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
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.
