French Buttercream / Ermine Frosting recipe

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I'm not a fan of traditional buttercream frosting which is butter, shortening, powdered sugar and milk or cream that are them creamed together until light and fluffy. This frosting, in my opinion is entirely too sweet, and it's some what grainy texture is entirely too much for my taste buds to handle.
Chef Tovia Gartenberg shows you how to make this perfect French Buttercream frosting.
I came across this frosting recipe in a book I have and it's a french roux buttercream frosting called "Ermine". This frosting is easy to prepare, it starts off by making a blonde roux, instead of cooking the flour in the butter, it is slowly dissolved into milk that is heating on the stove. Slowly dissolving this into the milk that is heating works like magic to help you avoid any lumps in this roux.
After the roux is prepared, it needs to poured into a bowl and covered with plastic wrap. The plastic wrap must be pressed against the top of the roux, and then placed in the fridge to cool. Pressing the plastic on the top of the roux, prevents the top of the roux from forming a skin on top.
You can view the full recipe and directions here:
cheftovia.blogspot.com/2015/06...
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Опубликовано:

20 июн 2015

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Комментарии : 139

@billybareblu 6 лет назад

My favorite frosting. People's eyes always light up when they taste it, because they are mostly used to the overly sweet but otherwise flavorless American buttercream. This one is so luscious and delicious.

@anannyasriram5052 5 лет назад

What an amazing recipe! It is by far the best frosting I've ever made, and it received tons of compliments from friends and family! Just the right amount of sweetness and the perfect consistency for icing and decorating a cake. Thank you so much!

@lilyfernando9698 6 лет назад

I tried this recipe and it came out absolutely perfect.... I doubled the qty to frost a naked wedding cake for my mate. Was brilliant and smooth.... Thanks :-)

@CookingWithTovia 6 лет назад

Thank you so much! Oh my I absolutely love naked cakes! I could only imagine!

@claudiajames1331 4 года назад

this is my go to frosting as the others are too sweet I loved your lemon one and the chocolate one thank you for sharing

@ivymaeprecioso197 8 лет назад

Hi Chef! Thank you for this video. I've been using Buttercream frosting recipe. but it's toos weet and grainy. it also melts easily. this recipe is what i have been looking for.. i will do this today!

@possiblypantry 9 лет назад

YOURE THE BEST CHEF!!

@CookingWithTovia 9 лет назад

Sarah Awww ty :)

@tikabirdsong756 5 лет назад

I really think this is the frosting I’ve been looking for I’ve tried ABC, IMBC, SMBC, whipped cream... the list is endless. But I really like the flavor, consistency, and texture with this frosting 😋. I’m gonna keep playing with it but this might be a keeper.

@user-lz2nr8qw4z 9 лет назад

Thanks again. I will keep you posted for sure. 😍

@chelseacstx3461 5 лет назад

I know this video is a few years old but thank you for it. You did great explaining everything!

@RayMacksKitchenandGrill 9 лет назад

Now thats true butter cream my friend...Thumb up.

@CookingWithTovia 9 лет назад

Ray Mack's Kitchen and Grill Thank you very much my friend and thank you for watching.

@anlysaalayon1104 7 лет назад

Followed your recipe to a t and got rave reviews from my family. This is my new go to recipe. Love your channel. Thanks for sharing these great recipes.

@natalymartinez3299 8 лет назад

Best butter cream !!!!! i just made it 👍👍👍👍👍

@alexanderhamilton2670 8 лет назад

Omg in France we make it almost the same good job!

@donaldogara1289 5 лет назад

Made it twice, first time to the "T", by far the best buttercream I've ever had. Excellent recipe and instructions! Thanks so much! As is, it's pretty stable, even in the high heat and humidity of South Thailand, nevertheless in the 2nd batch I replaced the butter with cream cheese, in an effort to add a little extra stability. The flavor was only slightly different from the original and, IMHO, even better, and the stability was better, not significantly, but better. Thanks for the effort to develop and share this recipe.

