Vegan Ermine Frosting Recipe (2024)

FAQs

Why does my Ermine frosting look grainy? ›

My Icing Curdled! If your ermine frosting looks curdled, split, or grainy, the most likely problem is that either your butter was too cold or your flour mixture was too cold.

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.

It pipes wonderfully and has an excellent smooth feel when it comes out of the tip, which translates to lovely sharp designs. For this, Ermine frosting got a 5/5.

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.

Pain Points of a flour-based Buttercream.

If you've completed the recipe and your mix still looks a little lumpy or grainy, mix a bit more until it becomes smooth. You can over-whip it, though so watch for that. Overwhipping can cause the butter to soften too much; to avoid that chill it in the fridge.

Vegan buttercream frosting ingredients

I recommend Miyoko's vegan butter for the best all around vegan butter. for a nut-free vegan butter option. Other great options include Flora Plant Butter, and Earth Balance. More on which butter brand to use below!

That's right - you NEED the vegan butter to be room temperature before you start working with it. If you've ever made vegan buttercream and it's split or gone grainy, this is most likely the reason why. Get it nice and soft, then whack your vegan butter in the stand mixer and beat like crazy until smooth.

My Ermine Buttercream is curdled:

Keep whipping a little bit, and it might come together. If it's still not come together, all you have to do is warm it up a bit: – Place the bowl briefly over a pot with simmering water. – Some people warm the sides of the bowl with a hairdryer.

Add Bubblegum flavour and salt and beat until buttercream looks thick, smooth, and creamy, about 3 minutes. Add Food Colour Gel and mix until desired shade is achieved.

Gelatin If you don't want to add any sweetness to your frosting, pour a flavorless gelatin packet into warm or cold water. When the gelatin has dissolved, pour it bit by bit into your frosting. Then, stick the frosting in your refrigerator until it thickens up. Try to use gelatin in cold water.

What frosting do professionals use for cakes? ›

Swiss meringue buttercream is a favorite among many cake decorators because of its smooth finish on the outside cakes and its ability to hold piping detail.

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.

Buttercream frostings rely on the main ingredient of butter and will be the most common type of frosting you will find in a bakery.

If your buttercream ends up with a grainy texture, don't worry. There are simple steps you can take to fix it. Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother.

Flour frosting feels as soft, fluffy, and luxurious as a billowing fur coat, which is perhaps how it came to be called "ermine frosting" in some parts of the country, where it's the traditional finish for a red velvet cake.

Plus, it's so much easier to make than its meringue-based buttercream cousins.” The cooked flour base also makes the icing more stable and less prone to melting in warm weather. Spice cake with a swoop of ermine icing.

No, even if you use milk in your icing. The small amount of milk is stabilized by the large amount of sugar and is considered safe at room temperature for two to three days. Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling.

One recipe makes about 2 cups of icing, enough to ice an 8 or 9-inch round cake; a 13 x 9-inch sheet cake; or about 24 cupcakes. Customize: Can be customized with flavor extracts or food coloring; for added flavor, try our Chocolate or Strawberry versions!

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.

If you're not adding enough sugar, your buttercream won't be stable enough to hold its shape for long. If you're adding a little plant-based milk to thin the buttercream when frosting a cake, you might be adding too much of it, again, making it too unstable.

Which vegan cream cheese is best for frosting? ›

Searching for the perfect product for your vegan cream cheese frosting? Violife Original Cream Cheese is just what you're looking for. And for those of you seeking a tasty bagel schmear, the vegan cream cheese brand also offers several flavored spreads including Strawberry, Chive, and Original.

Be sure to hydrate with warm water to completely dissolve the powder; otherwise, your icing may end up gritty.

If your frosting tend to be too warm or too cold it will appear grainy or chunky. Take note on the milk adding in have to be in room temperature as well. Click here for more piping technique.

Your butter may have been too cold, or you didn't mix it enough. I let the butter whip a solid five minutes at least before adding any other elements, and then whip/beat the sugar in one cup at a time for about a minute each. Add some cream little by little if it's still grainy.

If you are getting a grainy, rough or matte surface on your clear glaze, it is often caused by either a thin application of clear glaze or an underfiring of the glaze.