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flour and milk based frosting

Has anyone tried a flour and milk based frosting with granulated sugar as opposed to the usual buttercream? It's popped up twice in the last week and has re-peaked my interest. Wondering what the difference is in texture and flavor profile and why one would go with one as opposed to the other.

asked by ATG117 almost 5 years ago
4 answers 4762 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Thanks so much for this response--exactly what I was looking to know. Now I'm just waiting for an excuse to test it out.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added almost 5 years ago

This kind of frosting is sometimes called either Ermine frosting or German Buttercream. I have a cooked milk frosting on my bakery's menu. I like to use a combination of heavy cream and whole milk, but you can use just whole milk. I love the smooth, velvety texture. I especially love that it is more stable at room temperature than whipped cream. However, it can be very tricky. If stability becomes an issue, try a recipe that utilizes cornstarch. Overbeating will cause the frosting to become soup. If this happens, put the mixer bowl in the fridge for an hour or two. Then re-beat. The frosting will hold up at room temp, but I prefer to keep cakes like this in the refrigerator until about an hour before they will be served.
There is a good recipe in Baked Explorations for Grass Hopper Bars with an ermine frosting here:

I think that Stella Parks' recipe for Gilt Taste is a particularly good albeit modified German Buttercream that incorporates cream cheese and custard, making it more stable.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Thanks for all this additional info, Hilarybeee