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.
@ioniajones2069
Жыл бұрын
Tht's what I thought, too!!! Don"t microwave, instead thaw it at room temp.
@katmandudawn8417
Жыл бұрын
Yeah, no microwave.
@keelieinwonderland
Жыл бұрын
Exactly
@Glibber777
Жыл бұрын
If it curdles you should try to put the bowl in another bowl with cold water and whipp it. It might come together just fine. But as mentioned here before don't microwave it, instead let it sit in room temperature. It will than be just fine.
@krushkrushemz1718
Жыл бұрын
How much would u make for 12 cupcakes
@lindseymcdougall9774
Жыл бұрын
I agree with the others. I would allow it to come to room temp without the microwave.
@lisareeg
Жыл бұрын
Maybe it would work better if you dont microwave it and just let it warm to room temperature by itself? (Im not a baker or anything just a guess from my little experience)
@tiggamac
Жыл бұрын
Yep it seems to be the consensus! I treated it like my own recipe which was an error obviously! I don’t have time to wait for it at room temp tho. I’m impatient and it’s defs a turn off!
@lisareeg
Жыл бұрын
@@tiggamac that does make sense since time is an issue for you, maybe a double boiler and mixing? Or microwaving for less time?
@2GoatsInATrenchCoat
Жыл бұрын
@@tiggamacit's possible that you don't have to wait for it to come to room temp! Truthfully, I've never understood why people microwave buttercream from the fridge, because I've taken cold Italian, French, and Swiss meringue from the fridge and whipped it without warming it first, and it breaks into chunks at first but then whips completely smooth after 5 minutes. We always did that in school because there was no time to wait for it to warm up. the heat of the mixer running is enough, I think
@katvtay
Жыл бұрын
@@2GoatsInATrenchCoatvery interesting!
@katvtay
Жыл бұрын
@@tiggamacI’ve been good with the microwave and ermine, but it was combined with american bc. Definitely going to try it with 100% ermine in the next 3 weeks and share my results.
@syfylover1
2 ай бұрын
I make the base Milk ,Flour and Sugar up and store it so I can make as needed.
@vittoriabakes
3 ай бұрын
Don't microwave the whole lot. This is my go-to frosting, and when I take it out of the fridge, I take about 1/5 of it out and microwave it for a few seconds, until it's starting to melt but not like completely liquid. Then mix it into the rest of the batch and whip it up. Perfect like the day I made it. Hope this helps.
@teriquatkemeyer1249
Жыл бұрын
Set it in a bowl of warm water to just start to melt and rewhip, it should whip back together, I’ve also used a torch and while in mixer just passed the flame over the bottom of the bowl to melt also, but just to start melting.
@jmking4943
Жыл бұрын
Those cupcakes are so cute! 😍
@ahimaful
Жыл бұрын
you could use a double boiler to let it melt a little. Microwaving it probably overcooks the flour.
@shanniidoll
Жыл бұрын
You have to whip it for a long time but it does come back together, eventually
@percy.2040
Жыл бұрын
If I’m not wrong, ermine differs from buttercream in that it DOES NOT DO WELL IN HEAT. While buttercream only melts, ermine separates and can start melting at a very low temperature. Which, makes it good for storing in the fridge, but means you ABSOLUTELY could not microwave it. I’d for sure recommend whipping it after a while of it warming back up at room temperature, and the heat from the motion should bring it back to that nice consistency :)
@JacquelineUnderwood
Жыл бұрын
Microwaving things like ermine is going to break the emulsion (like how some pasta sauces break when you microwave them). Best bet is to always let it warm up to room temp on the counter
@savvy.u
Жыл бұрын
Hi Tigga, I love your videos and quick question have you ever done a horse cake? As a horse rider I would love to see a horse as a cake 🍰 ❤❤
@youreterriblemuriel5903
Жыл бұрын
I don't know about ermine, but I've tried this with other frostings that I've needed to re-whip - I take about half a cup of the frosting, put it in the microwave so it's really really soft - almost runny, then put it back into the rest of the batch and rewhip and it comes back together. I don't know the science behind it, but it usually works. Could maybe give it a try.
@khsbtbotl1015
Жыл бұрын
Refrigerate it for about 30 minutes then whip it. If that doesn't work add a couple more tablespoons of butter. Hope that helps. 😊
@Mia-in-Japan
Жыл бұрын
If you freeze it etc, don't microwave it because it will cook the flour. Just leave it to defrost on the counter untill its soft again
@oliviainglese6868
Жыл бұрын
I use a vegan block butter to make my buttercream. After refrigerating it and trying to stir it again it gets grainy. But once I put it back in my stand mixer with the whisk attachment for a few minutes it returns to its former glory. The transformation is shocking.
