flour frosting

This fluffy, smooth, and light tasting frosting is perfect for decorating layer cakes or sheet cakes, or piping onto cupcakes. It makes enough for 12 cupcakes, or a lightly frosted 2 layer 8-inch cake. If making a naked cake (no frosting on the sides) you can frost 4 layers.

Vegan Ermine Frosting (Flour Frosting)

(33 grams) all purpose flour

(235 grams) plain non-dairy milk (e.g. soy, almond, oat, cashew)

(192 grams) granulated sugar

(113 grams) vegan butter, cool room temperature

(96 grams) vegetable shortening, cool room temperature

vanilla extract or vanilla bean paste

Whisk the flour and plant milk together in...

Whisk the flour and plant milk together in a small pot and bring to a simmer over medium heat. Cook, stirring continuously, until the mixture has thickened to a pudding, about 3-5 minutes. It will continue to thicken as it cools.

Let it sit in the pot for five...

Let it sit in the pot for five minutes, then transfer to a bowl and cover with plastic wrap so that the wrap is touching the pudding. This prevents skin from forming. Let it cool to room temperature, then stick in the fridge for 10-15 minutes.

Add your sugar to a blender or food...

Add your sugar to a blender or food processor and blend for about 30 seconds or until the sugar is fine textured.

In a stand mixer fitted with a paddle...

In a stand mixer fitted with a paddle attachment add the vegan butter and vegetable shortening and whip on medium to high speed until combined and fluffy. You can alternatively use a large mixing bowl and handheld electric beaters.

Add the sugar and beat it in, starting...

Add the sugar and beat it in, starting on low and increasing the speed to high. Let it whip in until fluffy, about 2-3 minutes. At every step, pause to scrape the sides and bottom of the bowl as needed.

Add the cooled pudding one big spoonful at...

Add the cooled pudding one big spoonful at a time (4-5 additions), whipping after each addition to incorporate. Once all the pudding has been added, turn the speed up to high and whip until light and fluffy, about 5 minutes.

Turn off the mixer and add the vanilla...

Turn off the mixer and add the vanilla extract. Then mix it in. If using a stand mixer with the paddle attachment, turn the speed on low and let it run for 1-2 minutes to press out any large air bubbles for an extra smooth frosting.

Use the frosting right away or see notes...

Use the frosting right away or see notes for tips on using later. If the frosting is a bit soft from being warm after mixing, then refrigerate until it firms up enough to use. Check on it every 5-10 minutes.

This beautiful and rustic vegan chocolate cake is layered with a simple but out of this world creamy flour frosting and homemade blackberry lavender jam.

Blackberry Lavender Chocolate Cake

(296 grams) all purpose flour

(200 grams) granulated sugar

(60 grams) dutch-processed cocoa powder

baking powder

tsp (4 grams) baking soda

tsp (4 grams) sea salt

(96 grams) neutral flavored oil

(72 grams) maple syrup, dark amber

(460 grams) plant milk

tsp (10 grams) apple cider vinegar

tbsp (12 grams) vanilla extract

tsp (4 grams) chocolate extract, optional

blackberries (frozen

sugar

lemon juice

lavender

all purpose flour

plant milk

tsp vanilla extract

vegan butter, softened to a cool room temperature

blackberries

(optional, use edible flowers

Preheat the oven to 350 ºF with a...

Preheat the oven to 350 ºF with a rack positioned in the center. Prepare two 8" round pans: spray the pans with oil, then place round parchment paper on the bottom.

In a large mixing bowl add the flour,...

In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Whisk together until combined and fluffy.

In a second mixing bowl add the oil,...

In a second mixing bowl add the oil, maple syrup, plant milk, vanilla extract, chocolate extract (if using), and apple cider vinegar. Whisk together. Add the wet ingredients to the dry whisk until smooth and lump free.

Divide the batter into the prepared baking pans...

Divide the batter into the prepared baking pans then tap the pans on the counter 2-3 times to release some of the air bubbles. Place the pans in the center of the oven and bake for 32-34 minutes. When done, a tester will come out clean or with a couple of crumbs and the edges of the cake will have pulled away from the edge of the pan.

Place the pan on a wire rack and...

Place the pan on a wire rack and let cool for 5 minutes, then transfer to a wire cooling rack to fully cool. Remove the parchment paper from the bottom of the cake when transferring.

When cool, move the cake onto a cardboard...

When cool, move the cake onto a cardboard round and wrap tightly in plastic wrap. Store this in the fridge until chilled.

Combine the blackberries, sugar, lemon juice, and dried...

Combine the blackberries, sugar, lemon juice, and dried lavender in a pot. Bring to a boil over medium heat, mashing the berries to break them up. Then turn down and let simmer for about 15 minutes (may take less time if using fresh berries), or until a spoon can run through the pot and the jam takes a second before filling in behind it. Let cool completely, or make in advance and refrigerate until ready to use.

Whisk together the flour and plant milk in...

Whisk together the flour and plant milk in a small pot until smooth. Turn the heat on to medium and bring the mixture to a simmer. Keep whisking continuously until the pudding thickens. Turn off the heat and let cool to room temperature. Whisk occasionally as it cools to keep it smooth.

Blitz the sugar in a blender for a...

Blitz the sugar in a blender for a few seconds to make a superfine sugar.

In a large mixing bowl with electric beaters...

In a large mixing bowl with electric beaters or using a stand mixer with paddle attachment, whip the vegan butter and sugar until fluffy.

Add the pudding in batches, whipping after each...

Add the pudding in batches, whipping after each one to incorporate. Once all of it has been added, whip the frosting until light and fluffy. Add the vanilla extract and beat it in.

If making frosting in advance, store in fridge...

If making frosting in advance, store in fridge or freezer, and let come completely to room temperature before re-whipping.

