Instant Ermine Buttercream: A No-Cook Version of Ermine
Instant Ermine Buttercream is one of my shortcut versions of my Classic Ermine Buttercream. Traditional Ermine frostings are made by cooking a sweetened flour paste, which is added to whipped butter. This instant version uses a paste made from Instant Clear Jel, which thickens liquids without heat in minutes. The final frosting is nearly identical to Classic Ermine Buttercream, making this version ideal for those who want Ermine’s glorious light texture and excellent stability with less work.
What is Instant Ermine Buttercream?
This recipe is a variation of my Vanilla Ermine Buttercream. This post will highlight the slightly different recipe when using Instant Clear Jel as a substitute for all-purpose wheat flour in an Ermine Buttercream recipe. By using Instant Clear Jel we can make Ermine without any cooking and in less than half the time.
To learn more about the science of Ermine Buttercream, whether it is the right frosting for you, or to check out the modifications you can make with this recipe, I highly recommend reading my Ermine Buttercream Complete Guide.
Let’s get into the specifics of this buttercream:
Below is a preparation of Vanilla Instant Ermine Buttercream. I’ve not added any colorants so that you can see its natural color.
What is the texture, taste, and stability of Instant Ermine Buttercream?
This frosting is nearly identical to my original version but has slightly lower sugar and fat content due to the formulation of the Instant Clear Jel-based sweetened flour paste. The final flavor and texture are still wonderful. It’s got this lighter texture from the high ratio of that flour paste and relatively low butter content as compared to other True Buttercreams. The flavor is still very light on the butter and the Instant Clear Jel imparts no additional starchy flavor. Its stability is identical when using wheat flour - great for piping and stacking cakes, but for smoothing you may need some extra passes with a scraper or knife to get it completely smooth and bubble free.
What ingredients do you need for Instant Ermine Buttercream?
1 | INSTANT CLEAR JEL
This fine white powder is a combination of wheat, potato, and tapioca starches. These are sometimes called “modified” starches; in this context, modified means that they have been altered from their natural state using physical or chemical processes. With Instant Clear Jel products, the starches are partially broken down so that they can thicken (or gelatinize) liquids more quickly and without any heat. To compare, thickening with conventional starches (such as all-purpose flour or cornstarch) requires heat to achieve the same full thickening effect.
Instant ClearJel is a super fine white powder. There are two types available: “Cook” and “No Cook” or “Instant” types. For this recipe, you'll need the "No Cook/Instant" version. I buy my Instant Clear Jel from Amazon, here. This is a highly versatile pantry essential for nerdy bakers. I use Instant Clear Jel to thicken my pie fillings, create that glaze on my fresh strawberry pies, and stabilize whipped cream for decorating cakes (tutorial on this coming soon!).
2 | WHITE GRANULATED SUGAR
White sugar is the source of sweetness for this buttercream. American white granulated sugar is the coarsest you’d want to go with this recipe. You can substitute more finely granulated sugars such as Baker’s, caster, or superfine sugar, or even powdered sugar. Since we’re not heating this recipe though, more coarse styles of sugar will not dissolve and create a final grainy frosting.
3 | WHOLE MILK
This is the liquid that contributes water to the flour paste. It allows the starch granules to swell and helps dissolve the added white sugar. Milk proteins add a bit of bulk and flavor. Ensure you add cold milk from the fridge, allowing the flour to distribute more evenly.
4 | UNSALTED BUTTER
Butter is the primary source of fat and therefore, stability for this buttercream. It is key to any of my emulsion-based frostings because it contains a key component inside the butter called an emulsifier. This ties together ingredients; in this case, it’s bringing together the sweetened flour paste and fat in the butter.
I always use unsalted butter in all my frostings because that allows you to customize the salty flavor at the end. Not all salted kinds of butter contain the same amount of salt, so the frosting may become too salty.
5 | VANILLA EXTRACT
Extracts are concentrated flavored liquids and are typically interchangeable. Vanilla is the standard flavoring.
6 | SALT
Salt is the flavoring agent for this frosting; adding salt balances the sweetness of the sugars and creates a more well-rounded frosting taste.
Step by step:
How to make Vanilla Instant Ermine Buttercream
STEP 1 | MAKE SWEETENED FLOUR PASTE.