@sparklewhite2166
Жыл бұрын
You should have sat it on the counter and let it come to room temp, the whip instead of microwaving it.
@tiggamac
Жыл бұрын
Yep! I very rarely have that sort of time which is why I microwaved it. Only like 10-20 seconds. (I normally do this with my buttercream) but obviously was not the go! 😅
@cd4536
Жыл бұрын
I have used it days later but I left it to come to room temperature on the counter. Also, mine is never hard like that after being in the fridge.
@mariaglez.8535
Жыл бұрын
could you share your recipe?
@Jerisa
3 ай бұрын
Good to know 😅
@lys_is_me
Жыл бұрын
I use a different kind of buttercream depending on the time of year and the amount of time between decorating and eating ❤
@keedixon
Жыл бұрын
I don’t know anything about buttercream and even I thought letting it thaw at room temperature was a better idea than microwaving it .
@theemo874
Жыл бұрын
I ONLY make ermine buttercream cuz it’s the least sweetest and almost has a pastry cream hint to it . The recipe I use doesn’t get curdled up , I just store it in an airtight container in the freezer , then when I have to use it , I put it in the fridge to defrost , then after I take it out . Sure it’s a long process but it doesn’t allow the buttercreams to be curdled . I think maybe microwaving is the problem
@themoonlitquill
Жыл бұрын
You microwaved it? I can think of a few buttercreams that would split when warmed up 🤷🏻♀️
@RebeccaLambertBec
Жыл бұрын
Try Cas's Cakery recipe.......soooo good😋
@If20366
Жыл бұрын
Hi I absolutely love ur vids and it's my birthday soon so me and ma family r making a rainbow cake and we didn't trial run yesterday and the buttercream wasn't the best so just wanted to know what u make ur buttercream is???
@LatulaArts
Жыл бұрын
I'm not a big ermine fan but I definitely think it was the microwave process that made it not whip back up. Personally I'm just a whore for German buttercream lol.
@stricknitt0184
Жыл бұрын
Reheating it is actually the trick to get this type together again. So the recepie might be the problem. The german versions of that recipe contain only starch, Not flour. Maybe that's the problem here.
@fatpanda7556
Жыл бұрын
Ermine should be warmed up at room temp not in the microwave. It will cook in the microwave
@mychewyboocakesncrafts8201
Жыл бұрын
NEVER microwave ermine...freeze it. Let it thaw at room temp...whip it up. Das'sit😂
@Dr.A.R.
10 ай бұрын
In my opinion since this has flour in it, i think dont microwave it after you take it out of the fridge
@leahr.2620
Жыл бұрын
It's my favorite and not very sweet. Don't but it in the microwave and just let it come to room temperature.
@B.t.s_A.r.m.y_G.i.r.l
Жыл бұрын
💜💜
@peggyutter1580
Жыл бұрын
Don't microwave it! One of my favorite frosting for those who want a less sweet bc.
@pumpupthejam28
Жыл бұрын
No microwaving
@catherinesousa8314
Жыл бұрын
:)
@kittycie5506
Жыл бұрын
I have made it before, we left it at room temp to warm up then whipped it and it didn’t seperate
@samiscrochet.crafts
Жыл бұрын
I made it for the 1st time after watching the video for my daughters birthday as she wants a red velvet cake. I let the ermine cream sit at room temperature and re mixed when stacking the cake and 3 days later the cake and cream is still great
@tiggamac
Жыл бұрын
I think I am too impatient for ermine. 😅😅
@tanvimotha3739
Жыл бұрын
Can u plz share the recepie
@samiscrochet.crafts
Жыл бұрын
@@tanvimotha3739 you need all purpose flour, full fat milk, unsalted butter and granulated sugar. 245grams or 1 cup of the milk with 5 tablespoons of the flour in a saucepan, simmer on medium for around 5 mins until it becomes a Puddin like consistency. Let it cool. Nou have 2 sticks around 227grams of softened butter and a cup or 200grams of sugar in your mixing bowl and whisk (handheld or stand mixer) until combined, then slowly add the flour mix and some vanilla extract to flavour until everything is mixed together and your good to go
@rebeccavillalobos8619
Жыл бұрын
Don't microwave 😮❤ Let it come to room temp on its own. 😊
@sambas8736
Жыл бұрын
May be Microwaving it is the the problem , Because it contains flour .
@nineteenfortyeight6762
3 ай бұрын
💯 good lord, microwaved a roue basically
@laurawilkinson6913
Жыл бұрын
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.
