Foolproof Vegan Ermine Frosting

This easy vegan ermine frosting is perfect for decorating cakes, cupcakes, and festive treats. Inspired by the classic ermine buttercream, it features two main steps: making a smooth roux base and mixing it with plant-based butter for a rich, pipeable consistency. Ideal for vegans or those fasting during the holidays, this foolproof recipe delivers a light and fluffy frosting that will elevate any dessert.

Makes enough to frost 12 cupcakes generously with tall swirls, or 24 cupcakes swirled on with a knife, or a two or three layer 20 - 23cm/8-9" cake. I could frost 24 cupcakes (as in the pictures) with this batch.

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Course: Cake, Cupcakes, Frosting

Cuisine: American

Keyword: buttercream, ermine, frosting, vegan

Servings: frosting for cupcakes

Calories: 153kcal

Equipment

1 saucepan
1 Whisk
1 bowl
1 mixer handheld or stand
1 spatula

Ingredients

45 g all-purpose flour
200 g granulated sugar
250 ml plant based milk it is recommended to use a type of milk with some fat, however 0% fat milk also works
1.5 tsp vanilla extract
Pinch of salt
200 g shortening

Instructions

Make the roux

Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
While whisking constantly, slowly pour the milk in (this ensure it's lump free).
As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
Cook until the mixture thickens in a thick, dolloping custard. Thicker frosting texture but won't make the frosting dense, it's still fluffy and spreadable but it just makes it "sturdier" with sharper edges when piped.
Remove from heat and scrape into a bowl. Cover with cling film, pressing down onto the surface to prevent a skin from forming.
Cool completely but don't let it get chilled, best at room temp to beat into the shortening. You can leave in fridge overnight but take it out 1 hour prior to using.

Make the frosting

Place shortening in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 2 minutes until it loosens.
Now start whipping in the Thickening Roux, one heaped tablespoon at a time. Take about 1 minute to add it all.
Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it's ready to use!
For thicker consistency you may add a bit more shortening
You can also add cocoa or blended freeze dried fruit to flavour your frosting.

Nutrition