Pandan and Miso Ermine Frosting, a Not-Too-Sweet Recipe By Kat Lieu

---

Hi friends! Here’s a not-too-sweet ermine frosting (or ermine icing) that’s vibrantly green thanks to pandan extract. The addition of miso also balances the flavor. This buttercream holds its shape and is smooth and silky, easily pipeable. It’s as if Swiss meringue buttercream and whipped cream had a baby, this fluffy and delicious frosting.

Be sure to cook the roux until it has thickened to a pudding consistency.

This frosting is addictive to me. It’s creamy, buttery, not-too-sweet, and just melts in your mouth. Have fun piping it onto your cupcakes or using it to frost your cakes! Or heck, use it as toothpaste! Life’s too short, have some fun!

Note: To make a matcha or black sesame version of this buttercream, omit the extract and mix in about 1 tablespoon or more of sifted black sesame or matcha powder. You could also try making a cream cheese frosting using black sesame, matcha, pandan, or ube!!

Happy baking, friends! -Kat

---

108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

---

Print

With ImageWithout Image

Pandan and Miso Ermine Frosting, a not-too-sweet recipe by Kat Lieu

Yield Frosting for about 12 cupcakes ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author Kat Lieu

Prep time

10 Min

Total time

10 Min

Cook modePrevent screen from turning off

Ingredients US Metric

For the frosting

• 5 tablespoons plus 1 teaspoon all-purpose flour, sifted
• 1 teaspoon red or white miso (or a big pinch of kosher salt)
• 1/2 cup granulated sugar
• 1 cup milk
• 1/4 cup confectioners' sugar, sifted
• 1 cup butter, cubed and slightly softened
• 1 teaspoon colored pandan extract

Instructions

To make the frosting

1. In a heavy saucepan, whisk together the flour, miso (or salt) granulated sugar, and milk. Cook over medium-low to medium heat while continuously stirring the mixture (to avoid clumping). We're making a roux here, and you want it to become smooth, thick, and slightly translucent before removing it from heat. It should be thick and sticky enough to coat the back of a spoon.
2. Allow it to cool for at least 20 minutes, covering it with plastic wrap that directly touches it. This prevents a film from forming on the top as the roux cools.
3. In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and 1/4 cup confectioners' sugar until pale and fluffy, a few minutes. Add the cooled roux, about 1 tablespoon at a time, and mix at medium-low speed. Scrape down the sides of the box as needed. Once fluffy, turn off the mixer, add the pandan extract, and mix again until thoroughly green.
4. Beat until all the roux has been thoroughly incorporated.
5. Transfer to a piping bag fitted with your desired piping tip. Have fun decorating

Notes

Instead of pandan extract, use ube extract for a purple frosting, or skip both and just use vanilla extract.

To make this a vegan frosting, try using vegan butter and plant-based milk. If you do try this, let me know how it turns out because I have not tested a vegan version of this yet.

Recommended Products:

Modern Asian Baking at Home

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

All rights reserved for the respective recipe author and modernasianbaking.com

Did you make this recipe?

Tag @subtleasian.baking on instagram and hashtag it #subtleasianbakes

Created using The Recipes Generator

---

About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.