|4-1/2 sticks||unsalted butter, softened|
|4-1/2 cups||confectioners’ sugar|
|1/8 tsp||coarse salt|
|4 TBSP||heavy cream|
|2 tsp||vanilla extract|
- Enough for a double layer 8 inch cake
Pretty standard proportions, but this came from The Merry Gourmet blog.
Cream Cheese Frosting
|0.5 cup||butter, softened|
|8 oz||cream cheese|
|4 cups||powdered sugar|
|2 tsp||vanilla extract|
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Chocolate Ganache Frosting
|16 oz (455g)||high quality dark/semisweet chocolate|
|1 cup (235 ml)||heavy cream|
|2 TBSP (25g)||sugar|
|2 TBSP (40g)||light corn syrup|
|1/2 stick (1/4 cup, 55g)||unsalted butter|
Makes enough for two 10- by 2-inch round cake pans
- Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
- Cut butter into pieces and add to frosting, whisking until smooth.
- Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
- Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
- 2014-10-12: I made the ganache using 6 oz 72% dark chocolate, 1 cup cream, and 1/4 cup sugar to fill and glaze two 8 inch rounds.
“Double Chocolate Layer Cake”, Gourmet magazine, March 1999. Similar recipe with buttercream frosting on The Merry Gourmet blog.
Ermine (Cooked Flour) Frosting
Serious Eats Version:
|6 oz (170g)||milk, any percentage|
|1 oz (28g)||all-purpose flour|
|3 1/4 oz (96g)||sugar|
|6 oz (160g)||butter, room temp|
|Heaping 1/4 tsp (1.5g)||Diamond Crystal kosher salt*|
|1.5 tsp (7g)||vanilla extract|
Proportions of milk, butter, sugar, flour: 0.37 + 0.35 + 0.21 + 0.06
*salt: plus more to taste; for table salt, use about half as much by volume or the same weight
- In a 10-inch skillet or 3-quart saucier, whisk together flour and milk.
- Place over medium heat, whisking constantly, and cook until thick and pudding-like, about 2 minutes.
- Off heat, add sugar and salt.
- Whisk until sugar has dissolved and the “pudding” is homogeneous but thin.
- Scrape mixture into a wide, shallow dish, such as a pie plate, and cool to approximately 70°F (21°C).
- Place butter in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on low until the butter looks smooth, then increase speed to medium and beat until soft and light, about 5 minutes.
- Begin adding the cooled pudding, a few tablespoons at a time.
- Once it’s fully incorporated, pause to scrape bowl and beater with a flexible spatula, then resume beating until perfectly smooth.
- Switch to the whisk attachment and add vanilla. Whip on low to combine, then increase speed to medium-high and continue whipping until silky-smooth and soft, with a light, melt-in-your-mouth consistency, about 3 minutes more, or to a working temperature of approximately 75°F (24°C).
- Season to taste with additional salt and/or vanilla as needed.
Use immediately, or consult the troubleshooting guide below to address any textural inconsistencies.
- Troubleshooting: If the frosting feels dense, stiff, greasy, or curdled, it is likely too cold; to warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip. If the frosting feels soft and loose, it is likely too warm. Pop it in the fridge for 15 minutes to cool, then re-whip.
2021-05: Made this and it was really not very sweet. I would have preferred it to be sweeter when paired with the dark chocolate cake (/recipes/cake-chocolate).
|1/4 cup||all-purpose flour|
|1 cup||granulated sugar|
|1 cup||butter, softened|
|1 tsp||vanilla extract|
Proportions of milk, butter, sugar, flour: 0.33 + 0.33 + 0.29 + 0.04
- In a medium saucepan, stir together sugar, flour, salt. Whisk in milk until smooth.
- Cook over medium heat, whisking constantly, until very thick, about 5-7 minutes.
- Remove from heat, pour into bowl or plate and cover with plastic wrap to cool.
- Once cooled, beat butter at medium speed for 5 minutes or until light and fluffy.
- Add milk mixture a tablespoon at a time, beating until smooth, and scraping down sides often.
- Add vanilla and beat for 3 more minutes, or until it reaches the consistency of whipped cream.
- This recipe makes about enough ermine frosting to cover and decorate a single 6-inch round cake.
King Arthur Version
|1 cup (227g)||whole milk|
|1/4 cup (30g)||All-Purpose Flour|
|3/4 cup (149g)||granulated sugar|
|12 TBSP (170g)||butter, softened (about 70°F)|
|2 tsp||vanilla extract|
Proportions of milk, butter, sugar, flour: 0.39 + 0.29 + 0.26 + 0.05
In a medium saucepan, whisk together the sugar and flour.
Add the milk and cook over medium heat, whisking constantly, until the mixture comes to a boil and has thickened to a pudding-like consistency, about 3 to 6 minutes.
Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the beater attachment. Beat at medium-high speed for about 10 to 15 minutes, until it’s below 80°F.
Reduce the speed to low and, with the mixer running, add the butter a few tablespoons at a time. Scrape down the sides of the bowl as needed, to make sure the butter is thoroughly incorporated.
Once all the butter has been mixed in, add the vanilla.
Increase the mixer speed to high. Beat the frosting for 4 to 6 minutes, until it’s light and fluffy.
If the frosting feels dense, curdled, or greasy, it’s too cold. Gently warm the mixture by setting the bowl over a pan of steaming-hot water for a few minutes (just until you see the edges begin to soften/melt), then re-whip until smooth. If the frosting feels soupy or loose, it’s too warm. Chill for 15 to 20 minutes in the refrigerator before re-whipping.
Use as desired to finish the cake or cupcakes of your choice; you’ll have enough for a single-layer cake or a dozen cupcakes. Double the recipe to frost an 8” or 9” layer cake or 2 dozen cupcakes. To frost a 9” x 13” sheet cake, increase the ingredient amounts by half (i.e., multiply current amounts by 1.5).
- 2021-07-09: For Calvin’s birthday, I used King Arthur proportions but using Serious Eats methodology. Did two layers of 9 x 13, so tripled the frosting recipe:
|3 cup (681 g)||whole milk|
|3/4 cup (90 g)||All-Purpose Flour|
|2.25 cup (450 g)||granulated sugar|
|36 TBSP (510 g) 4.5 sticks||butter, softened (about 70°F)|
|2 TBSP||vanilla extract|