What is Ermine Frosting I hear you cry? Well just the best damn buttercream thereis. Please make this recipe whenever you need frosting for anything, and potentially when you don’t. Traditionally, Red Velvet Cake is the best vehicle for frosting delivery to your mouth without the use of a spoon, but eat it however you see fit —no judgment from me.
The chocolate ermine frosting recipe is used in the Ombre Cake that now appears in The Baker's Dozen calendar for 2019. You will want this recipe, so go get your calendar now!
Double or quadruple at will, though you may need to add additional cooking time to the roux.
Thanks to Leisa Edl for this pic of her Unicorn cupcakes, using, you guessed it, this frosting recipe, but with a lot more style!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 35 Grams Plain Flour
- 200 Grams full-cream milk
- 150 Grams Raw Caster Sugar BUY
- 200 Grams Unsalted Butter cubed BUY
- 35 Grams Vanilla Bean Paste BUY
Chocolate Ermine Frosting
- 50 Grams Cocoa Powder dark (Dutched preferably) BUY
Place flour and milk into the Thermomix bowl and blend 5 seconds/speed 6. Cook 15 minutes/80°C/ speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
In the clean and dry Thermomix bowl, add sugar and mill 15 seconds/speed 9. Add butter and chop 5 seconds/speed 7. Aerate butter and sugar 1–2 min/ Butterfly/speed 3/MC off. Scrape down sides of bowl as necessary.
Add vanilla paste and beat 6 seconds/ Butterfly/speed 4.
Add cooked and cooled roux mixture and continue to beat for around 2–3 minutes/ Butterfly/speed 3 until very smooth and white. Cover and refrigerate for 15 minutes. Use immediately.
To make the Chocolate Ermine Frosting, simply add the cocoa powder to the first process, cooking it with the roux. Then proceed as directed.