@atefeh7869
Жыл бұрын
Well I'm a beginner and I have several questions. What happened in the video usually happens to my butter cream even when I just make it! It even doesn't mix with oil based coloring! Veg butter never works for me and a good ermine butter cream is a once in a lifetime "accident" for me. Idk what to do. I really like the taste and texture though...
@superpsyched5624
Жыл бұрын
@@atefeh7869I just use gel food color. It sounds like something is too warm. Do you let the milk and flour mixture cool completely before adding to the whipped butter/sugar mix? Do you cook that long enough to get to a thick pudding consistency? I've even placed it in the fridge for a bit. Is your room temp warm? I've never used vegetable butter so don't know about that.
@yamzyyamzy3646
10 ай бұрын
@@atefeh7869 i use veg butter and it works. the trick your pudding needs to be completely cool and room temperature too matters. i live in Gambia is super hot most of time. when i feel like the hot i put it in the fridge for while and continue. i like ermine because stable for hot climate.
@eko1966
5 ай бұрын
Are you ever able to get a smooth coating on a cake with ermine ?
@megsmueller7351
4 ай бұрын
Please share your recipe. Thank you!
@ericmgarrison
Жыл бұрын
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!
@damned_1
Жыл бұрын
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!!! 🥰🙏🏽
@tiggamac
Жыл бұрын
Yay! Exactly what I was hoping for! I enjoy sharing things like this coz it opens up a conversation for us all to learn ❤❤❤
@NoThankUBeQuiet
Жыл бұрын
I think you just need a patience hat. Why would you ever microwave frosting.
@grahamh.4230
Жыл бұрын
As a non baker the frosting at the end looks totally fine to me lol
@ambergordon3801
Жыл бұрын
Never had it before. America makes buttercream too sweet. 😢
@allih8021
Жыл бұрын
I've never made Ermine BC but Tigga's original video made me REALLY interested in making it! So glad I waited for this video because now I know exactly how to handle it if I have extra. Thanks internet friends!
@nfcapps
Жыл бұрын
Just don't microwave it. Just whip it out of the fridge.
@tiggamac
Жыл бұрын
It was very firm. Like my mixer wouldn’t have enjoyed that
@nfcapps
Жыл бұрын
@@tiggamac make sense. Even if you let it sit to get to room temp is it still hard?
@BeeCJ
Жыл бұрын
I use it as a vanilla filling for my chocolate cakes. It’s fluffy and not to sweet for my dense chocolate fudge cake.
@Mariah.S.Robles
9 ай бұрын
yes! I love it as a filling too! Especially with chocolate. It's what I use for whoopie pie filling.
@StikerTwiker
Жыл бұрын
no one’s saying this so i will. you thought. don’t lie. i know you did, because i did too.
@jesseperkins9669
Жыл бұрын
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
@berkleypearl2363
Жыл бұрын
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
@adibawahid3540
Жыл бұрын
Will you please tell me how do you make cream with butter 😢😢
@rehmasiddique5084
5 ай бұрын
I love ermine. I add whatever else i want to in it. Like strawberry compote or coco powder or whatever. Its AMAZING.
@letmeexplain1816
Ай бұрын
🍋 Lemon too ?
@jacquelinemisner9794
Жыл бұрын
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.
@xshynessx1
Жыл бұрын
Try using a hand blender to emulsify it then whip it.
@katharinecart8026
Жыл бұрын
I love ermine icing, but because it has flour it can curdle pretty badly. If your milk mixture isn't cooled completely before you add it to your whipped butter or if you over cook your flour then it will curdle. My guess is the microwave is the problem, because I've never had an issue with ermine so long as I make it properly, but I've never tried to microwave it before either. My advice would be to take it from your fridge or freezer the day before and let it thaw out that way (just make sure it's not sitting next to anything hot lol).
@tiggamac
Жыл бұрын
Yeah I most people saying let come to room temp then whip! Im impatient tho! 😅😅
@CK8smallville
Жыл бұрын
Oh so that is why my ermine is never smooth! Thanks! Another video said ermine will never be smooth due to flour so I gave up trying. I will try again!
@katharinecart8026
Жыл бұрын
@@tiggamac thank you for the response! You could also use your mixer to heat it up if you're that impatient. The whipping will warm it up while you do it, won't be as quick as the microwave but it's quicker than an all-day-sit-out.
