsify fully (you can see the liquid separating from the butter, and as a result doesn’t look so good either). Would you happen to have an explanation for this and maybe tips on how to get better result at future attempts?
As well have you ever tried to use food coloring with it? I tried and I guess the separation I’m experiencing is the reason why it doesn’t color well
The best frosting. My great aunt always called it "old fashioned boiled frosting" --- when I was a kid, I was convinced she frosted her cakes in whipped cream, as this frosting really does have the mouth feel & taste of whipped cream.
Hi.. thanks for this frosting recipe. How long can we keep it at room temperature? Does it melts quickly? Because I'm from Asian country.
Hello, you can keep it at room temperature for about 6 hours, but preferably in the fridge! 😉
I don't add salt to mine. I also cook to a much thicker consistency and scrape it out onto a piece of plastic film, form a circle, wrap and put in fridge until COLD. Only then do I add it to the butter whipping process. Makes a much stiffer frosting. Good job whipping the everloving crap outta the butter... it needs to change colors to a pale cream before you add the flour mixture... very nice!
Thanks for the recipe!
I just want to know if it stable especially on hot places like our country
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Thank you so much I have a cake order on Saturday and Sunday this will really help me . with less sugar just perfect
OMG I'm in love with this recipe. Thank you a lot for share it, I'll try to make it with GFall purpose flour and vegan milk and butter.
Did you ever try to make it vegan? Did it work?
Hello! Can I use this on regular birthday cakes? Also, is it okay to use condensed milk instead of the type you used in the video?
Must use regular milk for this recipe
I made this yesterday and it was amazing. Quite easy to make, very smooth, silky, delicious and 100% grit free. Thank your for the recipe!
Hi, you’re welcome!! I’m glad you enjoyed it!! 😁
Is it stable?
Hi. What is the texture like? Is it light?
@@LA-cf2hh Hey, I didn't make this for quite a while but as far as I remember, it's not exactly light, more like thick and creamy. It has a lot of butter after all.
@@mommychinay2005 Sorry I'm only seeing your reply now. Did you make it in the meantime?
Is it a suitable cream for fondant??
Yes! 😉
Hi, how do you make this buttercream so silky smooth? Mine came out with lots of big airpocket and it is almost impossible to smooth it up on the cake :(
Probably too late, but for future reference. You can change the whisk attachment to a paddle attachment after the buttercream is done mixing. Mix it a bit more with the paddle attachment and that should get out some of the air.
Can you please tell me that is it stable enough to pipe flowers ?????? More specifically roses and peonies ???
Thnx in advance
Hi Alisha, yes go for it, probably just make sure it's on the colder side and not sitting out in a warm climate for too long.
can i use this recipe to ice a wedding cake and will it be able to handle the heat for and out door event
Hi, my advice would be to test it out on a smaller cake and see how well it lasts in your climate. It will all depend on your weather. 😊
@@bakewithgen3324 Thank you and I'll try it out, it's because I live here in Belize and I have a cake to make for an event in October, its still pretty hot during those times. Thanks for replying!
I saw a video about scalded cream cheese frosting - same method but with cream cheese. She placed the piped frosting in a 50-degree hot oven for 10 mins and the frosting didnt melt, softened a little but didnt melt. Search for scalded cream cheese frosting. Im yet to try it myself, hope this one can handle heat well too.
Yes it is lighter , less sweet than american buttercream but if you want to have a decently piped cake and you are a beginner without correct piping tools and dont know very well how to use a piping bag please don't try this. I ended up with an ugly cake . Now i dont know how to fix it. It was too runny to hold any shape☹️
Oh dear Marie. Keep practicing and you’ll get it in no time. Piping is so much fun!!
I have been trying butter creams for one month 🤕but always failed to get the perfect taste so I will try this recipe n let you know
That's great!! Let me know how you like it! It's my favorite!
so was it good?
Did you try it?
Did u try
@@Israna523. yes , but it was good for me but not really good,no one liked it.people r crazy after American butter cream 🙄
This quantity is enough to cover and fill what size plz?