@CookingWithTovia 5 лет назад

Thank you so much, I am happy to hear that the changes you made worked. This will help me answer questions in the future. Thank you for your support and I hope to see you again. Thanks for watching.

@Doone226 9 лет назад

Looks delicious. Thanks for the video.

@CookingWithTovia 9 лет назад

Doone226 Thank you for watching.

@user-lz2nr8qw4z 9 лет назад

Thank you so much. I really appreciate your videos.

@CookingWithTovia 9 лет назад

Michelle Flannery Thank you so much.

@marydurham4592 7 лет назад

Your video and recipe are awesome :) Thank You so much... love, love, love it! :)

@CookingWithTovia 7 лет назад

Thank you so much, that really means a lot.

@marydurham4592 7 лет назад

You are very welcome, and Thank You for the Awesome video

@evonnelai6758 8 лет назад

Very informative. Thank u!

@CookingWithTovia 8 лет назад

+Evonne Lai No problem, thanks for watching.

@CookingAndCrafting 9 лет назад

I am one of those weirdos that vacillates from wanting SUPER sweet frosting to something that just "enhances" (aka not too sweet) the cake. So this looks a perfect remedy! Thanks Avoir :)

@CookingWithTovia 9 лет назад

***** Hi Beth :) :) Thank you, it is perfect. I hate super sweet things, and super sweet buttercream frosting is a turn off. Whenever I do want buttercream, it's spread very thinly on the cake, even then it's too sweet for my preference. Buttercream is really good on cakes that are very strong in lemon or lime flavor cakes because it cuts the sweetness of the frosting.

@cloust 9 лет назад

Definitely saving this recipe for later! Looks delicious! :)

@CookingWithTovia 9 лет назад

cloust Thank you, this will be a frosting I will now always use.

@ninakrns 8 лет назад

I can not wait to make this u have a new fan

@CookingWithTovia 8 лет назад

+trina karnes Thank you :)

@cbelindadavis 9 лет назад

thank you for this video. i never knew this existed. i will definitely try it.

@CookingWithTovia 9 лет назад

cbelindadavis Thank you, this frosting is so good. I will using this more often now.

@sarahdodoo5985 5 лет назад

This is very good

@PopleBackyardFarm 9 лет назад

just subscribed - this looks amazing!

@CookingWithTovia 9 лет назад

Pople BackyardFarm Thank you so much and thank you for subscribing.

@christineh777 6 лет назад

I’ve been making the same way as yours but with half butter and half hi-ratio shortening and it works like a charm it never fails me during the summer heat. It would crust a little bit but its just the perfect consistency for my fondant covered cakes and its not too sweet like other bc recipes.

@marianne030 5 лет назад

Hi-ratio shortening is the same as Crisco?

@erikadowdy686 5 лет назад

Ty Im using this today... with cocoa in it👍🏽

@CookingWithTovia 5 лет назад

I have a chocolate version on La'Sugary Sweet, just drop the coffee :)

@mm-mr7qt 7 лет назад

I've been looking for a buttercream frosting recipe that does not melt in warm weather or form a crust after long exposure. And I saw your video while browsing around. It looks perfect but I just want to make sure that it does not melt in warm weather. I live in a tropical country that's why I've been desperate for such a recipe. Thanks.

@CookingWithTovia 7 лет назад

Anything with butter will melt in heat, you have a short period that it will hold up. I know this will melt after so much time in the heat..

@lisadavid0804 9 лет назад

Wow looks delish....can't wait to make it.

@CookingWithTovia 9 лет назад

Lisa Vargas Thank you so much :)

@lisadavid0804 9 лет назад

Chef.Avoir Chaud I am so happy that I subscribed to your channel please keep the videos coming. Thanks for giving me ideas of what to cook and how easy it is.

@jennifersorrell5465 8 лет назад

Thank you for demonstrating this technique. I tried an ermine frosting this weekend and was unsure as to how thick the roux needed to be. Unfortunately, I did not locate this video until after the fact. It is a very nice frosting which is nowhere nearly as sweet as a standard buttercream.

