Vegan Ermine Frosting Recipe (2024)

FAQs

What is a vegan substitute for butter in frosting? ›

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

If your ermine frosting is too runny, check the temperature. If it's a warm day, the butter may have been too warm before mixing, causing the frosting to become less stable. Softened butter should land around 65 to 70°F for best results.

Like any buttercream, it will firm up to the consistency of butter in the fridge. Ermine Frosting should be eaten at room temperature. Let it back at room temperature for 1 or 2 hours to soften again before consuming, time depending on how hot the day is.

Troubleshooting: If the frosting feels dense, stiff, greasy, or curdled, it is likely too cold; to warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip. If the frosting feels soft and loose, it is likely too warm.

Coconut oil is a delicious vegan alternative to butter as it behaves similarly to butter compared to other oils. It solidifies when cool and melts at room temperature, making it very versatile. If you use unrefined coconut oil, you can expect a more distinctive taste, but refined coconut oil is basically flavourless.

Ermine frosting can be traced back to the 1800s and was the frosting used on mahogany cake – otherwise known as the OG red velvet. One of the main pros of this buttercream is that it uses way less sugar and butter than its popular buttercream cousin, the typical American buttercream.

Frosting curdles: There's too much moisture, causing the butter to “break.” Frosting is greasy: This frosting is sensitive to heat. If you're decorating with the frosting and it starts to get soft and greasy, pop it in the refrigerator until it cools down a bit and firms up, 10-30 minutes.

Also called milk frosting, boiled milk frosting, cooked flour frosting, or roux frosting, ermine icing is made by first cooking together a mixture of flour, milk (or water), and sugar until thick, cooling that mixture, and then beating in butter until it's light, fluffy, and silky — as silky as an ermine's fur, as the ...

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

What frosting do professionals use for cakes? ›

SWISS MERINGUE BUTTERCREAM FROSTING

Soft and fluffy, this buttercream is great for filling layers or frosting cakes. Hints & Tips: Since Swiss buttercream is so soft, it's better used for frosting cakes rather than piping or decorating. Make sure mixture is cool before adding butter, otherwise your butter will melt.

Once it's done, strain it through a fine mesh sieve into a shallow plate to get rid of any lumps. Put a cling film over it touching the surface to prevent "skin" forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.

Heavy Cream

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up. Heavy cream also works if the recipe instructs you to heat the frosting.

The two main differences between traditional and dairy-free buttercream frosting are: The dairy butter is replaced with vegan butter. The whipping cream or milk is replaced with non-dairy milk.

Therefore, most margarines contain absolutely no animal products, making them a suitable vegan alternative to butter. That said, some manufacturers use milk instead of water or add ingredients derived from animals, such as lactose, whey, or casein. Margarines containing these ingredients are not considered vegan.

2. Plant-Based Oils. Due to its inherent fat content, any plant based oil will work wonderfully to replace dairy-based butter. Some oils you might opt for are: olive oil, vegetable oil, avocado oil, canola oil, sunflower oil, almond oil, or even flaxseed oil.