It makes about 2 cups of frosting and can cover 2X8 inch cakes
When did you add the vanilla? Did I miss something? Also would it ice a cake smoothly with a scraper. I like cakes with those sharp edges.
The vanilla was added at 6:09
I've been looking up online for other buttercream recipes.. because i don't like the texture and the taste of american buttercream..gonna try this recipe next time..
And is this recipe good or stable enough for making flower buttercream too??
That's great! I haven't piped flowers with them and they might be fine as long as you keep them refrigerated and cold.
Okay I just tried this and I'm in loveeeeee🥰🥰🥰🥰🥰this is literally the best buttercream I've ever had in my life
Ah I’m so happy to hear that!! It’s quite a good one isn’t it!😉
Is it stable?
How many cupcakes will this cover?
12-16 depending on how much you use. 😉
I want to use this for carrot cake. How much cream cheese will I add in the recipe. Thanks
Hello, it would be better to use a cream cheese frosting recipe for that. You can find one on my blog. www.bakewithgen.com 😊
Oh my goodness. I just made this and it is DELICIOUS. Thank you! I am using this recipe to make cupcakes for my daughter’s birthday
I tried lots of buttercreams.. they were either too sweet (american) or tasted way too much like butter (swiss meringue)☹ Can you tell how this tastes compared to those? I saw that there is a good amount of butter, which makes me think it would taste too buttery as well😅
Hi, I would say that this falls right in the middle of American buttercream and Swiss meringue buttercream. That’s why I like this buttercream so much.
Hey there!
I made the buttercream yesterday for a layer cake and we loved it😍 thank you for the recipe and the advice😊
@@23iPek I'm so glad you liked it!! ;)
If a Swiss meringue buttercream taste like butter it wasn't done right. I've never tasted one that one could taste butter, it should taste like ice cream. Also know that you can change the amount of butter in such recipes.
Is this amount enough to cover a 2 pound cake?
Hi, this recipe makes about 2 cups of frosting, which should be enough to frost 2x 8'' Cakes that measure about 5 cm in height. :)
@@bakewithgen3324 thank you so much for the info.... I hope so ur channel progresses even more ....very nice channel ❣️
You’re welcome. Thanks for the kind words. 😉
Wow!! This is amazing!! I never knew this cooked flour buttercream frosting, looks really good!
I was searching for a frosting recipe and came here.😊
I like this and joined here. Thanks Gen!!
Hey, yes, it’s not as well known as American buttercream, but it’s my favorite frosting. Glad you found it! It’s a good one! Thanks so much for your support and the kind message!!😊
Please subscribe my channal
Dear can we all add flavour to it like strawberry, peanut butter or Nutella?? If so at stage should we incorporate them?? Kindly advise please./thank you.
Yes! Add it at the end once you’ve followed all the steps in the recipe. Flavor to taste until you’re happy.
@@bakewithgen3324 thnq so much.
Video is great because it illustrates how the beating is important. Don’t skimp on beating time and you will be amazed how light and silky the texture is. I was more generous with the vanilla (doubled it) than my recipe called for and it didn’t affect the texture. Kids and adults liked it.
Thank you for your message. It’s so great to hear that you enjoyed it!! 😉
Can I use powdered sugar instead of white sugar
This is definitely different. It looks very stable and I really want to try it to see how it tastes! Thank you for sharing!
You’re going to love it! 😋 thanks for the kind comment! 😊
Please subscribe my channal
150g of sugar is a lot for me. I added another 80g of flour then used 50g of heated honey instead. hope it helps
Wow... thank you for recipe. This will become a good solution for my cake.
My buttercream always melt very fast here
I made mocha flavoured frosting using the recipe. Turned out awesome! This one's a keeper. Thanks!
What did you add n quantity
Pretty sure you ment matcha but it's by favorite natural flavoring and coloring for frosting
Can I use brown sugar instead of white sugar?
Hi, I would recommend sticking to the recipe for best results 👍😉
Wow they look so yummy 😍 great video!
