Confession #754 on this blog: I don’t like making cupcakes. Hey, baking is baking so it’s not that I hate it, but it makes me feel like I’m on a conveyor belt popping out the same thing over and over again. When I get to make a special cake I’m all “Oh girl, how I’m I going to dress you up?” With cupcakes it’s a little tougher.
Please note: I did not say that I don’t like eating cupcakes. Eating cupcakes is a whole other ballgame. I love them!
Especially, when it’s with an Ermine Buttercream. Because, stop the presses, why are we still making things with American Buttercream? It’s kinda sandy and just way too sweet. It’s also known as a “Crusty Buttercream” because after a while it develops a “crust!” Doesn’t sound all that great. But, Ermine Buttercream is the answer to the American Buttercream problem.
If you have followed my blog for any amount of time, you know my deep love and desperate affection for the Swiss Meringue buttercream. Oh my gosh it’s so good. But, it’s also a lot of work and takes a lot of time, not to mention a candy thermometer. So when I don’t have time to sit and watch water and sugar boil, I make this buttercream.
I feel like it has to be said: American Buttercream is great for wedding cakes that are appearing at an outdoor wedding, so it does have benefits. In fact, in a few weeks I’ll be making two gluten-free lemon wedding cakes with American Buttercream. So, if you’re looking for a sturdy buttercream, American is your best bet over Ermine.
Ermine is fluffy, soft and creamy, and has just enough sweetness to it. I love this frosting, you guys. And, it goes perfectly with Foodess Chocolate Cake recipe It is honestly the only chocolate cake recipe I use anymore. It’s just perfect. Hats off to you, Jennifer. You nailed it.
Chocolate Cupcakes with Ermine Frosting
A vanilla bean, ermine frosting that is fluffy and creamy and never too sweet.
- Prep Time: 3 hours
- Cook Time: 5 minutes
- Total Time: 3 hours 5 minutes
Ingredients
1/2 cup plus 2 tablespoons all purpose flour
2 cups sugar
2 cups whole milk
2 cups butter (room temperature)
1 vanilla bean
Instructions
In a small saucepan, whisk the flour and sugar together until the flour no longer has clumps. Add the milk and continue to whisk while placing the pan over medium heat. The mixture will burn easily so stay on top of it. Continue to heat until it starts to bubble and thicken. Whisk vigorously for another minute while the mixture bubbles, remove from the heat and continue to whisk for another 2 minutes.
Pour into a bowl and cover with plastic wrap so that the plastic wrap touches the surface of the pudding mixture. This will prevent a skin from forming.
Wait until pudding mixture comes to room temperature. This will take a few hours so I always start this process before I start my cakes. You can chill it in the fridge to speed up the process after the pudding mixture has been sitting out for an hour.
Slice the vanilla bean lengthwise and scrape out the seeds. Save the pod for another use.
In a standing mixer, add the room temperature butter and the seeds you scraped from the vanilla bean. Whip on high for 10 minutes before adding the pudding mixture one big spoonful at a time until it has all been incorporated.
Keywords: chocolate, creamy frosting, cupcakes, dessert, easy, ermine frosting, quick, scratch
