My mom made this all the time as a kid and I could never find the recipe. I seen this recipe and made it and cried and cried when I tasted it. It brought back memories of my mom
Can I leave the mixture overnight in the fridge n incorporate it with the butter the next day? I left the mixture overnight in the fridge n blended everything the next day. It came out so perfect, light n fluffy. This will be my new recipe for buttercream frosting.
Hiiii... This i have to try. I dont like American frosting. Too sweet. My question though... Will the frosting melt during transit... I am currently in Africa and I dread the filling to melt while sitting out
My mother used to make this frosting but her measurements were off so I always had trouble duplicating this properly. This recipe worked out great for me ! Now I can serve my mom's aka "grandmas" frosting recipe .. Thanks
I almost used a different recipe where the sugar isn’t cooked and is instead creamed with the butter. Luckily this video auto played right after. This will be my first time using a sugar that’s not granulated. Finally! Thanks for the recipe.
Thanks for the tutorial. I like that it isn't so sweet as opposed to buttercream frosting with powder sugar. Does this frosting pipe well and hold its shape?
L Velez It should cover it just fine, depending on how thick you spread the frosting. I have done two 8-inch rounds with this, but if you like a thicker frosting layer, then I would double it.
My family makes a shortening version of ermine. The milk flour paste should only be cooled to about room temperature. Also, be sure to let it stand and whip for quite a while in a stand mixer, like more than 5 minutes.
How do you prevent it from splitting? When I made it, the custard and butter did not come together and I had to add a significant amount of powdered sugar to smooth it out.
Ive made ermine before and the long beating time turned me off .. because the recipe i was using didnt have me cook the sugar with the flour and milk .. makes SO much more sense your way .. it took -forever- for that granulated sugar to dissolve completely while beating it with the butter and milk mixture. SO glad i ran across your recipe! I fell kinda dumb that it hadn't occurred to me to do it myself! lol
Same!!! And after decorating my cupcakes with it the butter separated from the frosting making it melt and look yucky, next time I'll whip the butter longer and see how it comes out 😄
Mine just came out a thick sticky batter :'( I re-watched the video and I still fail to see what I did wrong. I tried whipping it for an eternity and it just wouldn't. Anyone know what I can do with this batter? I hate to waste it. Maybe I could add flour to try an make cookies out of it...
How long have you cooled the flour mixture down at the stage demonstrated at 2:30 ? Personally I notice inadequate temperature of ingredients attribute to my baking failure like 70% of time. Hope you had found good use of the batter. xx
I've tried this recipe and it turned out really great ! The frosting has a perfect consistency ! It's still a little too sweet for my taste (I think french people are not really used to buttercream frosting)
What kind of frosting would you recommend? I’m looking for a mildly sweet frosting ( I know you commented a couple of years ago, but thought I’d try my luck asking)
@@lmlmlmlm7627 I'm not who you replied to, but you might like Swiss Meringue Buttercream. It is far less sweet and very creamy. I got this recipe from a baker online, and it's very easy to make: ••• 150g fresh egg whites (roughly 4-5 whites depending on the eggs), ideally at room temp but not necessary, and definitely fresh not from the carton (sometimes this works, sometimes this doesn't). ••• 190g ultrafine granulated sugar (aka baker's sugar), important to use this as it has a better chance of fully dissolving ••• 454g (1lb/4 sticks) unsalted room temp butter 1. MOST IMPORTANT STEP FIRST! Wipe out your stainless steel mixer bowl and whisk attachment with a paper towel with some white vinegar on it. You need to make sure there is NO fat residue in there or else your meringue won't fluff up. 2. Get a pot with 1 inch of water on the stove, to a strong simmer/low boil. In your stand mixer bowl, whisk together the whites and sugar until mixed. PRO TIP: just use your whisk attachment to do all of this to save you an extra item to clean. Set on top of hot pot of water and whisk/stir until a thermometer reads 155 F degrees. This can take 2-5 mins depending on temp of the egg whites. 3. Once to 155 degrees, move bowl carefully to stand mixer and mix with whisk attachment for 2 mins at medium and a few mins at med-high until you have medium stiff glossy peaks. 4. Stop, and dump 1/2 teaspoon salt & all that butter in there at once, trust me, you don't have to be careful here. Continue to mix at medium for a couple mins. Yes, it will break and curdle/separate, that is expected, but continue to mix it and it will come back together. Lots of people give up there thinking it's ruined but it's the expected result. After a few mins, it will be smooth buttercream. 5. Add 1 teaspoon vanilla or other flavoring and mix another minute, this time using the paddle attachment. It's not totally necessary but it knocks the air bubbles out.
