dustygap
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Sunday 27 September 2026 16:40:08 GMT
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Jellie :
is it ermine frosting? that's the only one i can think of that has flour
2026-09-28 15:02:55
60
larkellen777 :
This is Ermine frosting. It is my absolute favorite! You cook part of it on the stove. It is pretty easy to make and is less sweet that American buttercream. It is an old type of icing and was used on red velvets traditionally.
2026-09-28 05:53:50
19
ChickyNChike :
This is the BEST frosting ever!! I’ve been making it for decades. The milk and flour are cooked to a pudding consistency first then cooled. Then blended with the creamed sugar and butter. You can add a cup of cream cheese for the best cream cheese frosting too. Yummmmm! 🥳🥳🥳
2026-09-28 03:36:34
701
MoMo :
I'll pass with the raw flour
2026-09-28 14:21:44
92
Alex :
if I paid $350 for this recipe only for it to be given out on tick tok for free, I would lose my sh*t.
2026-09-28 01:51:14
184
Texiiiii 😼 :
i made this the other day and it didnt look like the pictures :<
2026-10-05 03:07:37
0
Melissa G :
Raw flour, no
2026-09-28 01:04:09
43
Greenleaf :
Why Flour is UsedCuts the sweetness: Traditional American buttercream relies entirely on powdered sugar for structure, which can taste overly sweet. Flour lets you use granulated sugar cooked in milk, resulting in a balanced, mild sweetness.Creates a velvety texture: When flour, sugar, and milk are heated together, the starches swell and gelatinize into a thick pudding-like base. Whipping this cooled paste into softened butter traps air and creates a remarkably light, silky texture.Provides stability: The cooked starch acts as an emulsifier that binds the butter's fat and the liquid together tightly, making the frosting less prone to melting or separating compared to standard buttercreams.Saves money and steps: It avoids the need for raw or cooked egg whites (like in meringue buttercreams) or expensive specialty ingredients.Note: The flour must be fully cooked in the liquid on the stove to eliminate any raw, starchy taste before it is cooled and beaten into the butter.
2026-09-28 02:41:35
79
HornedCypress🐉🍀✨ :
No ur missing powdered sugar. All the old grandmas used powdered sugar and tons of butter.
2026-09-28 03:55:03
18
Jordan :
I'll never understand the flour
2026-09-28 04:54:37
7
Jules :
Ermine frosting, my childrens great grandmother made all of her cakes with this
2026-09-28 01:58:43
31
Midnight Rider :
hey chef of the future it's confectioners sugar
2026-09-28 03:51:40
7
That'sMz.AnthropetoU :
Ermine frosting. It's absolutely divine. Silky, fluffy, unbelievably decadent, just delicious. Like cream cheese frosting? Substitute cream cheese for the butter. 😋
2026-09-28 15:22:07
5
PlaguePuppet :
all purpose flour that hasn't been heat treated can have E. coli or Salmonella
2026-09-28 03:20:47
22
Amanda :
This is the best icing for Red Velvet cake
2026-10-04 21:05:17
1
SherryWaye :
This is called Ermine frosting and it’s from way back when. It’s my favorite lol taste like really thick whipped cream
2026-09-28 03:02:59
26
PJ :
Ermine frosting
2026-09-28 10:46:06
8
ChickyNChike :
I’m adding this here cause it’s the important part that is getting lost in the thread of my first comment. Good luck everyone! 🥳If you’re that into it I’ll share my recently discovered hack for the smoothest consistency. The flour has a way of clumping while cooking but if you thoroughly blend the milk and flour first while cold in a nutribullet or immersion blender and THEN put it on the stove at medium low while consistently stirring with a rubber spatula till it is thick set, you can avoid the lumps. Then scoop the hot pudding into a small bowl and cover with plastic wrap touching the surface of the pudding with no air. Then just let it cool completely in the fridge for several hours. Keeps for several days if you wanna make the pudding ahead of time. And another thing, I use powdered sugar instead of granulated. And sometimes I sub a bit of cocoa powder for some of the sugar for a chocolate frosting. It doesn’t pipe well because it’s sooo fluffy and not stiff like other buttercreams but everyone loves it because it’s NOT too sweet. Yummmmm
2026-09-28 05:43:14
10
Jules :
omfg, all you people commenting about raw flour and the type of sugar. look up the actual recipe for ermine frosting - the flour and milk are COOKED and act as a thickener. it is beaten together with the granulated sugar(yea, NOT powdered) to thicken and create structure in the frosting. As it is beaten together, the sugar crystals dissolve and you have a smooth, not sickeningly sweet frosting. cooking and baking are a science, no one is making frosting with raw fkn flour gd
2026-09-28 15:37:31
9
saarh :
for this recipe please bake the flour on a sheet pan for 15 minutes before putting it in the frosting mix recipe flour has to be cooked or even microwave it for 5 min on low
2026-09-28 03:30:37
5
poison Karma :
flower don't go in frosting try again
2026-09-28 15:13:15
0
Microbit333 :
I use monk fruit...it's healthier.😁
2026-09-28 06:03:36
0
comments909 :
granulated sugar🙄
2026-09-28 03:48:56
0
chilly :
Granulated sugar would be like eating sand
2026-09-28 03:59:16
0
feli_gib27 :
This frosting is so good … the comment section is crazy - no one is eating raw flour or crunchy sugar - it’s cooked into a pudding and whipped and blended which makes it amazing - if anyone comments about flour and granulated sugar I wouldn’t pay attention because that means they don’t bake so they don’t know what they’re talking about anyway 😆😆😆
2026-09-28 15:02:58
3
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