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You are here: Home / Flavor Enhancers / Gluten-Free Vanilla Ermine Frosting

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Gluten-Free Vanilla Ermine Frosting

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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. 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.A picture of a slice of cake about to be removed from a whole frosted cake.

Gluten-Free Vanilla Ermine Frosting:

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.

Many seem to feel its taste 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 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. Combine Tapioca and powdered monkfruitSecond, whisk in the almond milk into the frying pan until smooth. Finally, turn the stove onto 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. Adding in the milk to the rouxNext, 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 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.Creaming the coconut oil 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 at room temperature roux. Adding in the room temperature rouxFinally, beat in the remaining 1/4 cup of monkfruit sweetener, powdered vanilla monkfruit, and vanilla (optional- food coloring). Adding Monkfruit and vanilla Ermine FrostingScrape 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 choiceThe Beaten IcingBefore 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.A vanilla cake with Vanilla Ermine Frosting on a whole 6 inch cake with fruit decoration

A small scoop of frosting

A vanilla cake with Vanilla Ermine Frosting on a whole 6 inch cake with fruit decoration
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4.2 from 5 votes

Gluten-Free Vanilla Ermine Frosting

Gluten-Free Vanilla Ermine Frosting Recipe is a French buttercream frosting. A not so sweet smooth, rich, and creamy icing to top baked goods
Course Dessert
Cuisine American, French
Keyword Boiled Frosting, Boiled Icing, Boiled Milk Frosting, Classic Desert, Classic Recipe, Dairy Free, Dairy-Free Recipe, Ermine Buttercream, Ermine Frosting, Flour Frosting, French Frosting, GAPS Recipe, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Grain-Free, Heritage Frosting, No Dairy, No Wheat, Old Fashioned, Old Fashioned Recipe, Old School Recipe, Old World Flavors, Old World Recipe, Paleo Recipe, Quick and Easy, Refined Sugar Free, Refined Sugar-Free Recipe, Retro Recipe, Vegan Recipe, Vintage Dessert, Vintage Recipe
Prep Time 3 minutes
Cook Time 4 minutes
Allowing to come to room temperature 1 hour
Total Time 1 hour 7 minutes
Servings 13 servings
Calories 86kcal
Author LaRena Fry

Equipment

Stand mixer
Electric Mixer

Ingredients

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

Instructions

  • First, stir together the tapioca and 1/4 cup powdered monkfruit in a frying pan.
  • Second, whisk the almond milk into the frying pan until smooth.
  • Finally, turn the stove onto 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 skin).
  • Next, allow to come to room temperature before continuing.
  • Consequently, this frosting can be stored for a day or two in the fridge before completing the frosting (once chilled remove from the fridge and allow to come to room temperature).
  • Next, beat coconut oil on high 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 at room temperature roux.
  • Next, slowly add 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 choice

Storage Instructions:

  • Before 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.

Notes

Nutrition Facts
Servings 13.0
Amount Per Serving
Calories 86
% Daily Value *
Total Fat 8 g 13 %
Saturated Fat 7 g 35 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 6 mg 0 %
Potassium 2 mg 0 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 6 g 25 %
Sugars 1 g  
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 2 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Calories: 86kcal

Other Frostings:

Cinnamon Whipped Cream

Chocolate Fudge Frosting

Cream Cheese Cinnamon Frosting

Two pictures of Gluten-Free Vanilla Ermine Frostings: One of a whole frosted cake with a piece about to be removed. One picture of the frosting on the beater of a mixer.

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