@CookingWithTovia 8 лет назад

+Jennifer Sorrell This is my go to recipe for now on, unless someone wants a standard buttercream which I find to be to grainy and too sweet.

@NisaraArt 7 лет назад

I just tried this! This recipe is da BOMB!!! love it! :)

@CookingWithTovia 7 лет назад

Thank you so very much!

@lesliessweetobsession5285 7 лет назад

Thank you.

@may1da63 7 лет назад

Wonderful ,Simply sara recommend watching your videos,and i'm glad i did, Thank you :)

@CookingWithTovia 7 лет назад

Thank you so much Sara is such a dear

@may1da63 7 лет назад

Your very welcome, I like the way you talk when teaching how to do recipes its wonderful

@MamieAnthea 7 лет назад

Thank you for the show Delicious frosting xox Is it Russian piping tip friendly. Thanks

@CookingWithTovia 7 лет назад

Yes it is. Thank you for stopping by

@fowlcoimportexport6467 7 лет назад

after frosting cupcakes, does it have to be refrigerated? how long does it hold up on a table display or on a counter top?

@erikadowdy686 6 лет назад

I saw Sara put the flour rue into the frosting lately and i bake alit and ive never seen that but im open minded. Thats a BIG reason im watching both ur guys videos is becuz u do some things different, i dont know if its a Southern thing or what?! But im learnin

@CookingWithTovia 6 лет назад

I prefer this frosting over buttercream. I thought it was strange but I did some research and tried it. It's very silky and the flavor is beautiful.

@AussieAngeS 9 лет назад

Avoid what a fantastic buttercream. I love this recipe it's awesome. Love those cupcakes. Thank you for sharing

@CookingWithTovia 9 лет назад

FitAnge S Thank you so much.

@samename6479 2 года назад

How well does this type of frosting hold up to decorate a bouquet of cupcakes? I definitely want to try this

@dienaclarke726 8 лет назад

Sounds wonderful! I would like to use this for my son's birthday cake, would that be possible? Also could whole milk be substituted for non-diary milk? Pls advice...Thank you.

@CookingWithTovia 8 лет назад

+Diana Thompson I've never used non-dairy milk for this before. I wouldn't hate to lead you in the wrong direction with this one.

@aleidamejia4891 8 лет назад

awesome God bless!

@CookingWithTovia 8 лет назад

+Aleida Mejia Thanks so much.

@mominetti 8 лет назад

Hi Chef Tovia Gartenberg! Just a little suggestion...Try whisk up the butter first, until fluffy and creamy and than add the ermine buttercream to your whisked butter. It's easier and quicker to do. Have a great day everyday and keep up the good work! ;)

@CookingWithTovia 8 лет назад

+Tinka Grujić Thank you, I've tried that method and it doesn't come out as smooth as I would like it to lol.

@mckim5092 6 лет назад

Do I have to put the roux in the fridge while it is still hot? Or let it cool down before covering and putting in the fridge?

@CookingWithTovia 6 лет назад

Hi, MC, you can put it in the fridge while it's hot, just cover it before you do, otherwise, the air will hit it and a skin will form. Thank you forw atching.

@khawlatadist4007 7 лет назад

can I make it with a paddle attachment instead of a whisk attachment ?? btw thank you soo much for this recipe I've made it so many times. the consistancy is perf and it's not overly sweet.

@CookingWithTovia 7 лет назад

I don't think it would come out the same because you have to whip the butter in order to get the right texture. If you do try with a paddle attachment before I do, please let me know how it comes out. I'm interested in knowing. I will post a detailed demonstration on my baking channel soon.

@RawCheese 7 лет назад

thank you for this recipe. :) can this still work if it is done by hand?

@CookingWithTovia 7 лет назад

Yes, if your mixer can handle it. Just be very patient with it.