Oh yeah! Regarding the whole "skin" problem...there was this scratch chocolate pudding pie recipe someone posted a comment they gave a really good tip . And because of that I did not have to do the plastic covering trick ...they said to let the pudding mixture get completely room temperature ( that means remove from the heat) after it COMPLETELY COOLS... THEN stir it ... causing the"skin" that formed to disappear ...!! THAT did the trick because when I filled the pie shells it never skinned up again!!!
HELLO PRAYING ALL IS WELL FIRST OD ALL I WANT TO THANK YOU FOR SHARING YOUR ABSOLUTELY AMAZING RECIPE WILL I BE ABLE TO ADD FOOD COLORING IN THIS FROSTING IR LOOKS DELICIOUS AND I WILL USE IT IT FOR FROSTING ALL MY CAKES THANK U AGAIN BE BLESS AND STAY SAFE ENJOY YOUR WEEK
Would love to try this. Planning on making red velvet cake. How much creamcheese should I add? Could i make half/half of butter and creamcheese instead? Thank you so much 😊
Hi Ericka! I typically either use this frosting as written for Red Velvet or make a cream cheese frosting. I have not tried incorporating cream cheese into this recipe, so I can’t say for sure what the results might be. My personal preference is for this recipe as written with red velvet cake. Whatever you end up doing, I’m sure it’ll be delicious!!
It depends on the recipe, but most of the time sugar isn't only to add sweetness but to also give the desert a specific texture, so skipping the sugar isn't a good idea, especially in American sweets because American recipes heavily depend on the sugar content
I tried ermine with cocoa powder and i noticed that it curdles a bit? Same with Swiss meringue. I know cocoa powder tends to be hydrophobic is there any way to remedy this?
![[Live] ศึกมหึมันส์มวยไทยสังเวียนเดือด เวทีมวยชั่วคราวสวนสยาม | จันทร์ 30 กันยายน 2567](http://i.ytimg.com/vi/pM1k6f7JXUc/mqdefault.jpg)
My mom made this all the time as a kid and I could never find the recipe. I seen this recipe and made it and cried and cried when I tasted it. It brought back memories of my mom
❤
❤
1/3 cup & 1tbsp all purpose flour
1 cup sugar
1 cup milk
Can I leave the mixture overnight in the fridge n incorporate it with the butter the next day?
I left the mixture overnight in the fridge n blended everything the next day. It came out so perfect, light n fluffy. This will be my new recipe for buttercream frosting.
Looks nice. Will give your recipe of the ermine frosting a try
My mom always made this for chocolate cake, its the best!
It looks easy to make it
Thanks for sharing this recipe 👍
Hiiii... This i have to try. I dont like American frosting. Too sweet.
My question though... Will the frosting melt during transit... I am currently in Africa and I dread the filling to melt while sitting out
Try adding gelatin for more stability if need be!?
My mother used to make this frosting but her measurements were off so I always had trouble duplicating this properly. This recipe worked out great for me ! Now I can serve my mom's aka "grandmas" frosting recipe .. Thanks
pro trick : watch movies on flixzone. Been using them for watching loads of movies during the lockdown.
@Jax Shane Yup, I've been using Flixzone} for since november myself =)
I almost used a different recipe where the sugar isn’t cooked and is instead creamed with the butter. Luckily this video auto played right after. This will be my first time using a sugar that’s not granulated. Finally! Thanks for the recipe.
It's SO MUCH BETTER when the sugar is cooked!!
Thanks for the tutorial. I like that it isn't so sweet as opposed to buttercream frosting with powder sugar. Does this frosting pipe well and hold its shape?
yes it kinda does ! i tryed it ;]
U would have to not refrigerate. I’m a cake decorator. This is more for a pan cake. It spreads unattended
Γεια σας !!
Αυτή η κρέμα είναι αρκετή για μια τούρτα τριώροφη 8 ιντσών ;
Is this recipe enough to fill and cover a two-layered (9" rounds) cake, or should I double the recipe? Thanks for sharing this video.
L Velez It should cover it just fine, depending on how thick you spread the frosting. I have done two 8-inch rounds with this, but if you like a thicker frosting layer, then I would double it.
Great. Thanks!
I want to use only 1/2 cups of sugar, will it affect the results?
How many cupcakes will 1 recipe frost?
Wow it's looking Delectable ❤️👍👌😍
Whats the trick to avoiding lumps when mixing?
My family makes a shortening version of ermine. The milk flour paste should only be cooled to about room temperature. Also, be sure to let it stand and whip for quite a while in a stand mixer, like more than 5 minutes.
