Vegan Ermine Frosting

Remarkably fluffy, creamy & rich, Vegan Ermine Frosting is a vegan substitute for boiled flour frosting. Also historically called ermine/ cooked flour frosting, this strengthened butter cream begins with a roux, which is thick like pudding, based on flour and milk. This frosting is not too sweet, it is not too thick & it is not full of the grit of powdered sugar like some frostings are. Vegan Ermine Frosting does not contain butter, milk, or eggs. Rather, it is plant milk & dairy-free butter that works the trick. You will rave over it on cakes, cupcakes / it can be used between cookies too! At room temperature, it keeps well, butter, & pipes a dream.

STATS

• Diet: Vegan, Egg-Free, Dairy-Free
• Course: Frosting/Dessert
• Prep Time: 5 minutes
• Cuisine: American
• Cool Time: 30 minutes
• Whip Time: 8 to 10 minutes
• Total Time: needs 50 minutes
• Yield: Frosts one 2-layer 8-inch cake or 12 cupcakes
• Difficulty: Medium
• Method: Stove + Hand or Stand Mixer
• Cook Time: 10 minutes

EQUIPMENT

• Saucepan
• Whisk
• Spatula
• Mixing bowls
• Measuring cups & spoons
• Hand mixer/stand mixer
• Plastic wrap/lid for covering

INGREDIENTS

• Three tablespoons of flour for all purposes
• A full cup of plant milk, like almond, soy, or oat milk, without added sweetness.
• Half a cup of room-temperature, non-melted vegan butter
• One teaspoon of vanilla essence, pure
• 1/3 cup of granulated sugar (for vegans, use organic)
• 1/8 tsp salt

INGREDIENT NOTES:

Flour:

• This recipe is made with regular all-purpose flour. Do not try to substitute with cornstarch or gluten-free flours, they won’t do the same.

Plant Milk:

• Use the unsweetened and unflavored kind. Oat, almond, or soy milk all do well. Thick milks will give you a creamier base.

Sugar:

• Use the best, organic cane sugar. Brown sugar should be avoided as it might change the color and flavor.

Vegan Butter:

• Avoid using tubs of vegan butter and instead use sticks. Some brands that work pretty well in frosting are Earth Balance or Miyoko’s.

Vanilla:

• Gives substance and fragrance. You can trade for almond extract for a different version.

INSTRUCTIONS:

1. In a small pot, mix flour and plant milk. Whisk till smooth with no lumps.
2. Put the pot on medium heat. Keep whisking. It will get thick like pudding.
3. When it looks like a thick paste & remove it from the heat when it starts to peel away from the sides.
4. Fill a basin with it. To prevent skin from forming, press the wrapping material immediately on top.
5. Give it 30 minutes/so to cool to room temperature.
6. Keep it out of the freezer.
7. Use a mixer to beat sugar & vegan butter in a separate bowl.
8. Mix until it seems fluffy and light in consistency, about 3 to 5 minutes.
9. One spoonful at a time, add the chilled flour mixture. After every mouthful, beat.
10. For the next at least 5 to 6 minutes, beat after adding all the flours to mix them.
11. It will get fluffy and silky in texture.
12. Add a dash of salt & vanilla. To blend, mix for a few seconds.
13. Use immediately to frost cookies, cakes, or cupcakes.

TIPS:

• Do not pour warm roux into butter; it will melt. Lay it in the refrigerator to cool till fully chilled.
• If your mixture is curdled-looking, keep mixing. It will work.
• Use a metal bowl to hasten the cooling down.
• For firmer frosting, chill 15 minutes in the refrigerator before piping.
• Want color? Add gel food coloring last.

DATA STORAGE

FRIDGE:

• Refrigerate and keep in a sealed container for no less than four days. Before using, let it sit for at least 20 to 30 minutes & whip it again. In the refrigerator, it becomes firmer.

FREEZER:

• Keep for a maximum of a month in a sealed bag. After letting it thaw overnight in the refrigerator, let it come to room temperature & whip it again till it’s smooth.

FAQS:

How about freezing Vegan Ermine Frosting?

• Yes. Hold it together for 2 to 3 days in advance. Stay cold and re-whip to use.

Is this frosting stable in warm weather?

• It is sturdy but not at high temperatures. Cake storage in a cool place. With events in the summer, refrigerate up to serving.

Does it have to be coconut sugar or maple syrup?

• No. Other sugars/liquid sweeteners alter the texture. Only granulated sugar can be used.

May I make the recipe twice?

• Yes. Half your mixer, but notice that you need to use stronger mixtures in order to whip more of the ingredients.

Is it feasible for I to make it gluten-free?

• To thicken this recipe, regular flour is used. Gluten-free ones might not be like this.

NUTRITION INFORMATION:

Calories: 120
Total Fat: 8g
Saturated Fat: 3g
Carbohydrates: 12g
Sugar: 10g
Protein: 0.5g
Fiber: 0g
Sodium: 40mg
Iron: 0.2mg
Calcium: 5mg
Servings: About 12