@batterwithian: Cream Cheese Ermine Frosting (Rustic Hybrid) A stabilized frosting inspired by traditional ermine frosting, which dates back to the early 1900s American baking. It was originally created as a less-sweet alternative to buttercream, using a cooked milk and flour base for structure before whipping in butter. This version adds cream cheese for a light tang and softer finish. 1 Batch (8-inch cake) Ermine base: * 1 cup (240g) milk * 1 cup (200g) sugar * 1/3 cup (40g) flour * Pinch of salt Frosting: * 1 cup (227g) unsalted butter, softened * 8 oz (226g) cream cheese, softened * Cooled ermine base * Vanilla to taste 2 Batch (double) * 2 cups (480g) milk * 2 cups (400g) sugar * 2/3 cup (80g) flour * 1/2 tsp salt * 2 cups (454g) unsalted butter * 16 oz (452g) cream cheese * Cooled ermine base (all) * Vanilla to taste Directions: 1. In a saucepan, whisk milk, sugar, flour, and salt together off heat until completely smooth. 2. Cook over medium heat, whisking constantly, until mixture thickens into a pudding-like paste. 3. Transfer to a bowl, cover, and cool completely to room temperature. 4. Beat butter until very light and fluffy. 5. Add cooled ermine base one scoop at a time, mixing well between additions until fully incorporated. 6. Add cream cheese and mix only until combined, about 5–6 seconds. 7. Add vanilla and mix briefly, again only a few seconds. Do not overmix or the frosting can loosen and become watery. #erminefrosting #creamcheesefrosting #homebaking #cakerecipe #bakingfromscratch

Ian 🍰

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Monday 15 June 2026 00:29:02 GMT