Vegan Chocolate Ermine Frosting on Guinness Cake
Move over basic buttercream! This vegan chocolate ermine frosting is so fluffy, you’ll want to die! It holds beautifully and pipes like a dream. Spread it on vegan chocolate Guinness cake as shown or your favorite cake recipe.
I’ve had this vegan chocolate Guinness cake recipe tucked up my sleeve since St. Patrick’s Day. It just needed the perfect vegan frosting to go with it. I’m delighted to report that this vegan chocolate ermine frosting is hands down the BEST frosting I’ve ever worked with! I know you’re going to love it too!
🧁 What is Ermine Frosting?
Ermine frosting gets its name from the luxurious softness of ermine fur (think British coronation robe). It is a light, fluffy cooked frosting made by first cooking flour, sugar, and milk into a thick pudding-like base. Once completely cool, it’s whipped with butter into a smooth, creamy miracle.
Unlike traditional American buttercream, which is made by beating butter with powdered sugar, ermine frosting:
Uses granulated sugar instead of powdered sugar.
Has a less sweet flavor.
Is light and fluffy-not dense.
Spreads easily and pipes well.
❤️ Why This Vegan Chocolate Ermine Frosting Works
Happily, ermine frosting works perfectly with vegan milk and butter. Cocoa powder is incorporated after whipping the cooked flour mixture with vegan butter, giving it a rich chocolate flavor while maintaining its signature airy texture.
🔖 Ingredients You’ll Need for Vegan Chocolate Ermine Frosting
You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post.
All-purpose flour- which thickens the cooked milk mixture reliably without making it gummy or overly stiff.
Granulated sugar- Use organic cane sugar to keep it vegan-friendly.
Vegan milk- Choose from soy milk, almond milk, or oat milk.
Vegan butter- My favorite brand is Country Crock Plant Butter.
Cocoa powder-Dutch cocoa or natural cocoa both work great!
Vanilla extract- for depth of flavor.
🥣 How to Make Vegan Chocolate Ermine Frosting (with photos)
When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.
1. In a small saucepan over medium heat, whisk together the flour, sugar, and salt. Cook for 2-3 minutes, continuing to whisk, until the flour just begins to smell toasty and takes on a faint golden hue.
2. Slowly pour in the vegan milk, whisking continuously to avoid any lumps from forming. Bring to a gentle boil; It will thicken quickly at this point. Once the whisk leaves a trail (about 1-2 minutes), remove the pan from the heat. The mixture may darken in color, and that’s okay.
3. Transfer the hot flour mixture to a small heat-proof bowl. Lay a piece of parchment paper directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature. After the flour mixture is cool, remove the parchment paper and scrape any mixture clinging to the paper back into the bowl.
4. Add the vegan butter to a medium mixing bowl. Using a hand mixer at medium-high speed, mix the butter until light and fluffy, about 1 minute. Stop and scrape down the sides of the bowl.
5. Turn the speed down to medium and add the flour mixture, one large spoonful at a time, until fully incorporated. Stop and scrape the sides of the bowl again.
6. Add the cocoa powder and vanilla. Mix slowly to start. As the cocoa powder becomes incorporated into the frosting, turn the speed up to medium and whip until light and fluffy, about 30 more seconds.
7. This vegan frosting is ready to use right away on a cooled cake. Or store in an airtight container in the fridge for up to 5 days. Bring it up to room temperature and then use a hand mixer to whip until fluffy. For longer storage, freeze in a freezer-safe bag for up to 3 months. When ready to use, thaw overnight in the fridge, and then follow the tip above.
🍰 How to Make a Guinness Cake
To make a vegan chocolate Guinness cake, start with my Vegan Chocolate Bundt Cakes recipe, then follow the 3 modifications below.
Use reduced Guinness instead of cold water- Pour an 11.2 fluid ounce bottle of Guinness into a small uncovered pot. Bring to a simmer over medium high heat. Then reduce the heat in order to maintain a gentle simmer. Check the quantity of liquid after 5-7 minutes by pouring the reduction into a liquid measuring cup. You need one cup of liquid. If you have more than one cup, pour it back into the pot and continue to reduce. If you have less than one cup, don’t worry, add enough cold water to make one cup. Set aside to cool to room temperature.
Bake in a loaf pan- This recipe is the perfect amount for a 4½ x 8 ½ inch loaf pan. To prep your pan, brush the bottom and sides with oil. Then line the pan with a piece of parchment paper, leaving an overhang on the two long sides for easy removal.
Bake at 350° F for 45 minutes. Test for doneness by inserting a butter knife into the center of the cake. If the knife comes out clean, it’s done!
Reduce one 11.2 fluid ounce bottle of Guinness until you have 1 cup.
❄️ Storage Instructions
This vegan chocolate ermine frosting is ready to use right away on a cooled cake.
You can store it in an airtight container in the fridge for up to 5 days. Bring it up to room temperature and then use a hand mixer to whip until fluffy.
For longer storage, freeze in a freezer-safe bag for up to 3 months. When ready to use, thaw overnight in the fridge, and then follow the tip above.
⭐️ Tips for Perfect Texture
Why is my frosting grainy?
Be sure to cool your cooked flour mixture to room temperature. If you speed this process up by putting it in the fridge and using it cold, your frosting will become grainy when whipped with vegan butter.
If you need to cool your cooked flour mixture in the fridge, bring it back up to room temperature before whipping it with vegan butter.
Use cold vegan butter straight from the fridge. There is no need to soften it like dairy-based butter.
🫐 Flavor Variations
For vegan vanilla ermine frosting, omit the cocoa powder.
