Comments on: Ermine Frosting

By: Sam

Sam — Mon, 25 Mar 2024 14:14:27 +0000

In reply to Lisa.

Hi Lisa! It is pretty soft and would need to be kept cool so it doesn’t melt. It’s not impossible to do, but it wouldn’t be my first choice. 🙂

By: Michelle

Michelle — Sun, 24 Mar 2024 15:32:45 +0000

This is an awesome frosting! I did adapt it and used browned butter that I had made and chilled down to solid.
I’ll use this recipe again and again

By: Lisa

Lisa — Sat, 23 Mar 2024 02:51:16 +0000

is this frosting stable enough to use as a dam with a fruit filling?

By: Sam

Sam — Tue, 05 Mar 2024 20:32:31 +0000

In reply to Lori MacLaren.

Hi Lori! This frosting can be stored at room temperature in an air tight container for several days. If your cupcakes require refrigeration you will want to take that into account. 🙂

By: Lori MacLaren

Lori MacLaren — Mon, 04 Mar 2024 05:16:20 +0000

After icing a cake or cupcakes do you have to store in the refrigerator? This is my new go to icing , seriously the best !

By: Sam

Sam — Mon, 04 Mar 2024 01:24:10 +0000

In reply to Eileen Kloss.

Hi Eileen! It really shouldn’t separate. You should be able to color it without issue. Are you using a liquid food color and using a lot of it? I like to use Amerigel gel food coloring. The gel is a lot more vibrant so requires a lot less. 🙂

By: Eileen Kloss

Eileen Kloss — Sun, 03 Mar 2024 17:43:37 +0000

I love the taste of this frosting. I have made it to frost cookies on multiple occasions and again the flavor is wonderful. The continued issue I have is the consistency when I use coloring product the frosting is flat and separates. I’ve used two different brands of colors. Is there a specific brand that you recommend? Any modifications I could make to recipe to balance out the color affect on consistency? I appreciate any suggestions.

By: Beverly Stephens

Beverly Stephens — Mon, 19 Feb 2024 02:20:12 +0000

In reply to Peggy King.

Me too! I’ve made this since I was about 10 years old (67 now) & have always whipped the sugar with the butter. I’m sure either way would work just fine however. This is definitely a cake icing I love! Not nearly as sweet as the powder sugar butter cream.

By: Becky

Becky — Sun, 04 Feb 2024 19:05:48 +0000

I’ve used this recipe to ice cinnamon rolls and it was perfect! I’ve also tried it with coconut milk and it worked great!

By: Peggy King

Peggy King — Sat, 03 Feb 2024 20:04:01 +0000

In reply to Rosa.

I have used this recipe almost 55 years, but have always had better results cooking just the flour and milk, then creaming together salted butter and sugar to a fluffy consistency before whipping in the cold cooked mixture by tablespoonfuls. Just a different way of doing it, always delicious!
Thank you for the chocolate variation … I’ll be trying it out later today on a sourdough chocolate cake. 😉

By: Aimee Steel

Aimee Steel — Sat, 03 Feb 2024 15:41:34 +0000

In reply to Sam.

Powdered peanut butter might be a better option!

By: Aimee

Aimee — Sat, 03 Feb 2024 15:40:26 +0000

This is the only frosting I use now! American buttercream is far too sweet. The only mistake I’ve ever made with this is not letting a cake come back to room temp from the fridge. That was my fault! I always receive comments about how smooth, silky, and rich this frosting is. People love that it’s not too sugary!

By: Sam

Sam — Mon, 15 Jan 2024 02:48:54 +0000

In reply to Rosa.

I’m so glad you enjoyed it so much, Rosa! Thank you for your feedback using a different milk. 🙂

By: Rosa

Rosa — Sun, 14 Jan 2024 03:24:04 +0000

This is a great recipe and used it numerous times within the last month or so. I wanted to mention that I use Rice Milk and it’s great. Thank you!!!

By: Sam

Sam — Fri, 15 Dec 2023 02:13:39 +0000

In reply to Sha.

Unfortunately, I haven’t tried it so I can’t say for sure how it would turn out. Please let me know if you do try it. 🙂

By: Sha

Sha — Thu, 14 Dec 2023 01:04:14 +0000

In reply to Emily @ Sugar Spun Run.

i would like to know if you could use gluten free flour?

By: Jill

Jill — Wed, 13 Dec 2023 01:34:40 +0000

I make this at least once a year and is always hit or miss if it turns out right. I appreciate the trouble shooting suggestions!!

By: Sarah Hibbing

Sarah Hibbing — Sat, 02 Dec 2023 20:45:50 +0000

In reply to Chanelle.

yay! finally a frosting I can’t screw up, AND it tastes better than any frosting I’ve ever had! thank you!

By: ouita

ouita — Sun, 26 Nov 2023 03:42:21 +0000

omg thank you so much i finally found an icing recipe that i won’t scrape off the cake! you are a life saver

By: Sam

Sam — Thu, 09 Nov 2023 03:09:36 +0000

In reply to Chanelle.

Hi Chanelle! I haven’t tried adding cream cheese to this recipe. I think it could work. I would stir it in briefly at the end. 🙂

By: Bobbie

Bobbie — Tue, 07 Nov 2023 03:12:10 +0000

Delicious frosting sweet and creamy but not too sweet. Making the frosting requires a little more work than other frostings but it was worth the challenge to make a nostalgic frosting 😊

By: Chanelle

Chanelle — Mon, 06 Nov 2023 03:02:33 +0000

Hi there,

This recipe is great, nice and light! Can I add cream cheese to this recipe to make a cream cheese frosting?

By: leigh gill

leigh gill — Mon, 30 Oct 2023 13:57:02 +0000

Loved this frosting and will definitely make again. As someone who thinks most frostings are too sweet and doesn’t like cream cheese frostings, this was a great find. I’m interested in trying the swiss meringue next!

By: Sam

Sam — Mon, 30 Oct 2023 01:50:03 +0000

In reply to Joanna.

Hi Joanna! Are there any substitutions being made? If not I wonder if it may have been cooked too long? If you aren’t sure, you can see it in the video. 🙂

By: Joanna

Joanna — Thu, 26 Oct 2023 04:40:32 +0000

Hi,

Thanks for sharing the recipe. I’ve tried the pudding base three times and all three times the mixture hardened on cooling it down. Can you tell me what I may be doing wrong?