WHY:
The secret to a super smooth texture on your Ermine buttercream is whisking. You’re going to thoroughly whisk during this step to ensure that the starches and sugars are evenly distributed. This reduces the risk of a clumpy paste and buttercream.
HOW:
In a bowl, add the Instant ClearJel and sugar (1a). Whisk until completely combined (1b). While whisking the entire time, add the cold milk (1c). Continue whisking vigorously until you see no traces of powder (1d). Using cold milk ensures we can disperse the sugar and flour before it starts to thicken; this prevents clumping of the final flour paste.
Sugar is highly hygroscopic, meaning it has a high affinity for surrounding water and is going to yank it towards itself. This makes it difficult for the Instant ClearJel to work and thicken initially, but is also a good thing as it prevents clumps from forming and promotes an even thickening action throughout the milk. As the mil warms and as you continue to whisk it will thicken up.
You can test the progress of your paste if you feel the paste by rubbing some in between your fingers; in the beginning of this process you will likely still feel some undissolved sugar granules and starch granules from the Instant ClearJel.
Allow the paste to sit for a few minutes, whisk again (1e) and feel the paste (1f). It should feel a very smooth paste and perhaps still a bit runny. If you pull your whisk up, some will drip off. If you also feel just the tiniest bit of sugar granules, that’s ok. By the time you’re done aerating the butter in the next step it will be entirely or 99% smooth and the sugar will dissolve in the water contained in the butter.
STEP 2 | AERATE THE BUTTER.
WHY:
The secret to a super smooth texture on your Ermine buttercream is whisking. You’re going to thoroughly whisk during this step to ensure that the starches and sugars are evenly distributed. This reduces the risk of a clumpy paste and buttercream.
HOW:
For proper aeration, ensure the butter temperature is around 60-70°F/15-21°C (2a). You don’t need a thermometer, but when the butter is at this temperature, you should be able to slide the whisk attachment into it with moderate pressure (2a, inset).
Add the butter to your mixing bowl and whisk on high speed for about 2 minutes, scraping down the sides at least once (2b,c). Aerated butter will still be thick and ball inside the whisk (2d).
STEP 3 | MIX IN THE SWEETENED FLOUR PASTE.
WHY:
The secret to a super smooth texture on your Ermine buttercream is whisking. You’re going to thoroughly whisk during this step to ensure that the starches and sugars are evenly distributed. This reduces the risk of a clumpy paste and buttercream.
HOW:
Ensure that your paste nice and thick. We don’t have to worry about temperature here as we do in conventional Ermine Buttercream because this one isn’t cooked and therefore doesn’t run the risk of melting the butter. All you have to do is ensure that the mixture is thick with very little to no sugar granules (3a) and can easily be picked up with a spatula (3b).
Mix the paste in 4 to 5 additions. Add the first amount, then whisk on high speed for a few seconds before adding the next (3c). It should incorporate very easily. Once all the flour paste has been added, add the pinch of salt and vanilla extract mix on high speed for an entire 2 minutes. The frosting will have huge air pockets (more than you may be used to seeing) and look a bit uneven (3d). It’s ok so long as you don’t see any patches of flour paste remaining.
STEP 4 | ADJUST THE FROSTING FOR TEXTURE.
WHY:
The secret to a super smooth texture on your Ermine buttercream is whisking. You’re going to thoroughly whisk during this step to ensure that the starches and sugars are evenly distributed. This reduces the risk of a clumpy paste and buttercream.
HOW:
The whisk introduces tons of air pockets, so switch to the paddle attachment to smooth things out. If you have the one with the silicone edge, that works fantastic for frostings, but a regular metal paddle works great too (4a). Mix on low speed for at least 2-3 minutes. The frosting will look smoother but may have a few air pockets; that’s ok (4b).
Because this frosting has a lower ratio of butterfat and uses a flour paste, it doesn’t get 100% smooth until you manually use a spatula or piping tip with it (see the cupcakes earlier in the post for examples). If you run a metal spatula continuously over the top of this buttercream, it will have a smooth surface (4 c,d).
Troubleshooting
Compared to most other buttercreams, this frosting may feel looser. It has a lower butter content than my other buttercreams, so it will feel less dense. Also, the water-based component of this emulsion is a paste or gel of sorts, so it may have that squishy texture if it’s not completely emulsified. So just keep mixing until you achieve a smooth consistency.