Thank you 😋
good for cupcakes,have u ever tried using in a tier cake
Yes, it’s great 😊
Hi, this looks great! I’ve been trying to find an alternative frosting for my tres leches cake bause I don’t have whipping cream. Would this kind of frosting work with tres leches??
Absolutely! It’s got an amazing texture and great taste! It will go great together. 👍
Thanks for this tutorial Gen. It looks as creamy as smbc. But I would like to know if it will remain stable in hot and humid weather. You see, temperatures go as high as 48 degrees celcus sometimes in my country. Would appreciate your response.
Hello, it’s best to keep refrigerated.
Wow, I just finished making this amazing creamy light and fluffy buttercream, this is the best recipe I found, ever. Thanks for showing us the light 🌟 I'm going to share this buttercream recipe with my mom and Sister, we love baking and cooking.
How easy was it to pipe??
@@shannonjohnson8636 that's what I want to know. Plus does it hold its piped shape?
@@Jodha1 I've just made it and will keep you posted... im in the process of cooling the pudding
Hi is this good under fondant?
Yes it is
Thank you my friend for sharing this recipe ❤️ The best part is that it has no eggs. God bless you 😊
You’re so welcome!! Hope you enjoy it as much as I do!! 😉
Hi thank you for sharing. I made it but it turned soupy. Any idea what could have happened?
I made this butter cream today and it was beautiful and velvety. It was so simple to make. I love the fact that its not as sweet.
Hi, I’m so glad you like it. I love the velvety texture and that it’s not so sweet. Enjoy!! 😊
Galing naman po.. thanks po sa pag share pano gumawa ng butter cream.. new friend po.. left you a gift.. hope to see u in my kitchen 😊
My favorite frosting!
So delicious, isn’t it!! 😋
can this be used for frosting big cakes?
Yes, absolutely!
I came back bc I made this AND IT ACTUALLY WORKED AND TASTED SO GOOD. My life is complete I've tried buttercream for forever and nothing works, but THIS IS THE ONE. Its not too sweet and i even piped rosettes!!
*note: try to have ur butter on the cooler side, bc I've realized that my version of "room temp" is always too soft so it makes everything mushy and soupy*
THANK YOUUUUUU
Hi, messages like these make me so happy! I’m so glad to hear you enjoyed it and it was a success!! 😉
I definitely want to try this! With this recipe, how much cake will this cover? I normally make 8” 3 layer cakes and 6” 3 layer cakes.
Did it cover the 8inch cake
WOWWWWWW this is amazing thanks for sharing it i will try it like 159 and sb dn new friend here stay connected
Thanks so much!!! Appreciate the support and we’ll stay connected!! 😊
Hello have you tried it dear want to know the taste please thanks
How much can I decrease the amount of sugar while keeping the texture the same?
I did this recipe today, it was totally amazing! 😍🙌 the frosting was super stable and it was so delicious not too sweet, perfect blend.. Two tumbs up for this 👍👍 thans for the recipe! 😉
You’re so welcome!! I’m so glad you like it!! 😁
Can u pipe with it
So yummy😋..thank you for sharing this video:)
you're so welcome!! ;)
Can I turn it into a chocolate frosting? By the way, it looks delicious.
Yes definitely. You can add cocoa or melted chocolate. 😉
Hi is it OK to use margarine instead of butter? Tia
It’s best to use butter if you can
I tried this today for the first time and omg this is one of the best tasting buttercream frosting ever , I love that it's not to sweet , just right for my tastebuds 😘😘😘😘 thank you for this .
Glad you liked it!!
Is it stable?
@@zayinfernandez5604 mine melted kinda quickly once I took it out the fridge
Is this buttercream stable at room temperature?
Yes it is
Hi! Can i make this without electric mixer? : (
Hey! If you have very strong arms you can try, but your arms will definitely get very tired with this recipe, so an electric mixer would be better. 😉
Wow this recpie is amazing love it xoxo 😇😘
Oh okay
yes.
Yes you can
Hey, can I ask how long did you put the flour mixture in the fridge and what’s the maximum time you can keep it in the fridge before adding in the butter?
Also, how long will this buttercream last in the fridge?
