Low-FODMAP Opera Cream Frosting aka Low-FODMAP Ermine Frosting Recipe; Gluten-free, Vegan
November 10, 2017
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This heavenly low-FODMAP Opera Cream Frosting also goes by the names of low-FODMAP Flour Buttercream, low-FODMAP Cooked Frosting, low-FODMAP Stovetop Frosting and low-FODMAP Ermine Frosting. Low-FODMAP Opera Cream/Ermine frosting has the texture of whipped cream, with a lightly sweet vanilla flavor. It is quite remarkable, and may just be my favorite low-FODMAP frosting recipe!
Apparently Ermine frosting was the original topping for Red Velvet Cupcakes, prior to the now-traditional cream cheese frosting. I have both a low-FODMAP cream cheese frosting recipe and this low-FODMAP Ermine Frosting recipe for you to select! You can use lactose-free milk (like Lactaid) and lactose-free butter ( I used Green Valley Organics, my newest best friend) or make it vegan with almond milk and vegan margarine. This low-FODMAP frosting is an off-white color (especially in the vegan version), and pipes similar to whipped cream.
In Cincinnati, where I live, an Opera Cream Torte is a bakery specialty. So I am so glad to have a low-FODMAP Opera Cream frosting for my low-FODMAP treats!
Enjoy this on a low-FODMAP shmoo/ pecan angel food torte, low-FODMAP red velvet cupcakes/cake, low-FODMAP carrot cake, low-FODMAP pumpkin bar or just lick it from the spatula!
Also, see this link for a brown sugar version of this recipe- gives it a slight hint of delicious caramel flavor! (low-FODMAP Brown Sugar Opera Cream Frosting)
Or browse my blog for over 300 more free low-FODMAP recipes!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Opera Cream/ Low-FODMAP Flour Buttercream/Low-FODMAP Ermine Frosting /Low-FODMAP Cooked or Stovetop frosting; Gluten-free, Vegan
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Prep time: 20 minutes, plus cooling
Serves: Enough frosting for a double layer cake or 24 cupcakes
Ingredients
- 2 cups granulated sugar
- 1/2 cup plus 2 tablespoons (or 10 tablespoons) low-FODMAP gluten-free flour or potato starch
- 2 cups low-FODMAP milk (such as almond for vegan version, or lactose-free)
- 2 cups dairy-free margarine (for vegan version) or lactose-free butter (I have tried both, and they are both great)
- 2-3 tsp vanilla
Directions
- Mix together flour, sugar and milk in small pan
- Note: I have tried this recipe with adding the sugar to the butter mixture instead of the cooked milk. I found the sugar did not dissolve completely. I prefer this version for a lighter, smoother texture
- Cook on stove, medium low heat, stirring constantly
- When thick, remove from heat and ensure it doesn’t burn (should coat back of wooden spoon)
- Let mixture cool to room temp, cover with saran connecting to the surface to reduce the skin forming on top
- Meanwhile, cream butter in mixer well until fluffy about 5-7 min
- When milk mixture is cool, slowly add it to the creamed butter mixture until right consistency
- Add vanilla and beat again
- Pipes well, or store in refrigerator for 2-3 days
- I love this on berries too!
- The perfect topping for any cake- low-FODMAP Opera Cream/Ermine Frosting…
- Try it on my low-FODMAP Pecan Angel Food Cake!
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