Gluten Free Vanilla Frosting | Ermine Frosting
This light and fluffy gluten free vanilla frosting is less sweet than a traditional buttercream but still velvety smooth.
Servings: 2 cups frosting
Equipment
- Stand mixer or handheld mixer
Ingredients
- 3 ½ tablespoons (32 g) tapioca starch/flour (or a combination of half tapioca starch, half cornstarch)
- ¾ cup (150 g) granulated sugar
- ⅛ teaspoon kosher salt
- ¾ cup (6 fluid ounces) milk
- 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
- 12 tablespoons (168 g) unsalted butter at room temperature (it must be at room temperature)
Instructions
- Fill a large bowl about halfway with ice and set it aside.
- In a small, heavy-bottom saucepan, place the tapioca starch, sugar and salt, and whisk to combine well. Add the milk, and whisk until smooth.
- Place over medium-low heat and cook, whisking constantly, until the mixture thickens and the whisk leaves behind a visible trail, about 3 minutes.
- Remove the saucepan from the heat, and scrape the mixture into a separate medium-size heat safe bowl.
- Place the medium-sized bowl on top of the bowl of ice to stop the cooking of the flour and sugar mixture.
- Allow the mixture to cool until it reaches room temperature (temperature matters tremendously here).
- Place the cooled flour and sugar mixture in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer. Add about 1/3 of the butter and the vanilla (extract or seeds), and mix on medium speed until smooth.
- Add the remaining butter in two parts, mixing in between until smooth. The mixture will seem almost curdled at first.
- Turn the mixer to high speed and mix for about 3 minutes or until the frosting turns white and becomes light and fluffy.
- The frosting can be used immediately or can be stored in a sealed container in the refrigerator for a few days. Allow to come mostly to room temperature before using.
Video
