Ermine buttercream (flour buttercream)
Ermine buttercream (flour buttercream)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, ermine buttercream (flour buttercream). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

I just so happen to call it flour buttercream here on the blog, because the flour in the buttercream is really what sets this type of buttercream apart, in my opinion. But this stuff is also known as ermine buttercream (or ermine frosting) or cooked milk buttercream (or, again, cooked milk frosting). Making flour buttercream is very simple.

Ermine buttercream (flour buttercream) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Ermine buttercream (flour buttercream) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook ermine buttercream (flour buttercream) using 6 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Ermine buttercream (flour buttercream):
  1. Get 5 tablespoons flour
  2. Prepare 1 cup milk
  3. Get 1 cup granulated sugar
  4. Prepare 1 teaspoon vanilla
  5. Get 1 cup unsalted butter
  6. Get Pinch salt

Now I didn't know it at the time that I was. Ermine frosting made from boiled milk, flour, sugar and vanilla whipped into butter. It's light, fluffy Ermine Frosting Instructions. Whisk together your flour and sugar in a medium saucepan over Incorporating slowly insures a smooth buttercream.

Steps to make Ermine buttercream (flour buttercream):
  1. The traditional (I think) way of doing this is making a roux (boiling milk & flour until thick) then pouring over whipped butter and sugar. But for a smoother, zero grains guaranteed buttercream, you cook flour, sugar and milk, beat your butter until fluffy, then add the cooled roux a tablespoon at a time into the butter & beat. Any version would work just fine.
  2. Pour milk, flour and sugar into a saucepan over low heat. Stir continuously to avoid clumping until a very thick consistency is attained. If you still have clumps you should strain the roux before using.
  3. Beat butter, salt and vanilla using a hand mixer until fluffy and light.
  4. Cool the roux.
  5. Add one tablespoon of roux into butter, beat for a few seconds until incorporated, add another tablespoon & repeat until done.
  6. You can add food colour.
  7. I find that the thicker my roux is the more stable NY buttercream is (might be wrong though, I'm still experimenting.)
  8. Use as you would any buttercream frosting ☺️

Add in your vanilla and salt until everything is. This cooked flour flour buttercream (Ermine frosting) recipe is from a very old FAMILY cook book. I have used it on my chocolate cake , moist red velvet cake and even my mango cherry cake and it always tastes amazing. This frosting is soft, creamy, FLUFFY and tastes very light and airy. Flour Buttercream is perhaps the most apt description, since to make this recipe you use flour to develop a thick pudding that gets added to whipped butter.

So that’s going to wrap this up with this special food ermine buttercream (flour buttercream) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!