You touch it and know that it’s firm enough to pipe into sky-high swirls. Because suddenly, you’re staring into a bowl of what looks like whipped cream. The method by which it is made will sound highly unusual: hot milk, flour and sugar is cooked on the stove until thickened into a thick custard texture, then once cool it becomes a thoroughly unappetising looking bowl of gluey-jelly which is then whipped into butter.Īnd this is when the ugly duckling transforms into a beautiful swan. Though the proper name of this frosting is Ermine Frosting, I’m going to continue to call it Fluffy Vanilla Frosting because that’s exactly what it is – and it sounds a lot more flattering than the real name!😂 Looks like whipped cream but has more structure. Some declare it as the best frosting in the world! Vanilla Cupcake cut open to show plush, tender crumb and how soft this Vanilla Frosting is. This frosting is actually an old fashioned frosting called Ermine Frosting. Also known as boiled-milk frosting, roux frosting and mock cream, none of these names sound particularly flash nor do they capture the magic of this frosting that has a cult following. This looks and pipes like buttercream, but it’s WAY less sweet and rich! And unlike whipped cream which deflates within hours, this Vanilla Frosting will hold a tall piped swirl for days and days. Take a classic buttercream, in all its rich, sweet glory, and a lightly sweetened vanilla whipped cream, and this Vanilla Frosting sits squarely in the middle.īut unlike buttercream, it’s 100% silky smooth. It’s my best all-rounder that’s a hit with everyone. I call this my “secret” Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar. If too cold, the frosting is firmer than ideal. Refrigerate on warmer days that makes butter melt.īest served at: room temperature. On counter on mild days up to about 22☌/71☏. Storage: Keep covered in airtight container or cake dome. In the fridge, it will set and become firmer, but not hard like butter. How it sets: At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls.
Uses: Piped or spread onto cakes and cupcakes, or used in place of cream to dollop onto or on the side. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture. Sweetness and richness: Much less sweet than buttercream with 60% less sugar. Sits between buttercream and whipped cream, but more towards lightness of whipped cream. SNAPSHOT: My Secret Fluffy Vanilla Frosting
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