@khloudelbanna9050 8 лет назад

Thank you chef for the amazing recipe it tastes great. My american buttercream is never getting creamy it always has a grainy texture i don't know why no matter how much i sift the sugar or try to cream the butter so i used your recipe instead. It's great but it doesn't handle the heat like the buttercream does. Any idea how to solve this ?

@CookingWithTovia 8 лет назад

+Khloud Elbanna Buttercream will never handle the heat, it will fall apart because it's dairy and it's primary source is butter. The butter will harden when it's cool. The best thing to do is keep it cold. Buttercream has a gritty texture, I don't like it and I prefer not to use it if possible.

@lovelightlg9888 5 лет назад

I just came across this recipe, it looks great. I want to try it but wanted to ask you a few questions. One, if I want to do a flavored frosting, would this break if I added a little strawberry puree? Second, could I use half and half instead of milk? Thank you very much. 😊

@CookingWithTovia 5 лет назад

I am developing a strawberry version which will be up in a couple of weeks. It would work but the flavor was lacking. I have a method that will give it lots of flavor. I do have a mint and chocolate version on my baking channel, La’Sugary Sweet. Thank you for watching.

@lovelightlg9888 5 лет назад

@@CookingWithTovia thank you so much for replying. Unfortunately I need it for my daughter's birthday weekend of June 8th. I'll try it out with half and half and see if the increased fat content will keep it from breaking. Maybe if I add small amounts of puree & strawberry extract at a time. We'll see🤷🏾‍♀️ Lol! I look forward to subcribing and trying these yummy looking recipes. 🤗

@CookingWithTovia 5 лет назад

thank you so much!! Please let me know how it turns out and I hope your daughter has a wonderful birthday. Thank you for your support.

@user-lz2nr8qw4z 9 лет назад

Hi, I'm going to make this for cupcakes on Saturday, what would you suggest be the earliest time I could make the frosting? Would it be ok to make it a couple days in advance and keep it in the fridge? I will take a picture of the finished cupcakes and and put it on Twitter and tag you.

@CookingWithTovia 9 лет назад

Michelle Flannery Hi Michelle, I would suggest making the roux on Thursday (making sure the plastic wrap is pressed close to the top of the roux to keep it from forming a hard skin), and then on Friday, add the butter. You have to keep these in the fridge at all time because the frosting is dairy. Let me know how it turns out :)

@annt4593 7 лет назад

new sub here^^ im gonna try this looks yummy

@CookingWithTovia 7 лет назад

Hello, thanks for subscribing :)

@FlorenceAkara 8 лет назад

Hi, just wanna say thanks! i tried this today and im sold ...no more american buttercream for me ....i never knew there were so many different buttercreams out there! do you have an Italian buttercream tutorial?

@CookingWithTovia 8 лет назад

No I will be uploading one soon.

@AinzVlog 8 лет назад

Hi can I put it at room temperature 1 day before party? Not melted? Thank you 😊 best regards

@CookingWithTovia 8 лет назад

No, it is best to store in the fridge, it will be too soft and will not hold up well.

@CookingWithTovia 9 лет назад

Hi everyone check out my new video and please share with everyone you know :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fGowiS-b4vM.html

@shanaey123 9 лет назад

love your cooking videos amazing and I love how you reply to us too but the bery bottom comment from that guy was just not needed he was having a bad day and decided to take it out on you but any way thumbs up

@CookingWithTovia 8 лет назад

+_shanaey 123 Thank you so much. I was thinking about making a Troll Free Zone badge for my videos but everyone will fight over that.

@rosewilks9588 6 лет назад

can you use soya milk as i am dairy intolerant thankyou

@gayathricolin8306 6 лет назад

Hi chef, I tried doing this frosting as per your recipe & method. I just triple the ingredients as I needed more. But it turned up abit watery. What am I to do to make it stiff. Please advice.

@CookingWithTovia 6 лет назад

Did you use high end butter? Was the butter too warm? It sounds like but butter might of been too warm. I'm filming an updated and more detailed version of this recipe in about a week. I'll mention your question and address it when I film it. Please let me know the type of butter, milk and flour you used. Thank you for watching.

