Vegan Ermine Frosting

Yields: Enough for a 9-inch cake or 12 cupcakes
Prep time: 10 min
Cook time: 10–15 min

Ingredients

For the Flour Base:

• ½ cup all-purpose flour
• 1 cup unsweetened plant-based milk (soy, oat, or almond)
• ¼ cup granulated sugar

For the Frosting:

• ½ cup vegan butter, softened (or plant-based margarine)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Make the Flour Pudding Base:

1. In a small saucepan, whisk together flour, sugar, and plant milk until smooth.
2. Cook over medium heat, whisking constantly, until thickened (about 5–8 minutes).
3. Remove from heat and pour into a bowl. Cover with plastic wrap touching the surface to prevent a skin.
4. Let cool completely to room temperature (or refrigerate to speed up).

2. Prepare the Frosting:

1. In a mixing bowl, beat vegan butter until fluffy.
2. Gradually add the cooled flour pudding, beating on medium-high speed until smooth and creamy.
3. Add vanilla extract and a pinch of salt. Beat 1–2 more minutes.

3. Frost Your Cake:

• Use immediately on cakes or cupcakes.
• If too soft, chill 10–15 minutes before spreading.

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Tips & Variations

• Sweetness: Adjust sugar in the flour base to taste.
• Chocolate version: Mix 2–3 tbsp unsweetened cocoa powder into the flour base while cooking.
• Flavorings: Try almond extract, coffee, or citrus zest.
• Texture: For extra lightness, whip frosting an extra 2–3 minutes before spreading.