Gluten-Free Vanilla Ermine Frosting Recipe is a vintage flour icing. (2024)

Gluten-Free Vanilla Ermine Frosting is French vintage icing similar to cream cheese. This classic frosting gets its name from its elegant white color and exquisite taste. Indeed, this is light, airy, smooth, and creamy buttercream. In any case, older cookbooks and hand-me-down handwritten recipes have called this frosting Boiled Frosting. Ermine Buttercream Frosting, Heritage Frosting, Flour Frosting, Boiled Flour Frosting, or Boiled Icing.

Gluten-Free Vanilla Ermine Frosting:

Initially, and traditionally this was the original frosting for Red Velvet Cake. While this frosting may sound odd it is beyond luxurious and delicious. At any rate, it pairs very well with my Gluten-Free Vanilla Cake.

While this frosting is traditionally made with butter and milk I, therefore decided to create a dairy-free and gluten-free version. Consequently, it is one of the easiest frostings to make. Believe it or not, this old-school classic is making a comeback for obvious reasons. Needless to say, this tasty frosting has a mild sweetness and is not overly sweet like many frostings.

Gluten-Free Ermine White Frosting:

Many seem to feel its taste is similar to cream cheese frosting. If you have never had Ermine Frosting then you are in for a delightful treat. If it has been a while then one bite will remind you why it is making a comeback. Nevertheless, this is a recipe you will want to keep in your repertoire. Not to mention that this frosting pairs well with chocolate, white, or vanilla cake. In summary, it is very versatile.

Historically, Ermine gets its name from the beautiful White Ermine Mink. As its name implies it is a vibrant white, creamy, and soft but firm and with a medium body. I highly urge you to give this frosting a try.

Amazon sells monkfruit sweetener or tapioca flour.

Gluten-Free Vanilla Ermine Frosting

Ingredients:

• 1/4 cup tapioca flour
• 1/2 cup powdered monkfruit sweetener
• 3 tsp powdered vanilla monkfruit sweetener
• 1/2 + 2 (cup + tbsp) cup almond milk
• 1/2 of coconut oil

Directions:

First, stir together the tapioca and 1/4 cup powdered monkfruit in a frying pan. Second, whisk in the almond milk into the frying pan until smooth. Finally, turn the stove to medium while stirring the whole time until the liquid becomes a thickened pudding-like mixture (do not turn up the heat) and the whisk leaves a trail. Next, remove the roux from heat. Finally, allow it to cool slightly. Place a piece of plastic wrap on the surface of the frosting (so the roux does not form a skin). Consequently, this frosting can be stored for a day or two in the fridge before completing the frosting.

Notes:

Once chilled remove from the fridge and allow to come to room temperature. Next, beat coconut oil on high into the batter using an electric mixer or stand mixer until light and fluffy. This will take 2-3 minutes. Scrape down the sides of the bowl once or twice during this time. Reduce the mixer to medium speed and slowly add in the room temperature roux. Finally, beat in the remaining 1/4 cup of monkfruit sweetener, powdered vanilla monkfruit, and vanilla (optional- food coloring). Scrape down the sides. Gradually, increase the speed to medium-high and mix frosting until light, airy, and smooth. Use right away or store in the fridge for up to one week. Choose piping tip and icing bag and decorate the of choiceBefore using bring to room temperature and re-whip with a mixer before using. Can also be frozen for up to three months. Allow the frosting to defrost in the fridge. Lastly, remove from the fridge and allow to come to room temperature before re-whipping with a mixer.

Other Frostings:

Cinnamon Whipped Cream

Chocolate Fudge Frosting

Cream Cheese Cinnamon Frosting