Cut each cake layer in half using a...

Cut each cake layer in half using a cake leveler or a long serrated bread knife (see post for tips).

Layer the cakes. Place a cake layer down,...

Layer the cakes. Place a cake layer down, spread about 1/4 of the frosting over it. Spoon some blackberry lavender jam on top and use the back of a spoon to swirl it into the frosting. Add fresh black berries (cut in half or use smaller berries) if you'd like. Repeat with the remaining layers.

After adding the last layer, frost the top...

After adding the last layer, frost the top with the remaining buttercream and swirl in some blackberry lavender jam to marble the top. Decorate with fresh berries and flowers if you'd like.

Refrigerate the cake to store (cover or wrap...

Refrigerate the cake to store (cover or wrap in plastic once chilled--frosting will firm when cold), but serve at room temperature!

After sharing my first red velvet cake recipe (which now has over 100 five star reviews!), I&#39;ve since had many readers asking for a traditional red velvet cake recipe that uses an ermine frosting. This recipe uses the same base cake layers as my original red velvet cake, however the cream cheese frosting is replaced with a silky smooth, light, and not too sweet ermine frosting!

Red Velvet Cake With Ermine Frosting

flour (regular, all purpose flour)

cornstarch

cocoa powder

½ tsp baking soda

tsp baking powder

(omit

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

eggs (room temperature)

vanilla essence/extract

1½ tsp white vinegar

red liquid food colouring

buttermilk (room temperature)

milk (full fat)

vanilla extract/essence

salt

Preheat oven to 180°C (350°F) (see note 7 for convection oven) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornstarch, cocoa powder, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 6), cream together for 2-3 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Add in your vanilla, vinegar and red liquid food colour, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in all of your buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 1).

Distribute the batter evenly into the two 8 inch cake tins, and bake for 30-35 minutes or until a toothpick comes out clean. Be careful not to open the oven door too early otherwise this can cause the cake layers to sink (see note 2). Also avoid overbaking the cake layers otherwise they will dry out.

Once baked, allow them to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting. For tips on how to frost your cake, check out the blog post above where I walk you through how I decorated mine with pictures, or watch my YouTube video below :)

Place a saucepan over a medium heat and add in sugar and flour. Using a whisk or spatula, continuously mix for 2 minutes to gently toast the flour. Be careful not to burn the flour - the color shouldn&#39;t visibly change.

Next add in 3/4s of a cup of milk (180g) and mix until the mixture is smooth. Once smooth, add in the remaining 3/4s of a cup (180g) of milk and again mix until the mixture is smooth. In total you&#39;re using 1 and 1/2 cups of milk (360g).

Keep gently stirring until the mixture begins to bubble. Once bubbling, continue to stir for another minute until the mixture is thick in consistency. It should have a thick paste/pudding like texture.

Allow to cool to room temperature. I like to pour the mixture onto a plate, cover the top with cling wrap so that the cling wrap is touching the flour mixture (to prevent a skin from forming) and freeze for 30 minutes.

Next in a large bowl add in butter, and using a hand or stand mixer on a medium-high speed, whip for 5 minutes until it&#39;s light and fluffy.

Next add in flour/milk mixture a tablespoon at a time while continously mixing. Ensure the mixture is at room temperature (not hot or cold) otherwise it may curdle (see note 9).

Once done, add in vanilla and salt. Mix until well combined. The frosting is now ready to use!

Ermine Frosting

Frosting was absolutely delicious! Wish the cake was a tiny bit more red-velvety (maybe i need to add a bit more vinegar next time) but over all very good cake!

I've tried Red Velvet cakes for years... always a little disappointed... THIS RECIPE was perfect!  Icing turned out amazing... Thank you so much for finally posting a recipe that works!   I did use all the measurements in grams and I did sift all the dry ingredients... but WOW... This is a keeper!!

https://www.youtube.com/watch?v=cvnFuCqPciQ

RECIPE: https://cakesbymk.com/recipe/traditional-red-velvet-cake-with-ermine-frosting/
SHOP: https://www.amazon.com/shop/cakesbymk

After sharing my first red velvet cake recipe (which now has over 100 five star reviews!), I’ve since had many readers/viewers asking for a traditional red velvet cake recipe that uses an ermine frosting. This recipe uses the same base cake layers as my original red velvet cake, however the cream cheese frosting is replaced with a silky smooth, light, and not too sweet ermine frosting!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Red Velvet Cake
▢2¼ cups (275 g) flour - regular, all purpose flour
▢3 tbsp (18 g) cornstarch
▢3 tbsp (14 g) natural cocoa powder - unsweetened, best not to use Dutch processed (see note 8)
▢½ tsp baking soda
▢1 tsp baking powder
▢½ tsp salt - omit if using salted butter
▢6 tbsp (86 g) unsalted butter - room temperature
▢¾ cup (141 g) unflavoured vegetable oil - I use canola
▢1¾ cups (344 g) white granulated sugar
▢3 large eggs - room temperature
▢1 tbsp (12 g) vanilla essence/extract
▢1½ tsp white vinegar
▢3½ tbsp red liquid food colouring
▢¾ cup (158 g) buttermilk - room temperature

Ermine Frosting
▢1½ cups (300 g) white granulated sugar
▢½ cup (68 g) flour - regular, all purpose flour
▢1½ cups (360 g) milk - full fat
▢1½ cups (340 g) unsalted butter - room temperature
▢1½ tsps vanilla extract/essence
▢⅛ tsp salt

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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - https://bit.ly/36HQv4p
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OR

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Blog: https://www.cakesbymk.com/
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Top 3 flour frosting recipes from across the web

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Top 3 flour frosting recipes from across the web

The most viewed flour frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed flour frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine