First, the taste??? Had to reduce the butter one time because the pudding was reduced to half fro all the “tasting”. Once it starts to bubble, just let it cook for another two minutes or until it thickens into a pudding consistency. Send the photo via email and I will attach it here. The frosting is thickened with a flour and milk mixture, which makes it less sweet than a typical powdered sugar frosting. Thank you! Thanks Bebs for your fast response. It is so good, I could eat it without anything else . But the usual mousse cake I make is probably not the best one in a hot weathered country like the Philippines. I was happy to have an excuse to make it again. No powdered sugar needed. I’m not sure what I did wrong. The first variation is with cocoa powder added at the end, while with the second, it was added in the beginning to make chocolate pudding. I tried this recipe for ermine icing and it is fabulous! Oops, didn’t let the pudding mixture cool enough and it melted the butter definitely take your time before mixing them if you think the pudding is too hot! Thanks for the great review! Hi Sheanne, it also involves butter so if exposed in a warm surrounding, it would also melt. I find it’s very light and fluffy, not sure if it will hold its shape? I have a question though.. If you're not keen on the grit of powdered-sugar frostings or the texture of a whipped ganache, this eggless chocolate frosting may … i just wanted to say thank you for the recipe! Post whatever you want, just keep it seriously about eats, seriously. To me, it is easily the best cupcake frosting. This was the best frosting I have ever had! (In the photo above, the cake is actually holding the fork in place on it’s own.) It is a bit denser and darker than the (cupcake frosting) second variation. hey there. But for my cake, I added cocoa powder to make chocolate frosting. Hi Courtney, yes really love using this frosting because it has a smoother texture and is lesser sweet. No powdered sugar needed. So helpful. Because this frosting's based on dairy, it has an especially creamy texture and flavor, one that mellows the intensity of Dutch cocoa into something wonderfully mild (think hot cocoa or chocolate milk). Although it involves a bit more work but definitely easier than Swiss Meringue Frosting. i had absolutely no icing sugar and didnt know what to do! She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. This is my absolute go-to recipe, and I’ve used this as a base for so many other flavors (peanut butter, chai, cream cheese). super liked this one! Hi! The result will be about five cups of a deliciously thick and creamy milk chocolate frosting that's spreadably smooth, with a sweetness that's balanced by its rich chocolate flavor. Thank you for posting your great recipe. It is light and fluffy and smoother than the classic American Buttercream Frosting. Then remove from heat, add vanilla extract and continue whisking for another minute. Beat it with an electric mixer so it can return to its original texture after refrigerating. Hi Bless, thanks for the great review. Either way, I then transfer the cool pudding to the bowl of a stand mixer fitted with a paddle attachment, along with some butter softened to the same temperature, and beat them together until creamy and light. Try this Chocolate Buttercream Frosting. After you have added all the milk pudding to the creamed butter, sift the cocoa powder and beat the mixture for another 2-3 minutes. Do you have to use an electric mixer for this recipe, or could you whip the butter by hand? Thank you for posting it. Pair it with classic devil's food cake, chocolate skillet cake, or even Texas sheet cake, if you can bear to part with the traditional glaze. It’s really fluffy mike a chocolate mousse but richer. x. Hi, thanks for sharing your recipes. Not too sweet, just chocolaty enough, not too greasy like french and american buttercream can be. Hi Christie, glad you found our recipe and that you liked it. I think it should work with other flavors as well. I can’t wait to try this – I have made a few batches of cinnamon ermine buttercream for my red velvet cake. Transfer pudding into a shallow bowl and immediately cover with a plastic wrap, press down the plastic wrap until it touches the surface of the pudding. I gave this recipe a shot, and while it is obviously more labor intensive than American buttercream (honestly, it would have been faster to just go to the closest store and buy some PS), it worked. It is easily the best buttercream frosting I’ve tried. It would NOT boil or anything even though I had it on the right temperature, nor would it thicken. As many people comment in here, this recipie is amazing. Great to hear that it is a hit, Toni! Some comments may be held for manual review. I have a cake recipe that yields 2, 8 inch cakes(about an inch or two in height each i guess) that is stacked and filled together to be one cake. What sets this mousse-like frosting apart is that it's eggless, making it a friendlier style for folks with allergies, as well as anyone not armed with the sheer volume of eggs required for a Swiss or French buttercream. Happy that you like it!