With its multiple names, this gluten free ermine frosting is an old-fashioned sweet buttercream recipe that calls for flour and milk. Ermine frosting is the original icing used to frost red velvet cake. You use flour and milk. Flour buttercream (aka ermine frosting) is the original icing used to frost red velvet cake. You use flour and boiled milk to create a sturdy frosting texture. While this recipe is not well-known, it is silky in texture and a little soft, but sturdy enough to pipe. It is perfect for those with allergies to egg. Boiled milk frosting (aka ermine frosting) is also great for those who wish to avoid internationally known buttercreams or American Buttercream.
Watch the video to see this buttercream’s texture and stiffness: Gluten Free Ermine Frosting Video.
Here is the link to Carla’s Gluten Free All-Purpose Flour Blend Recipe.
Red Velvet Cupcakes Caught Your Eye?
You can really use any chocolate cupcake recipe you wish and add a little red food coloring. However, because red food coloring has a bitter taste, you need to add a little apple cider vinegar. Don’t add too much though because the vinegar will cause the cupcake to rise high and then fall when there are too many leaveners in the batter (baking powder, baking soda, cream of tartar, buttermilk, lemon juice, and vinegar).
Or…
See my Gluten Free Red Velvet Cake Recipe. Just bake them a shorter time and until a toothpick inserted in the center of a cupcake comes out clean.
*You can use dairy-free margarine as an alternative or half Earth Balance Buttery Sticks and dairy-free spread. Hydrogenated palm oil works well with a little butter flavoring (LorAnn Oils).
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Hi, re butter is it one cup or two sticks butter or one cup plus 2 sticks butter?
I'm suspecting it's one cup or two sticks, but I wanted to be sure!
Shal,
It is “or” because 1 cup is the same as two sticks. There are 8 tablespoons in one stick times two sticks equals 16 tablespoons, which is the same as one cup.
Enjoy!
Carla
Do you think King Arthur's GF Measure for Measure would work in this recipe?
Wow, this was such a great recipe, I didn’t grind up my granular sugar enough so it took me a hint longer to mix it up but this went perfectly with our vanilla cupcakes. Thanks for sharing!