Says Senior Recipe Developer Molly Marzalek-Kelly, who developed the recipe, “I love the light, fluffy, whipped-cream like texture of it. What makes ermine frosting special?īeyond the fact that it’s less sweet than traditional buttercreams, what sets ermine icing apart is its texture. In other words, if you’re a person who typically scrapes off frosting in favor of the cake underneath, ermine icing may be the one for you. Not only is the technique to make ermine icing different, but it also uses far less sugar (and butter) than other types of frosting, so it’s less rich and sweet. (For a complete run-down of different frostings, check out this blog post: A breakdown of (almost) every frosting.) And it’s entirely different from American buttercream (aka Quick Buttercream Frosting), that super-sweet, very simple combination of confectioners' sugar and butter. It also differs from Swiss buttercream, in which egg whites and sugar are heated together, then whipped with butter, and German buttercream, which starts with a vanilla pastry cream base. Unlike Italian and French buttercreams, which are made with eggs (whites only in the case of Italian, whole eggs in the case of French) and sugar syrup, ermine frosting is egg-free, and it eliminates the fussy step of streaming hot syrup into a running mixer. How does ermine frosting differ from other frostings? Light, fluffy, and not too sweet, ermine icing is one to add to your repertoire. Photography by Kristen Teig food styling by Liz Neily
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