,thanks
Hello, I keep mine in the fridge for about 2 -3 hours and you can keep it in the fridge for about 2 days and to store it, it will last about 3 to 5 days in the fridge. Hope you enjoy the recipe! 😊
Thanks for the video. It really looks delicious. Can this frosting be used as a base before covering with fondant?
I wouldn’t recommend it, but I don’t use fondant so I’m not 100% sure, so you can always try it on a small cake and see how it works out.
Perfect Making.. Good Work.. Ishttaayi, njaanum koottaayi tto
Thanks 😊
Hi! Can I use Russian piping tips with this buttercream??
Hi, I’ve never tried, but if you keep your frosting cool enough ( that is not in a hot environment while using it) than I don’t see why it wouldn’t work! 😉 let me know or send me a pic on Instagram if you try it. @bakewithgen
Is this a crusting buttercream?
No, it does not crust like American buttercream
Yummy ❤❤❤ Is this frosting good for making flowers with russian piping tips? Thank you in advance for your answer ❤
Wow the looks yummy
New here and Supporting you🔔
Thank you so much!!
Hi dear, can I reduce the sugar in this recipe?
Hi Linda, I wouldn’t reduce the sugar as it will change the taste. The amount balances the butter and sweetness well.
Hi. I’ve tried the recipe but mine has lots of air bubbles. How do I fix that please 😢?
Rly wanna try this one, just a question...will this amount be enough for 24 cupcakes? Cx
Its melt we can add corn flor littel ?
Yes you can
Will it be good for cakes ?
Yes definitely!
Will your flour buttercream take the warm weather well? How long can I refrigerate flour buttercream for? Thanks!!
Can anyone tell me if this colors well, with gel? Thx!
Hi, yes you can definitely use gel, it’s better than liquid coloring. 👍😉
@@bakewithgen3324 thank you. Also, one more question: would you recommend coloring the cream part and adding that to the butter or color the whole batch once it's finished? Thanks again.
Pls does dis get dry to the touch
Not like American buttercream, no
Hi, can I reduce sugar in this recipe ??
Could you make the chocolate version too please? Thank you for the recipe
Is it okay to use fresh milk?
Yes!
How would you recommend achieving a deep color to this frosting?
Thank you for the recipe and instructions. Loose the obnoxious music. Not necessary. Had to turn sound off.
I have to take a cake for a picnic at 9 am and will eat the cake at 12 noon. I live in the north east in the US. Will ermine frosting be stable outdoors or will it melt and look all messed up? This for icing between the cakes and frosting the whole outside of cake
It doesnt takes like flour???
Interesting.
I tried dry milk buttercream last. It tasted so much like fake milk ... i really didnt like it.
Such an easy buttercream recipe. I tried iy but it tasted buttery. I guess I didn't beat the butter enough. Could you please tell how long should we beat the butter before adding the roux. And how long post addition.
Hi Claudia, how long did you beat the butter for? You can beat it for a good 5 or 8 minutes. What you’re looking for is for the butter to become light in color and almost double in size. And again after you add the roux slowly beating well between each addition, you can let it beat for a good 5 minutes again.
Thanks Gen.... I be at it for around 5 minutes. That's where I went wrong.. Will try again.
I guess... this is the first buttercream I'm gonna test out. 😆
I already baked and decorated several cakes (I'm 16), but always used whipped cream... so I could never really use my russian piping tips. 😕
You could have made the video a little shorter... otherwise it's really good. 🤗🤗
Stop complaining and just adjust the playback speed
@@Party_Of_Eight I'm not complaining. I'm giving feedback.
Does this crust?
Not as much as American buttercream, but it does get used under fondant that I’ve seen. I don’t use fondant at all. 😉
I want to add 100g sugar instead. Does reducing the sugar affect the results?
Can i use this in places with high humidity/hot climate?? Wont it melt?
I live in India, one of the most humid countries. I made this exact thing today, halved the recipe and added crushed oreos to make cookies n cream frosting, left it out for 3/4 hours and it didn't melt at room temperature. It tasted like Oreo ice cream!