In that case I’ll measure out what I need and put it in the fridge for about 20-30 minutes before using. I’ll grab shortening right from the cabinet, unless it’s especially warm in the kitchen. Vegan butter tends to be pretty soft so I just take it out 5-10 minutes before I’m ready to make the frosting. Start with the vegan butter and shortening at a cool room temperature. You can use all vegan butter in this recipe however if you prefer to do so. I like to use half shortening and half vegan butter for my frostings as the shortening makes for a more stable frosting. It’s less stable for making frosting and your frosting will be softer. Tub butter is softer and more spreadable and usually has a higher water content. I recommend using the kind of vegan butter that comes in a stick, not the kind that comes in a tub. Whip up vegan butter and vegetable shortening. Once we have the pudding and sugar ready to go, making the frosting goes quickly! The vegan butter and shortening: You can also buy caster sugar or superfine sugar at the grocery store. I find this is especially important if you use organic sugar, as the sugar crystals tend to be larger for organic sugar than conventional. The recipe calls for granulated sugar, but I blitz the sugar in my blender (or food processor) to make a fine sugar. Now this is super important! You must let the pudding cool down completely to room temperature!!!!!!Ī warm pudding will cause the vegan butter and shortening to melt and the frosting will look curdled or turn runny.įor good measure I like to stick it in the fridge for 10 minutes after it feels room temperature to me. Unfortunately this is not a situation for reusable wraps as the coating can melt from the heat of the pudding. This will prevent it from forming a skin. Let it sit in the pot for 5 minutes, then transfer the mixture to a bowl, and cover with a piece of plastic wrap so the wrap is touching the pudding. I prefer to use soy milk or oat milk personally.īring the mixture to a simmer over medium-low heat and let it cook for a few minutes until it thickens to a pudding. The pudding helps make an emulsion in the frosting, letting it stabilize at a lighter and fluffier texture than the standard American Buttercream and is more similar to meringue buttercreams which are stabilized by the eggs.Īll you do to make it is whisk together flour and milk, and any plain (or vanilla) non dairy milk should do. You cook flour and milk (in our case a nondairy milk) until it the flour cooks and it turns into a pudding consistency. It’s the part of the recipe that gives it the sexy name “flour frosting” as if that sounds like something you’d want to eat. I keep alluding to the “pudding” that makes this old fashioned buttercream work. And unless I need that crust or extra stability from American buttercream, I will choose this old fashioned frosting every time! The cooked flour: Powdered sugar tastes so sweet in part because of how quickly it dissolves on your tongue.Įrmine frosting is a non-crusting buttercream, meaning it stays soft and doesn’t form the “crust” that a powdered sugar buttercream will. The fine sugar dissolves into the flour pudding and the result is less sweet tasting than a standard American buttercream powdered sugar frosting. You can use granulated sugar, but it takes longer to dissolve and if it doesn’t dissolve fully you’ll have a slightly gritty frosting. My vegan ermine frosting uses superfine sugar (aka caster sugar) instead of powdered sugar. It might be the most perfect frosting, especially if you don’t want to go to the effort of making a meringue buttercream. It’s super creamy with a soft mouthfeel, not too sweet, fluffy, and pipe-able! Vegan ermine frosting is a perfect buttercream for decorating your vegan cakes and cupcakes! It’s an incredibly smooth and light frosting, and can even be piped.Įrmine frosting, also known as old-fashioned frosting or cooked flour frosting, is a lusciously smooth and light tasting buttercream.
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