How do you prevent it from splitting? When I made it, the custard and butter did not come together and I had to add a significant amount of powdered sugar to smooth it out.
Happened for me too
@@ilavarasi9007 strange.
can this recipe frost and fill a three layer 6" cake?
Ive made ermine before and the long beating time turned me off .. because the recipe i was using didnt have me cook the sugar with the flour and milk .. makes SO much more sense your way .. it took -forever- for that granulated sugar to dissolve completely while beating it with the butter and milk mixture. SO glad i ran across your recipe! I fell kinda dumb that it hadn't occurred to me to do it myself! lol
I made this frosting but its runny and I couldn't coat my cake... Although i followed the entire recipe
Me too
Same
Maybe your butter was too soft. The butter should still be able to hold its shape before you start mixing.
Same!!! And after decorating my cupcakes with it the butter separated from the frosting making it melt and look yucky, next time I'll whip the butter longer and see how it comes out 😄
Can I use paddle from the beginning instead of whisk?
Thanks so much for sharing this delightful recipe, nothing compares to it. One of a kind.🤗🌹🌹🌹🌹🌹🌹
This worked brilliantly! But I'm trying to make icing for cookies rather than Frosting - can I just used the milk mixture as an icing? Will it set?
Mine just came out a thick sticky batter :'(
I re-watched the video and I still fail to see what I did wrong. I tried whipping it for an eternity and it just wouldn't. Anyone know what I can do with this batter? I hate to waste it. Maybe I could add flour to try an make cookies out of it...
How long have you cooled the flour mixture down at the stage demonstrated at 2:30 ? Personally I notice inadequate temperature of ingredients attribute to my baking failure like 70% of time. Hope you had found good use of the batter. xx
I say boil and whisk, chill and beat again!?
hi maam, how many days is the shelf life of this buttercream?
is this buttercream suitable under fondant?
I've tried this recipe and it turned out really great ! The frosting has a perfect consistency ! It's still a little too sweet for my taste (I think french people are not really used to buttercream frosting)
you can adjust the amount of sugar however you like. id say next Time only put 1/2 cup of sugar instead of a whole cup
What kind of frosting would you recommend? I’m looking for a mildly sweet frosting ( I know you commented a couple of years ago, but thought I’d try my luck asking)
@@lmlmlmlm7627 I'm not who you replied to, but you might like Swiss Meringue Buttercream. It is far less sweet and very creamy. I got this recipe from a baker online, and it's very easy to make:
••• 150g fresh egg whites (roughly 4-5 whites depending on the eggs), ideally at room temp but not necessary, and definitely fresh not from the carton (sometimes this works, sometimes this doesn't).
••• 190g ultrafine granulated sugar (aka baker's sugar), important to use this as it has a better chance of fully dissolving
••• 454g (1lb/4 sticks) unsalted room temp butter
1. MOST IMPORTANT STEP FIRST! Wipe out your stainless steel mixer bowl and whisk attachment with a paper towel with some white vinegar on it. You need to make sure there is NO fat residue in there or else your meringue won't fluff up.
2. Get a pot with 1 inch of water on the stove, to a strong simmer/low boil. In your stand mixer bowl, whisk together the whites and sugar until mixed. PRO TIP: just use your whisk attachment to do all of this to save you an extra item to clean. Set on top of hot pot of water and whisk/stir until a thermometer reads 155 F degrees. This can take 2-5 mins depending on temp of the egg whites.
3. Once to 155 degrees, move bowl carefully to stand mixer and mix with whisk attachment for 2 mins at medium and a few mins at med-high until you have medium stiff glossy peaks.
4. Stop, and dump 1/2 teaspoon salt & all that butter in there at once, trust me, you don't have to be careful here. Continue to mix at medium for a couple mins. Yes, it will break and curdle/separate, that is expected, but continue to mix it and it will come back together. Lots of people give up there thinking it's ruined but it's the expected result. After a few mins, it will be smooth buttercream.
5. Add 1 teaspoon vanilla or other flavoring and mix another minute, this time using the paddle attachment. It's not totally necessary but it knocks the air bubbles out.
@@yellowsky.000 wow. How kind of you. Thanks so much!
How stable is this frosting?
I live in Philippines its hot here hahaa
Try adding gelatin for more stability if need be!?
Hi thank you for sharing. May I know are these Ermine BC can be over mixing? And can we keep in the fridge for the leftover BC? Tq
So what happens when we afterwards equally to a Diplomat cream, put whiped cream in it? Is that a thing?
