A QUESTION to all the Ermine buttercream lovers out there. 🤔

[kerryodonnell]

I made ermine frosting after watching your video (different recipe) and I stored the leftover in the fridge in an airtight glass container. It was there for a week. I took it out when I needed it and left it to get to room temperature, whisked it up and it was as good as the day I made it. I wouldn't microwave it.

[kittycie]

I have made it before, we left it at room temp to warm up then whipped it and it didn’t seperate

[laurawilkinson]

I only use ermine and I make big batches and freeze it because it’s time consuming. I thaw it at room temp and it’s as good as the day it made it.

[ericmgarrison]

As I mentioned in your last video, my grandmother was a professional baker here in the Southern USA, and for her and her clients, Ermine was the ONLY frosting for a class RVC (coloured through the vinegar/cocoa reaction and a bit of beet juice - NEVER red food coloring). If there were any frosting left, she would store it in a piece of Tupperware (or a Cool Whip container) with a piece of cling film pressed on it like you would a custard to prevent a skin or homemade ice cream to prevent freezer burn. To revitalize it, she would let it set out to room temp (20 to 22°C or 68 to 72°F) and then 1) rewhip and use alone or 2) whip into a new batch, so colour was consistent...and for one other grandmother's piece of logic!

[lindseymcdougall]

I agree with the others. I would allow it to come to room temp without the microwave.

[sambas]

May be Microwaving it is the the problem, Because it contains flour .

[RobbertNyhan]

Throwing some of it into a double boiler (bowl over boiling water) until it becomes liquid, then adding that heated liquid while beating in a stand mixer will make it go back to how it was way faster than waiting for it to come up from temp.

[rehmasiddique]

I love ermine. I add whatever else i want to in it. Like strawberry compote or coco powder or whatever. Its AMAZING.

[schollartheartist]

Yes. Ermine is only good the first day. I have a theory that it may be best kept at room temp but that means it may only be good for one more day. It’s basically flour based. So it’s a stable buttercream. And while butter whips, flour does not and in fact absorbs.

I use it bc I do farmer’s markets in texas and so ermine holds up to the weather a lot better

[pandoranightshade]

Culinary student: If you used butter for your frosting then the act of melting your frosting would cause the oils in the butter to separate from the other ingredients 😅 I always thaw out to room temperature but if your using the microwave it's best not to over heat but I would recommend putting it back in the fridge and keep an eye on it every 5 minutes to get it back to the correct pipeable consisity also with buttercream after being made it's best to fold instead of using a hand mixer too much air is the enemy of buttercream-the measurements and instructions have to be followed precisely and repetition is a necessary evil if you're efficient and consistent in the process of preparation you will be able to prevent, fix and know the reason behind a botched outcome 😊 good luck and happy baking

[figgynewton]

Yeah microwaving it cooks the ingredients causing it to curdle. Room temperature warm up 4 sure 😊

[grahamh.]

As a non baker the frosting at the end looks totally fine to me lol

[BeeCJ]

I use it as a vanilla filling for my chocolate cakes. It’s fluffy and not to sweet for my dense chocolate fudge cake.

[jacquelinemisner]

I love ermine. Discovered it by accident (more of a late night, can't sleep "let's fall down the pinterest black hole" situations" a lot of people don't know that ermine was the original frosting chosen for red velvet.

[damned_]

I appreciate you bringing this up… thanks to you, read through the comments and I actually learned a thing or two, good on ya love!!! 🥰🙏🏽

[berkleypearl]

I adore ermine frostings, the best way that I’ve seen to make them come back to life is to let them come up to room temp over time and then whip them

[sarahmadden]

I LOVE delicious! If you reuse it, re-whip it without microving. It usually is best used the day it is made.

[minku]

I’ve heard that bc ermine has flour in it the star gets seizes up and separate from the fats sometimes and you can get it smooth again by blending it with a hand immersion blender and whipping more bubbles back in

[jesseperkins]

I love erime frosting so ive never had left overs to try and freeze. It could be that you have to let it thaw on its own instead of microwaving it

[elissajmartinez]

I make it often but I have never frozen it or microwaved it. I have refrigerated it and re-whipped it without a problem. Love it!