Or add 1 tablespoon of flavored aged balsamic vinegar in place of the cocoa powder and vanilla. It is incredibly flavorful and a fun way to create a seasonal frosting. Try raspberry balsamic for summer and fig balsamic for fall.
🎂 More Vegan Cake Recipes
1️⃣ Spread ermine frosting between these soft graham crackers for a stuffed cookie treat!
2️⃣ Double the frosting recipe and make a vegan chocolate layer cake so that everyone will love you.
3️⃣ Spread a double recipe of vegan vanilla ermine frosting on this fun green nettle cake.
4️⃣ Elevate vegan chocolate zucchini bread.
5️⃣ Frost a cooled vegan mug cake.
Once you try ermine frosting, in all its fluffy glory, you’ll never look back! It holds up so well and is so versatile; it’s all I ever use now.
❤️ See you next time with a colorful tomato crudo recipe!
X,o,
Leave a Comment & Rating
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Vegan Chocolate Ermine Frosting on Guinness Cake
Move over basic buttercream! This vegan chocolate ermine frosting is so fluffy, you’ll want to die! It holds beautifully and pipes like a dream. Spread it on vegan chocolate Guinness cake as shown or your favorite cake recipe.
Ingredients
Instructions
- In a small saucepan over medium heat, whisk together the flour, sugar, and salt. Cook for 2-3 minutes, continuing to whisk, until the flour just begins to smell toasty and takes on a faint golden hue.
- Slowly pour in the vegan milk, whisking continuously to avoid any lumps from forming. Bring to a gentle boil; It will thicken quickly at this point. Once the whisk leaves a trail (about 1-2 minutes), remove the pan from the heat. The mixture may darken in color, and that’s okay.
- Transfer the hot flour mixture to a small heat-proof bowl. Lay a piece of parchment paper directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature. After the flour mixture is cool, remove the parchment paper and scrape any mixture clinging to the paper back into the bowl.
- Add the vegan butter to a medium mixing bowl. Using a hand mixer at medium-high speed, mix the butter until light and fluffy, about 1 minute. Stop and scrape down the sides of the bowl.
- Turn the speed down to medium and add the flour mixture, one large spoonful at a time, until fully incorporated. Stop and scrape the sides of the bowl again.
- Add the cocoa powder and vanilla. Mix slowly to start. As the cocoa powder becomes incorporated into the frosting, turn the speed up to medium and whip until light and fluffy, about 30 more seconds.
- This vegan frosting is ready to use right away on a cooled cake. Or store in an airtight container in the fridge for up to 5 days. Bring it up to room temperature and then use a hand mixer to whip until fluffy. For longer storage, freeze in a freezer-safe bag for up to 3 months. When ready to use, thaw overnight in the fridge, and then follow the tip above.
- Reduce the Guinness- Pour an 11.2 fluid ounce bottle of Guinness into a small uncovered pot. Bring to a simmer over medium-high heat. Then reduce the heat in order to maintain a gentle simmer. Check the quantity of liquid after 5-7 minutes by pouring the reduction into a liquid measuring cup. You need one cup of liquid. If you have more than one cup, pour it back into the pot and continue to reduce. If you have less than one cup, don’t worry; add enough cold water to make one cup. Set aside to cool to room temperature.
- Preheat your oven to 350° F / 180° C. Brush the bottom and sides of a 4½ x 8 ½ inch loaf pan with oil. Then line the pan with a piece of parchment paper, leaving an overhang on the two long sides for easy removal.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl until well incorporated.
- Make a well in the center of the dry ingredients and pour the wet ingredients: reduced and cooled Guinness, canola oil, vinegar, and vanilla. Mix gently until just combined and smooth.
- Scrape the batter into your prepared loaf pan and smooth out the top. Bake at 350° F / 180° C for 45 minutes. Test for doneness by inserting a butter knife into the center of the cake. If the knife comes out clean, it’s done!
- Let the Guinness cake cool in the pan for 10 minutes. Run a knife or thin spatula around the short ends, then use the parchment paper overhang to lift the cake onto a wire rack to cool completely.
- Once cool, transfer the cake to a plate and frost the top with vegan chocolate ermine frosting. Enjoy!
Notes
❄️ Storage Instructions
This vegan chocolate ermine frosting is ready to use right away on a cooled cake.
You can store it in an airtight container in the fridge for up to 5 days. Bring it up to room temperature and then use a hand mixer to whip until fluffy.
For longer storage, freeze in a freezer-safe bag for up to 3 months. When ready to use, thaw overnight in the fridge, and then follow the tip above.
⭐️ Tips for Perfect Texture
Why is my frosting grainy?
- Be sure to cool your cooked flour mixture to room temperature. If you speed this process up by putting it in the fridge and using it cold, your frosting will become grainy when whipped with vegan butter.
- If you need to cool your cooked flour mixture in the fridge, bring it back up to room temperature before whipping it with vegan butter.
- Use cold vegan butter straight from the fridge. There is no need to soften it like dairy-based butter.
🫐 Flavor Variations
For vegan vanilla ermine frosting, omit the cocoa powder.
Or add 1 tablespoon of flavored aged balsamic vinegar in place of the cocoa powder and vanilla. It is incredibly flavorful and a fun way to create a seasonal frosting. Try raspberry balsamic for summer and fig balsamic for fall.
For step-by-step instructions with photos, scroll up to blog post!
Nutrition Facts
Calories
356Fat (grams)
13 gSat. Fat (grams)
3 gCarbs (grams)
58 gFiber (grams)
3 gNet carbs
54 gSugar (grams)
32 gProtein (grams)
4 gSodium (milligrams)
461 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