This method exists for decades. Why are you calling it after a person?
Oh yeah! Regarding the whole "skin" problem...there was this scratch chocolate pudding pie recipe someone posted a comment they gave a really good tip . And because of that I did not have to do the plastic covering trick ...they said to let the pudding mixture get completely room temperature ( that means remove from the heat) after it COMPLETELY COOLS... THEN stir it ... causing the"skin" that formed to disappear ...!! THAT did the trick because when I filled the pie shells it never skinned up again!!!
Can u tell me the measurements in gram pls
The gram measurements are listed in the full recipe post here: kitchenjoyblog.com/sourdough-chocolate-cake-with-ermine-frosting/
Can I flavor it, like with a raspberry gel
This is the original Red Velvet cake frosting.
Looks nice. Will give your recipe of the ermine frosting a try
can i use thison cakepops dont have powdered sugar
Pronounced "ermuhn" not "ermyne"
Is it compulsory to cover with cling wrap /plastic to cool
Wow that's so good,if i want a chocolate frosting when i shoud use a chocolate pouder..??
I would add about 1/4-1/3 cup of cocoa powder to the milk during the cooking process.
@@KitchenJoyBlog ok thank's a lot❤
Is there no icing without butter.
HELLO PRAYING ALL IS WELL
FIRST OD ALL I WANT TO THANK YOU FOR SHARING YOUR ABSOLUTELY AMAZING RECIPE
WILL I BE ABLE TO ADD FOOD COLORING IN THIS FROSTING IR LOOKS DELICIOUS AND I WILL USE IT IT FOR FROSTING ALL MY CAKES
THANK U AGAIN
BE BLESS AND STAY SAFE ENJOY YOUR WEEK
Would love to try this. Planning on making red velvet cake. How much creamcheese should I add? Could i make half/half of butter and creamcheese instead? Thank you so much 😊
Hi Ericka! I typically either use this frosting as written for Red Velvet or make a cream cheese frosting. I have not tried incorporating cream cheese into this recipe, so I can’t say for sure what the results might be. My personal preference is for this recipe as written with red velvet cake. Whatever you end up doing, I’m sure it’ll be delicious!!
Robux frosting
I love this frosting. Question: does it freeze well? Ty
If this is the butter version of what my family makes (my family makes a shortening version of ermine), it should freeze marvelously well.
We can use wheet flour
Can I use icing sugar instead of granulated sugar? Kindly reply me
Anishka Dye Decor I would not recommend substituting another type of sugar instead of granulated sugar for this recipe.
TY
If I wanted chocolate flavor at what point would I add Coco powder ?
In the beginning with the dry ingredients.
Can i do this without an electric mixer? Pls reply ASAP
secret undercover I would not recommend making this without an electric mixer.
@@MandyMcGovern thank you :)
I hope a hand mixer works, i really need to try.
Hi can i use milk powder instead of flour
quantity mention nai hai
Thanks
Lovely helped me a lot
You are awesome
Please tell me how to make it stable because It started to melt when im piping Rose's out of it.....
Did u chill ur cake
@@jiaweili3085 I was piping on parchment squares .... I couldn't finish two small Rose's before that only it started melting...
@@sheejass4889 This frosting is too creamy and delicate to use for piping flowers. I would recommend a more stable buttercream for that.
Omg delicious my mind was blown
How long can I keep it in the fridge in an airtight container?
I've kept it in the fridge for up to a week and it's been great. Just let it come to room temperature before serving so it softens up.
Can I skip the sugar ?
No
It depends on the recipe, but most of the time sugar isn't only to add sweetness but to also give the desert a specific texture, so skipping the sugar isn't a good idea, especially in American sweets because American recipes heavily depend on the sugar content
I tried ermine with cocoa powder and i noticed that it curdles a bit? Same with Swiss meringue. I know cocoa powder tends to be hydrophobic is there any way to remedy this?
is there a limit to how long we should beat the frosting? Will it get runny if we beat it for too long?
I have the same question
Sounds good! For someone like me though, from Europe, how much is a 'stick' of butter?
113 g
Whewww baby thee arm !!!😟
Is this frost stable?
Could this frost 2 8in cakes?
Latasha Payne yes, it will cover two 8-inch round layers.
your recipe contains 2 pieces of butter, but how many grams is that?
1 stick of butter is half a cup
227 grams
1 stick is typically 113.5grams..... 2 sticks is 227g
Can we just use sweetened evaporated canned milk instead of the milk roux?
Newzionis No, the cooking of the flour is important for the texture as well as the flavor. I would not recommend making a substitution for the roux.