Even after this, if you find that your finished Ermine Buttercream is still very loose, wet, or curdled, then the emulsion is likely unbalanced. Sometimes, if the paste is too runny (and contains too much water or mismeasured ingredients, like sugar), the butterfat is not in high enough quantity to emulsify the paste into a smooth buttercream. In other words, you have to add a bit more butter.
Take softened butter, add one tablespoon (14g) at a time, and mix on high speed with the whisk attachment until the texture smooths out.
Storage Tips
Leftover buttercream stores well in the fridge or freezer. Additionally, this buttercream can be made ahead of time for larger cake projects.
For a detailed tutorial, check out my How to Store Buttercream Guide.
Video
Delve more into the science of this frosting with this video here:
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Vanilla Instant Ermine Buttercream
- 14 g (1 tablespoons + 2 teaspoons) Instant Clear Jel*
- 83 g (6 tablespoons + 2 teaspoons) white granulated sugar
- 92 g (¼ cup + 2 tablespoons) whole milk, cold from fridge
- 94 g (7 tablespoons) unsalted butter
- ½ teaspoon vanilla extract
- Small pinch of fine salt
For larger quantities or to pair with a cake recipe, go to my Cakeculator and choose “Vanilla Instant Ermine Buttercream”.
- 14 g (1 tablespoons + 2 teaspoons) Instant Clear Jel*
- 83 g (6 tablespoons + 2 teaspoons) white granulated sugar
- 92 g (¼ cup + 2 tablespoons) whole milk, cold from fridge
- 94 g (7 tablespoons) unsalted butter
- ½ teaspoon vanilla extract
- Small pinch of fine salt
For larger quantities or to pair with a cake recipe, go to my Cakeculator and choose “Vanilla Instant Ermine Buttercream”.
- 41 g (5 ½ tablespoons) Instant Clear Jel*
- 250 g (1 ¼ cups) white granulated sugar
- 275 g (1 ⅛ cups) whole milk, cold from fridge
- 283 g (1 ¼ cups) unsalted butter
- 1 ¼ teaspoons vanilla extract
- pinch of fine salt
For larger quantities or to pair with a cake recipe, go to my Cakeculator and choose “Vanilla Instant Ermine Buttercream”.
- Make sweetened flour paste: In a bowl, whisk together the Instant Clear Jel and sugar. Take the time whisk thoroughly as this ensures the Clear Jel has been evenly distributed within the sugar and will prevent a lumpy paste.
While vigorously whisking the entire time, pour the cold milk into the bowl. Continue whisking until the paste slightly thickens, which may take a couple minutes. By the end of this, If you feel with your fingers, the paste may have a few granules of undissolved sugar, which is fine. If you feel lots of sugar, keep whisking. Allow the mixture to sit for a few minutes while you prepare the butter.
- Aerate butter: Add the softened butter to the bowl of your stand mixer. Using the whisk attachment, beat the butter on high speed until it's paler in color and slightly more voluminous.
- Add sweetened flour paste: Check your paste; by now it should be thick enough to pick up with a spatula and you should feel very little to no sugar granules left in the paste.
Mix the paste in 4 to 5 additions. Add the first amount, then whisk on high speed for a few seconds before adding the next.
Once all the flour paste has been added, add the vanilla extract and pinch of salt and mix on high speed for an entire 2 minutes.
- Adjust buttercream for texture: The whisk introduces many air pockets, so switch to the paddle attachment for smoothing. Run the mixer on low speed for a few minutes until most of the air pockets are smoothed out.
Compared to most other buttercreams, this frosting may feel looser. Don't let that deter you; it will still pipe and frost a cake just fine. Remember that it has a lower butter content than my other buttercreams, so that it will feel less dense. Running a spatula over the top of the buttercream several times while smoothing onto cakes or through a piping tip will give you the smoothest result with this style of frosting.
Recipe Card - Adriana's Notes
*Instant Clear Jel is a fine white powder that combines wheat, potato, and tapioca starches and thickens liquids without heat. I buy my Instant Clear Jel from Amazon, here.
Recommended Sugar Lab Recipes + Experiments
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