@niumainaimawi7565 4 года назад

😍

@JyotiSharma-kk3ic 8 лет назад

Hi.... I make this butter cream recipe ... It's so good but my little soft and room temperature just start melting in 5-10 minutes.. Can we make roses with this frosting.. Please help me and how long keep hold up this frosting at room temperature and mostly humid weather

@CookingWithTovia 8 лет назад

it will hold up for at least 1 to 2 hours deleting on how hot it is in your home. I found it to soft to pipe roses with and I would suggest using a crusting butter cream to pipe roses with. min hope this helps.

@donaldogara1289 5 лет назад

I'm on South thailand, very hot & humid year round, I sub the butter for cream cheese, holds up better, reasonable well for our climate.

@user-lz2nr8qw4z 9 лет назад

This is perfect timing for my daughters birthday next month. Approx .how many cupcakes will this amount cover.? Also, is it ok to double or triple the recipe without messing with the consistency? I want to use your cake recipe also. Thank you looks amazing.

@CookingWithTovia 9 лет назад

Michelle Flannery Yes can make a batch that suits your needs, just make sure you cook the roux until you see it become shiny and very smooth. This recipe was enough to cover about 12 cup cakes (using a piping back with thick swirls) if you are just going to frost them in a normal manner, it'll cover at least 24 cup cakes.

@anganaadi 5 лет назад

Hi can i use my hand blender since i don't have a stand mixer ?

@CookingWithTovia 5 лет назад

Yes, just be sure to whip it really good during the process of adding the butter.

@novlettemaxwell9523 8 лет назад

Thanks so much for sharing this. I'm in Jamaica and will be making & decorating 24 cupcakes for my son's class party. Based on our climate this seems perfect, I'm counting on it not melting off the cupcakes while they're sitting in the classroom waiting to be served. Oh and I'm not sure how the hand in the video ruined it when a) the view of the entire process was unobstructed and b) there is a link to the website with the recipe! Huh, go figure.

@CookingWithTovia 8 лет назад

+Novlette Maxwell lol thank you so much. Please let me know how it turns out. They should hold up for a good 3 to 4 hours.

@novlettemaxwell9523 8 лет назад

+Chef Tovia Gartenberg It definitely held up. I'm going to make it again. I like it. I used gel food colouring and it seemed a bit separated when I coloured it. Any advice? I'll try to show you a picture of my cupcakes once I figure out how to.

@squarebodychick3772 6 лет назад

I have a huge cake I need to make so can I make a big batch of this and have it come out the same way? With the paste I stopped when it was a little thin but very thick at the same time.....will it still hold up the same way?

@CookingWithTovia 6 лет назад

It should turn out the same way, just make sure you whip it very well after adding each bit of butter or your frosting will be lumpy. It will hold up just like regular frosting made with butter. If it's going to be served in a hot room then don't expect it to hold up to long unless you keep it in the fridge. It'll hold up for a couple of hours (even longer if the room is cool).

@adajaamafo4572 6 лет назад

Will this hold up in hot and humid countries???

@donaldogara1289 5 лет назад

Made it many times here in So. Thailand, hot & humid year round, I sub the butter for cream cheese, the flavor is excellent and the stability in our climate is good.

@sadaffaheem144 7 лет назад

Hi chef, I made this buttercream 4 times. it turned out perfect first 2 times and failed badly in the last 2 attempts. No difference in temperature.Its always cold here. My buttercream separated while i was still beating. can you suggest whats the reason behind this?

@vogolah63 7 лет назад

Sadaf Faheem it does separate while mixing in the roux, but you should continue beating it until it's smooth and creamy. Takes a while but it's worth the effort.

@sadaffaheem144 7 лет назад

Its kind of break down, and never smoothes again, no matter how much i beat :(

@1djose 7 лет назад

did you used gel colors or liquid?

@CookingWithTovia 7 лет назад

I used Gel, I very rarely use liquid unless I'm baking something that is difficult to color.

@laiba2300 6 лет назад

Can I use margarine instead of butter? And can it be salted?

