Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ermine buttercream (flour buttercream). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. 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 on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Ermine buttercream (flour buttercream) is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have ermine buttercream (flour buttercream) using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ermine buttercream (flour buttercream):
- Prepare 5 tablespoons flour
- Get 1 cup milk
- Take 1 cup granulated sugar
- Make ready 1 teaspoon vanilla
- Get 1 cup unsalted butter
- Take Pinch salt
This flour buttercream, or boiled icing or ermine frosting - whatever you want to call it- it is the traditional buttercream served with red velvet cake! The first time I ever had ermine buttercream (or flour buttercream) was at Magnolia Bakery in NYC. Now I didn't know it at the time that I was. This cooked flour flour buttercream (Ermine frosting) recipe is from a very old FAMILY cook book.
Steps to make Ermine buttercream (flour buttercream):
- 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.
- 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.
- Beat butter, salt and vanilla using a hand mixer until fluffy and light.
- Cool the roux.
- Add one tablespoon of roux into butter, beat for a few seconds until incorporated, add another tablespoon & repeat until done.
- You can add food colour.
- I find that the thicker my roux is the more stable NY buttercream is (might be wrong though, I'm still experimenting.)
- Use as you would any buttercream frosting ☺️
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. 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.
So that’s going to wrap this up for this special food ermine buttercream (flour buttercream) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
