{"id":25673,"date":"2020-05-19T14:47:09","date_gmt":"2020-05-19T14:47:09","guid":{"rendered":"https:\/\/cake-geek.com\/?page_id=25673"},"modified":"2023-07-30T09:19:38","modified_gmt":"2023-07-30T09:19:38","slug":"ermine-buttercream-recipe","status":"publish","type":"page","link":"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/ermine-buttercream-recipe\/","title":{"rendered":"Ermine Buttercream: Recipe &#038; How-To"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-25774\" src=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_.jpg\" alt=\"ermine buttercream recipe and quantities for different size cakes on Cake-Geek.com\" width=\"800\" height=\"531\" srcset=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_.jpg 800w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-300x199.jpg 300w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-768x510.jpg 768w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-375x250.jpg 375w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-500x332.jpg 500w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-150x100.jpg 150w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/ermine-buttercream-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-600x398.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Ermine buttercream is our favorite buttercream of all here at Cake Geek. It&#8217;s easier to make than meringue buttercream but also has a wonderfully light texture so it&#8217;s a winner on both fronts.<\/p>\n<p>It&#8217;s also known as heritage buttercream and was traditionally the frosting of choice for red velvet cake.<\/p>\n<p>Made by heating flour, sugar and milk before adding it to whipped butter, it has also become known as flour buttercream and cooked milk buttercream!<\/p>\n<p>Makes 3 1\/2 cups approx.<\/p>\n<p><span style=\"display: inline !important; float: none; background-color: transparent; color: #404040; font-family: 'Open Sans',sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 300; letter-spacing: 1px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">(See our chart here on <\/span><a href=\"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/\">Quantities of Frosting to Fill &amp; Cover Different Size Cakes<\/a>)<\/p>\n<h4>Ermine Buttercream: Recipe<\/h4>\n<ul>\n<li class=\"ingredient\">5 tablespoons of all-purpose flour<\/li>\n<li class=\"ingredient\">1 cup granulated sugar<\/li>\n<li class=\"ingredient\">1 cup of milk<\/li>\n<li class=\"ingredient\">1 cup (2 sticks) of unsalted butter, softened at room temperature<\/li>\n<li class=\"ingredient\">\u00bd teaspoon vanilla extract or other flavouring of your choice<\/li>\n<\/ul>\n<h4>Ermine Buttercream: Method<\/h4>\n<div class=\"wprm-recipe-instructions-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-8151-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add the flour, milk and sugar to a saucepan and whisk over a medium heat until it starts to simmer. Keep whisking until it comes to a thick pudding-like consistency.<\/div>\n<\/li>\n<li id=\"wprm-recipe-8151-step-0-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Remove from heat, then stir in the vanilla and allow it to cool completely. Cover with plastic wrap pressed onto the surface to prevent a skin from forming.<\/div>\n<\/li>\n<li id=\"wprm-recipe-8151-step-0-2\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Once the flour mixture is completely cooled (you can refrigerate it to make sure), beat the butter (ideally in a stand mixer) until pale and fluffy.<\/div>\n<\/li>\n<li id=\"wprm-recipe-8151-step-0-3\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">With the mixer running, add the flour mixture a little at a time. Continue to beat until all the flour mixture is completely incorporated and the buttercream looks like whipped cream.<\/div>\n<\/li>\n<li>Troubleshooting tip: if the buttercream curdles, this means your flour mixture wasn&#8217;t completely cooled before adding the butter. But don&#8217;t despair! Just keeping mixing the buttercream until it comes together again. But be prepared &#8211; this could take a while!<\/li>\n<\/ul>\n<p>Back to <a href=\"https:\/\/cake-geek.com\/index.php\/cake-frostings-fillings-recipes-quantities-for-different-size-cakes\/\">Cake Frostings &amp; Fillings<\/a> page<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ermine buttercream is our favorite buttercream of all here at Cake Geek. It&#8217;s easier to make than meringue buttercream but also has a wonderfully light texture so it&#8217;s a winner on both fronts. It&#8217;s also known as heritage buttercream and was traditionally the frosting of choice for red velvet cake. Made by heating flour, sugar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25774,"parent":25637,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-25673","page","type-page","status-publish","has-post-thumbnail","entry"],"_links":{"self":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/comments?post=25673"}],"version-history":[{"count":1,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25673\/revisions"}],"predecessor-version":[{"id":30622,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25673\/revisions\/30622"}],"up":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media\/25774"}],"wp:attachment":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media?parent=25673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}