Ermine frosting from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 206) by Zoë François

  • almond extract
  • granulated sugar
  • vanilla beans
  • milk
  • butter
  • EYB Comments

    Can substitute vanilla extract for vanilla beans, and orange extract or an extract of your choice for almond extract.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans, and orange extract or an extract of your choice for almond extract.

  • EmilyR on July 29, 2022

    I am a fan of ermine frosting and this was equal parts different and not. I went with the vanilla bean + almond extract variation. I was generous with vanilla, because it's not super possible to overdo it, however it takes away the bright white look - as does the almond extract. Regardless, I'm going for flavor over aesthetics. So I used Kerry Gold butter and it was salted, which honestly I like. It's kind of a seasalt vibe instead of cloyingly sweet. It pairs well with the white cake, though refrigerating it would be necessary (I like chilled cake anyway...)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.