@CookingWithTovia 6 лет назад

Hi, Laura! No, it will not work properly with margarine, it's not real butter and it has too much water in it. You could use salted butter. Thank you for watching.

@xmwmcgregor4020 6 лет назад

Cooking with Tovia did you ever tried using margarine?

@donaldogara1289 5 лет назад

Made it many times here in So. Thailand, hot & humid year round, I've sub the butter for 50% margarine & 50% cream cheese, the flavor is excellent, no problems with stability.

@nicorobin7211 6 лет назад

This buttercream doesn't seem popular i searched it up and there are very few videos. I am excited to try this because it does not look so sweet. I've made American buttercream, too buttery and sweet, swiss merengue buttercream, too sweet, italian merenge, too sweet lol i am sicking with whipped cream for cakes because it is light and not very sweet. But i will try this and see if its too sweet or not

@CookingWithTovia 6 лет назад

Believe me, this one is perfect. It's way less sugar than traditional buttercream too. If you taste the milk mixture alone it will seem super sweet, but when you add the butter it changes into a beautiful miracle. I also have a chocolate coffee version of this recipe on La'Sugary Sweet. Thanks for watching.

@nicorobin7211 6 лет назад

Thank you for replying, I will try this very very soon :) I will check out the chocolate version too and will review them once i have tried them :)

@meariseenrichardson236 4 года назад

How did u get the color ?

@razalirashid826 8 лет назад

omg.. wat song is tat during the credits? chef? anyone? lol!

@CookingWithTovia 8 лет назад

+Razali Rashid It's a song I purchased to use in my videos, I don't remember which one it was, I have so many.

@CrystalLyfoung21 7 лет назад

Going to give this recipe a try this weekend for my baby shower cupcakes and will post again!! 😊 I see lots of great comments.

@CookingWithTovia 7 лет назад

Please let me know if you have any questions. It is extremely important that you whip each piece of butter for a very long time. if not you'll have butter pieces and lumpy flour texture. Soon, I'll post a new detailed version on my baking channel La'Sugary Sweet.

@CrystalLyfoung21 7 лет назад

Chef Tovia Gartenberg I made this recipe FOUR times for the first time this pass weekend and lucky enough the buttercream turned out BEAUTIFULLY! I also made some pink buttercream with the recipe and they both turned out great!! This is what happens when you give out great directions 😉 thanks for sharing the recipe..it will be my go-to buttercream. It is not too sweet, the texture actually held its shape and it was real smooth. Love it!!

@rukhsanashah4853 5 лет назад

How can I make it chocolatey?

@donaldogara1289 5 лет назад

his chocolate version: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EA9PT3UGfSY.html

@maureennochannel 6 лет назад

This went from something that looked like globby glue to glorious, santiny delicious-ness.

@CookingWithTovia 6 лет назад

Hi, Maureen, thank you so much. If you like baking please stop by my baking channel, La'Sugary Sweet. Thank you for watching.

@vannykaxai 8 лет назад

can i use salted butter?

@CookingWithTovia 8 лет назад

+Mary Lyka Barimbao Yes

@vannykaxai 8 лет назад

thank youuu Chef

@erikadowdy686 6 лет назад

Mine turned out too soft?!

@CookingWithTovia 6 лет назад

if it turned out too soft could mean a number of things. What type of flour did you use (name brand) did you use real butter or margarine? Was the mixture completely cool and firm? (firmer than pudding)

@MikeyFitzburg001 9 лет назад

CAN YOU PLEASE LEARN HOW TO NOT PUT YOUR HAND IN THE WAY! Ruins the video entirely.

@CookingWithTovia 9 лет назад

Mike Fitzburg Are you referring to time frame 7:52? If so, explain how it ruins the entire video? This wasn't a cake decorating tutorial, this was a recipe. If that part ruined the video entirely I am so sorry and highly disappointed that you missed out on the steps before that time frame that clearly demonstrates the entire recipe with great details...I'll be more careful for you next time.