LEMON ERMINE FROSTING RECIPE
For this lemon ermine frosting, take a standard ermine frosting and sub any citrus juice you like for the milk. You'll basically end up with a citrus pudding that you then cool and whip butter Into. Day-um, it is good. This recipe makes about 2 1/2 cups of frosting. Double it so you can eat a bunch right out of the bowl. Also, before you whip the butter into it, you could use it as a filling for donuts or cupcakes. You should probably do this and then tell me all about it. If you're using fresh-squeezed citrus, by all means whip in some of the zest to underscore the goodness.
Provided by onlinepastrychef
Categories Icings, Frostings and Fillings
Time 18m
Number Of Ingredients 7
Steps:
- Put the juice, sugar, flour and salt into a heavy-bottomed sauce pan.
- Heat over medium-high heat, whisking quickly and constantly, until the mixture comes to a boil.
- Let boil for about 1 minute, still madly whisking, and then pour through a fine-mesh strainer into a bowl.
- Press all of it through the strainer with a flexible rubber or silicone spatula, making sure to scrape any that is sneakily sticking to the underside of the strainer.
- Press plastic wrap onto the surface of your pudding (that's what it is, after all), and cool to room-ish temperature in the fridge.
- With the paddle attachment, beat the butter until smooth and fluffy.
- Once the butter is smooth, beat in the cooled pudding, a bit at a time, scraping the bowl as necessary.
- Switch to the whip attachment and whisk the frosting until light and fluffy, about 3 additional minutes.
Nutrition Facts : Calories 196 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
POPPY SEED CAKE WITH LEMON ERMINE FROSTING
This is a cake made for poppy seed lovers! It's loaded with poppy seeds and has a light lemon flavor, complemented by a lemon ermine frosting. A deliciously different cake that is really easy to make. I developed this recipe in memory of my grandma, who loved a good poppy seed cake. Sprinkle the cake with additional poppy seeds, if desired.
Provided by Diana Moutsopoulos
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
- Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
- Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
- Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
- Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
- Spread the frosting over the cooled poppy seed cake.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 40.5 g, Cholesterol 89.5 mg, Fat 22.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 12.9 g, Sodium 108.7 mg, Sugar 26.6 g
OLD-FASHIONED ERMINE FROSTING
Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.
Nutrition Facts : Calories 60 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
ERMINE FROSTING (FLOUR BUTTERCREAM)
Ermine Frosting (also known as flour buttercream or heritage frosting) is an easy and delicious buttercream made with flour, sugar, milk, and butter.
Provided by Olivia
Categories Dessert
Time 2h30m
Number Of Ingredients 7
Steps:
- Place sugar, flour, and salt into a medium saucepan. Whisk to combine.
- Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.
- Pour into a bowl and place plastic wrap directly on top of to prevent a skin from forming.
- Cool to room temperature.*
- Using a stand mixer or hand mixer, beat the (room temperature) butter on high until pale and fluffy (3 mins).
- Add the (room temperature) flour mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavoring (optional). Beat for 2-3mins until smooth and fluffy.
- Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.
Nutrition Facts : Calories 891 kcal, Carbohydrate 78 g, Protein 4 g, Fat 64 g, SaturatedFat 40 g, Cholesterol 171 mg, Sodium 44 mg, Fiber 1 g, Sugar 71 g, ServingSize 1 serving
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