Comments on: Ermine Frosting

By: Amanda Rettke

Amanda Rettke — Tue, 01 Aug 2023 13:24:17 +0000

In reply to Brittney Rogers. I wouldn't say "better than" but it will hold it's shape. :)

By: Brittney Rogers

Brittney Rogers — Mon, 31 Jul 2023 23:17:53 +0000

Would this icing hold better at room temp rather than buttercream or cream cheese frosting?

By: LoryBella

LoryBella — Wed, 26 Jul 2023 01:35:56 +0000

In reply to Bonnie Vanoss. I don’t level my flour so I normally have a little. Better to be thicker than thin. Recipe called for a covering it over to avoid skin. I have stirred it also to get it to cool faster

By: Bonnie Vanoss

Bonnie Vanoss — Sun, 23 Jul 2023 08:34:41 +0000

Hi Amanda! How many grams of flour is in this recipe? My 5 leveled tablespoons came out to 55g. That seemed like too much.

And when the flour and milk mixture is cooling should you stir it so that it doesn’t create a skin?

By: Holly Brilla

Holly Brilla — Tue, 18 Jul 2023 14:15:52 +0000

Do you think corn starch would work? I have gluten free family members. TIA

By: Peggy vanderford

Peggy vanderford — Tue, 11 Jul 2023 23:28:54 +0000

I have made this frosting for my daughter her red velvet cake for over 50 years. I do use shortening and powder sugar rather than butter.

By: Angela

Angela — Tue, 04 Jul 2023 03:28:54 +0000

Could you use stevia or any other sugar substitute?

By: Kadena

Kadena — Thu, 15 Jun 2023 20:29:33 +0000

Just made this for my husband’s Father’s Day cake. It’s great because it is not too sweet. Came together quickly. Looking forward to making it again.

By: Theresa Bostaph

Theresa Bostaph — Tue, 13 Jun 2023 23:19:57 +0000

Just like my Mom used to make, she just called it 7 minute frosting. Thanks for the memories!

By: Amanda Rettke

Amanda Rettke — Sat, 10 Jun 2023 22:48:54 +0000

In reply to Lisa Kalbfleisch. Ermine will be runny if you don't let the cooked flour mixture cool down completely.