![]() ![]() Now that we’ve covered troubleshooting, the last thing to discuss is our equipment.Įither a paddle or whisk attachment can be used to make this frosting with a stand mixer, or you can use a hand mixer. You can also chill it in the fridge in 10-minute intervals.Īfter each adjustment, be sure to retest the frosting with your spatula before making any additional changes. If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). If it’s too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). That little curl is a great visual cue to know that your frosting is just the right consistency. It’s stiff enough to hold up that curl, but soft enough to create that little curl. The frosting should form a somewhat soft peak that has a little curl on the end. Testing the consistency of a batch of my buttercream frosting using the spatula test. Turn the spatula right side up, and look at the frosting on the tip. To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. It confirms that your frosting is stiff enough to hold its shape, but spreadable enough for you to easily frost your cake or pipe onto cupcakes. The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test. It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use. There are few different factors that influence the consistency of your frosting. The hardest part is getting the consistency of your buttercream just right. While this recipe is pretty straight forward, sometimes people do run into issues making this vanilla bean buttercream. I’ve used it to frost my vanilla layer cake, vanilla cupcakes, vanilla bean macarons, and even my buttercream cookies! Vanilla Bean Buttercream Troubleshooting Cakes, cupcakes, cookies, macarons, you name it!! The sky’s the limit when it comes to using this frosting. What Can I Frost with this Vanilla Bean Buttercream? You could also add the same amount of vanilla bean paste to a batch of a my Swiss meringue frosting or Russian buttercream to create a less sweet frosting. This frosting is definitely on the sweet side, but the intensity of the vanilla and the richness of the heavy cream help balance out its flavor. This frosting uses my American buttercream recipe as a base, then mixes in the perfect amount of vanilla bean paste to make the best vanilla bean frosting. Here’s how you make it (and get all of the measurements in the written recipe, further down on the page).I’ve made vanilla bean buttercream a few times over the years for different projects, but realized I haven’t shared the recipe yet! It’s no wonder it’s becoming a popular frosting again. What You Need To Make The Perfect Ermine FrostingĮrmine Frosting is simple to make - and it all begins with an easy roux. Then, that paste is whipped with butter, and vanilla and salt are added. You might be able to find it under other names in old recipe books, like Flour Frosting, Boiled Milk Icing, or Butter Roux Icing.Įrmine frosting, which gets its name from the expensive white fur that is made from stoats’ winter coats, is made by cooking flour and sugar with milk until it becomes a paste. It was used often in the early 1900s but has since seen a resurgence in popularity. ![]() What Is Ermine Frosting?Įrmine frosting is the perfect frosting if you don’t like the thickness of a cream cheese frosting or the super sweetness of a buttercream frosting. Made from a roux, my easy Ermine Frosting only has six ingredients to make such a classic and beloved frosting that you might have never had or heard of before - but you’ll never forget once you try it! Let me explain a little more about where it comes from and what sets it apart. Now, don’t get me wrong, I like a sweet frosting when what it’s on balances everything out, and my Ermine Frosting recipe is still sweet, it’s just not overly so! That’s why it pairs perfectly with things like my Best-Ever Red Velvet Cake recipe. I’ll just say it - sometimes frosting can be too sweet. ![]() Please see my full disclosure for details. ![]()
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