@katharinecart8026
Жыл бұрын
@@CK8smallville ermine is very smooth and delicious, but yes you do need to make sure your milk mixture is chilled first. I prefer to use it because of the sugar content and taste, but I understand using regular buttercream just for ease of access
@CK8smallville
Жыл бұрын
@@katharinecart8026 i don’t like American buttercream because its too sweet. The European are too difficult. My ermine is smooth (as in mouth feel), but it has small air bubble pockets. Is that due to under or over cooking? I cover in glad wrap and fridge overnight. Then I mix it before adding to butter. I use paddle attachment (not whisk) to avoid the bubbles.
@christinemoore7704
Жыл бұрын
I’ve never heard of ermine butter cream what is it?
@RobbertNyhan
Жыл бұрын
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.
@justcallmeness
Жыл бұрын
Yeah it's the microwave.
@SmoothFlavour16
Жыл бұрын
Oh wow. 2nd, first time ever! Love your vids. I'm an Aussie born, but your accent baffles me fr. I'm the same age also. Lol
@tiggamac
Жыл бұрын
Haha Aussie born where abouts? Different places in Aus can sound different! 🥰
@SmoothFlavour16
Жыл бұрын
@@tiggamac Qld, Brisbane! You have the accent I hear on tv!
@SmoothFlavour16
Жыл бұрын
@@tiggamac also you replied to me. I'm so excited and giddy right now. 😭🤣🥰
@tiggamac
Жыл бұрын
@@SmoothFlavour16 ah yep I’m Victorian and definitely a difference! 🥰
@heatherm2140
Жыл бұрын
@@tiggamac I adore your accent! 😁
@DoctorsCookbook
26 күн бұрын
Ermine is my fave, it doesn’t split when allowed to thaw in the fridge. Microwaving might be the problem.
@figgynewton3138
Жыл бұрын
Yeah microwaving it cooks the ingredients causing it to curdle. Room temperature warm up 4 sure 😊
@littleblackcar
3 ай бұрын
Don’t microwave it. Just take it out earlier and let it come up to room temperature. This hardly seems like a “red flag” problem.
@PippiOnePointOh
Жыл бұрын
Me, a non-baker: “Wow, that frosting looks great!” Her: “It curdled. It looks gross.” Me: “Yeah super gross.”
@Bella-nd1bz
Күн бұрын
Try using an immersion blender (stick blender) to combat the separation ! The friction from the blades might fix it !
@EnLightEnd1111
Жыл бұрын
I don't microwave any of my frosting... It if the fridge and straight into the mixer... The mixer whips it up no problems... Don't know if this will help
@dimyonani
4 ай бұрын
As Kerry O;Donnnell says, Ermine Frosting needs to come to room temp - doesn't take kindly to being microwaved - as you discovered.🤗 As this video was nine months ago I'm sure you've conquered it by now. xx
@thathobbitlife
Жыл бұрын
I thought Ermine was nasty on my birthday cupcakes
@MadamMaimunahMuhammad
Жыл бұрын
because the ingredient has flour. and flour cooks in high heat, i think... 😅
@richusdominique8566
2 ай бұрын
Maybe you didn't microwave it enough? I've microwaved ermine in the past and it rewhipped fine. Occasionally I've gotten grainy looking icing like that where I've tried to whip the icing when it was too cold.
@nadinepierre-louis9934
27 күн бұрын
king arthur baking says to whip it on second day. microwave probably broke it. like cheese sauce isnt good microwaved
@blueberrymuffin8241
2 ай бұрын
I have a question for anyone who has made ermine frosting… Maybe I messed up when I made it because it kinda just tasted like butter. Is this what I should expect or should I try again?
@laurarazvan33
Жыл бұрын
Don't microwaved!It's about temperature and flour cream and butter.
@aarti6330
5 ай бұрын
Hello, my ermine buttercream always ends up splitting 😢😢😢, I have tried making it multiple times.. as I am adding the roux, it looks nice and smooth but by the end of whipping time it turns grainy, and hs tooo many air bubbles.. if anyone has any suggestions, please feel free to comment. I have tried using the paddle attachment on the lowest speed, mixing for almost 20 minutes but it still goes back to looking grainy. I love decorating cakes but can never achieve the smooth finish
@Lily-Laura-Jane
20 күн бұрын
I've had this issue with microwaving it, the inconsistent heat really splits it, I've had success putting the bowl of icing into a bigger bowl of hot water, but not boiling or the butter will separate, basically heating it up fast doesn't really work.
@formulacc
Жыл бұрын
Heat seems to curdle milk, so i would say don’t microwave it, rather leave it out until room temp then whip it up.
@cheriamore6130
28 күн бұрын
I would suggest either more flour and/or cook your flour and sugar mixture a little longer than you did. I cook mine until the sugar becomes glossy and almost caramelized to create more structure within the sugar molecules ( think soft taffy). You could also add a bit of corn syrup and build those molecules faster.
