Perfect Ermine Buttercream

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Perfect Ermine Buttercream
This recipe is very similar in both ingredients and preparation to Flour Buttercream, but even easier to make. Ermine Buttercream has a delicious vanilla flavor that is not too sweet, with a light and creamy texture, and is the perfect accompaniment to any flavor of cake.

Ermine Buttercream goes by many names, such as Flour Buttercream, Boiled Milk Frosting, Cooked Flour Frosting, Roux Frosting, Cloudburst Frosting, Heritage Frosting and Mock Buttercream. This frosting is perfectly spreadable and also pipes beautifully using a pastry bag and decorating tips.

Original Ermine Buttercream was made by cooking flour and milk into a thick paste, creaming together sticks of butter and granulated sugar, adding the cooked paste, and continuing to beat until fluffy. If not done carefully though the finished frosting may have small lumps of flour throughout. This recipe has three major changes from the original to produce a more perfect frosting. First some of the flour is substituted with cornstarch to make the frosting a bit thicker and more easily spread on a cake. Second cooking the sugar along with the milk, flour, and cornstarch seems to make the cooked paste smoother with no lumps. Use whole milk if possible for the tastiest frosting. Last is adding the butter. It’s important to make sure the cooked paste is cooled to room temperature. The butter is added in small amounts at a time to make sure that each addition of butter is completely emulsified with the cooked paste. Then the whole buttercream mixture is whipped, whipped, whipped until it is a light and fluffy.
Recipe type: Dessert | Boiled Milk Frosting | Cake Frosting
Serves: about 6 cups
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Storage: refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Super-Fast Thermapen Thermometer.
Ingredients
Ermine Buttercream:
  • (Makes about 6 cups)
  • 2 cups granulated sugar
  • 5 tablespoons plus 1 teaspoon all-purpose flour
  • 4 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 cups milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature
- Or –
Ermine Buttercream:
  • (Makes about 4 cups)
  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
Instructions
Ermine Buttercream:
  1. In a medium-sized heavy saucepan, add the sugar, flour, cornstarch, and salt. Using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat.
  2. Transfer the sauce to a large bowl of an electric mixer and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth.
  3. Add the vanilla to the cooled sauce and beat with the electric mixer on low speed until combined, about 30 seconds. Increase the speed to medium and gradually add the butter 1 to 2 tablespoons at a time, beating about 20 seconds between each addition; with the last addition of butter beat until all the butter is fully incorporated. Increase the mixer speed to medium-high and beat the frosting 4 to 5 minutes or until the frosting is light and somewhat fluffy.
  4. The frosting can be used immediately. Refrigerate leftovers.

Adapted from Cooks Country Miracle frosting recipe

Republished 9-11-2018 to update recipe name. Old name: Ultimate Whipped Vanilla Buttercream. New name: Perfect Ermine Buttercream.

 

Flour Buttercream

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Flour Buttercream
This old-fashioned cooked Flour Buttercream is undeniably as creamy and luscious as the best whipped cream, or Swiss Meringue or French Buttercreams. This buttercream is not only delicious, it also pipes beautifully with a pastry bag and decorating tips.

Flour Buttercream goes by many names, such as Ermine Buttercream, Boiled Milk Frosting, Cooked Flour Frosting, Roux Frosting, Cloudburst Frosting, Heritage Frosting and Mock Buttercream. Any name you choose, it is thought to have been used with the original Red Velvet Cake, and is my choice also. Click here for my Red Velvet Cake recipe.

Flour and milk are cooked to create a thick white sauce, removing any raw flour flavor. The cooled mixture is then added to creamed butter and sugar and beaten until it’s thick and fluffy, and possibly the most delicious frosting you have ever tasted.

This makes about 6 cups of frosting, enough to generously fill and frost a 9-inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated.

The photo below is a small portion of a larger photo taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. The cupcakes are frosted in blue (created with navy blue and black food color) and then garnished with white chocolate shards and edible silver stars. See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Cake Frosting
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream (Makes about 6 cups or enough for 24 to 30 cupcakes):
  • 6 tablespoons all-purpose flour
  • 2 cups milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
Or
Buttercream (Makes about 4 cups or enough for 16 to 24 cupcakes):
  • 4 tablespoons all-purpose flour
  • 1⅓ cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1⅓ cups unsalted butter, room temperature
  • 1⅓ cups granulated sugar
Or
Buttercrea (Makes about 3 cups or enough for 12 to 15 cupcakes):
  • 3 tablespoons all-purpose flour
  • 1 cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
Instructions
Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Add the vanilla to the cooled mixture and stir until thoroughly combined. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking about 3 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition, and then continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  4. The frosting should be used immediately, or refrigerate until needed.

Republished 9-10-2018 to update recipe name. Old name: Vanilla Buttercream Frosting. New name: Flour Buttercream.

 

 

Caramel Flour Buttercream

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Caramel Flour Buttercream
This Caramel Flour Buttercream is smooth, delectable, rich, and creamy, with a touch of caramel flavor from homemade Caramel Sauce. This recipe is a variation of traditional Flour Buttercream. Caramel Flour Buttercream is delicious on many flavors of cake, including apple cakes, spice cakes. This is the frosting featured with Caramel Apple Cake.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Yield: 6 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Caramel Flour Buttercream:
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk (preferably whole milk)
  • ⅓ cup Whipping (heavy) cream
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup Caramel Sauce
Instructions
Caramel Flour Buttercream:
  1. In a medium size heavy saucepan; add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat.
  2. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Slowly drizzle in the caramel sauce and continue beating another minute.
  4. Buttercream should be used immediately, or refrigerate until needed.

Republished 9-10-2018 to update recipe name. Old name: Caramel Buttercream. New name: Caramel Flour Buttercream.

 

Caramel Apple Cake

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Caramel Apple Cake
Think cool autumn days with the leaves turning color, bushels of crisp ripe apples, warm spices, and sweet caramel, and you have all the ingredients for a fantastic Caramel Apple Cake. Frost the cake with Caramel Flour Buttercream and this is truly a stunning and delicious cake. Make your own applesauce when apples are at their peak in the fall, or use commercial applesauce – either way this cake won’t disappoint you.

The caramel sauce used in the Caramel Flour Buttercream can also be drizzled over the top of the cake to make a pretty presentation. And there will be plenty of caramel sauce left over to use as a topping with other cakes, sweet breads, and ice cream.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 2½ cups granulated sugar
  • 2 large eggs
  • 4 cups sweetened applesauce
Caramel Sauce:
  • 1½ cups granulated sugar
  • ½ cup water
  • ¼ cup light corn syrup
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ cups whipping (heavy) cream, room temperature
Caramel Flour Buttercream:
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk (preferably whole milk)
  • ⅓ cup Whipping (heavy) cream
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup caramel sauce
Instructions
Preheat oven to 325 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Caramel Sauce:
  1. In a medium size heavy-bottomed pan combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 300 degrees F, a hard crack stage, using a candy thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it.
  2. Add the butter and whipping cream and stir until combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
  3. Let cool completely. Store tightly covered in the refrigerator until ready to use.
Caramel Flour Buttercream:
  1. In a medium size heavy-bottomed pan add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat.
  2. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Slowly drizzle in the caramel sauce and continue beating another minute.
Assembly:
  1. Place one of the layers on a cake plate. Using an offset spatula spread about 1 cup of the frosting on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting.
  2. Place 2 to 3 tablespoons of caramel sauce in a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag with a small decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  3. Drizzle the caramel sauce over the top of the cake. To make the web design, drizzle the caramel in circles, starting in the center of the cake and moving to the outside edge of the cake. Use a wooden toothpick and drag the tip of the toothpick from the center of the cake to the outside edge like a spoke.
  4. Refrigerate the cake 30 minutes before serving to firm the frosting and caramel before serving. Refrigerate leftovers.
Source: Lewis, Matt and Renato Poliafito, Baked Explorations, Stewart, Tabori & Chang, New York, 2010