@HayleyPhoebe
Жыл бұрын
I’d say it because u put in the microwave - let it soften up by room temp. Not a professional just had a baking hyperfixation last year
@JoTheBlackWolf
10 күн бұрын
So what I do to fix curdled ermine frosting, I take a little bit of it, microwave it for just 5 seconds on low heat, it needs to be just melted, not hot or bubbling. Then I put that back into the curdle ermine frosting whip in and then it's good to go.
@awkwardgodess1
Жыл бұрын
Maybe let it soften room temp instead of microwave? That might work. Or maybe less time in the microwave.
@jenthedford9620
Жыл бұрын
You can't microwave it. Let it come to room temp on its own. I only use ermine! Try making it with half butter and half cream cheese!
@mrsshaunapaul
Жыл бұрын
Microwaving is the red flag! It’s such a temperamental mixture and microwaves cause the water molecules to vibrate, which produces heat that cooks the food. When the water is in a food and special steps are taken to ensure the water content of butter does not separate, heating up just the water and causing those little vibrations is likely the perfect recipe for separating or breaking any sauce with fat and water in it!
@Ryleyeogwrsbw3
Жыл бұрын
I love how you start every video with okey-dokey makes my day❤
@emilyr298
Жыл бұрын
U dont microwave it thays what messed it up it wont blend back together after
@Ana-ls8rh
10 ай бұрын
Don’t microwave! That’s the problem.
@halolighta
Жыл бұрын
Maybe don't microwave it and thaw it like your supposed to do with most icings with those ingredients
@kayleedefrank318
Жыл бұрын
As a baking student that makes ermine you don't microwave it. Just beat it till it becomes smooth again.
@VikkiRococo
Жыл бұрын
maybe just taking it out a lil before you need it instead of microwaving it could work? idk at all so i’m just spitballing here lol
@fairwhitewave
Ай бұрын
When I do it I don't microwave it. I just leave it out to soften then whip it in my stand mixer. 😊
@rosekopelowitz5069
7 ай бұрын
What if you assembled the cake the day before and kept it in the fridge? how would the frosting do in that case?
@NicoleWoebse
Жыл бұрын
You can't microwave ermine buttercream, you see the butter is added AFTER everything else is boiled and cooled first, this kinda lets the fat and oil in the butter to stay together and do there own thing but when you microwave it it causes them to separate and it just messes with the ermine on a molicler level. It is the bitchest of buttercream sometimes
@br3669
Жыл бұрын
Every time I tried to make it ahead of time it didn't work. I now make the pudding ahead of time but whip in the butter only before using it
@Andrea-he5io
Жыл бұрын
Paging @surgarologie we need you!! (:
@lordtette
Жыл бұрын
It seems to be microwaving was the problem.
@debrataylor830
Жыл бұрын
Why are you putting it in the microwave? I am pretty sure that's the problem.
@cynthiasmith5425
3 ай бұрын
I tried making it and coloring it for a Barbie cake and it didn't color well and got too soft with most of the colors. I've never seen anyone on a video coloring ermine frosting and using it colored. Is it only good as white frosting?
@MultiFandomStayTiny
Жыл бұрын
I don’t really like it because its nard to re soften in the microwave, you just gotta wait to room temp
@hawkmartin537
Жыл бұрын
What is your recipe for your buttercream? Mine never turns out good.
@SecretSquirrelFun
Жыл бұрын
A few thoughts from an unqualified individual 🤣 - The microwave could be raising the ingredients temperatures at different rates, causing them to split. Maybe, as you stir the curdled mixture, you could hold it over a gentle heat from a double boiler. Then once it appears smooth, remove it from the heat and keep stirring as it cools back down to room temperature again. Aaaaanyway As I mentioned, I don’t really know what I’m talking about so maybe just ignore me 😂❤ Love ya’ work. 🙂🐿🌈❤️ P.s it might also be caused by the fats used - by that i mean butter vs margarine (or whatever) just a thought.
@pokeparkwiipikachusadventure
Жыл бұрын
the first time i made ermine, it didnt come together At All and it was really really gross. the second time i made it it came together perfectly and continued to work well over the course of the 3 days that i used it, so maybe it just depends on the batch
@canclimer6053
Жыл бұрын
I make butter cream icing, do not microwave it, let it sit out, I dont make my with milk either.
@jtamsmom5
7 күн бұрын
It doesn't microwave. I let it come to room temp and just rewhip
@jessicafleming9605
Жыл бұрын
I think you need a different recipe. It's always been fine for me.
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