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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, ermine buttercream (flour buttercream). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Ermine buttercream (flour buttercream) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Ermine buttercream (flour buttercream) is something that I have loved my entire life.

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.

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

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

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. 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.

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 ☺️

Learn the secrets behind perfect buttercream with our video masterclass! Start with deliciously fluffy basic buttercream, then master the art of Ermine. Ermine Buttercream Frosting doesn't taste of flour and it has the advantage of being a lot less sweet than some buttercreams. It also doesn't use egg My Mom made Ermine Buttercream Frosting for our favorite cake (see My Mothers Chocolate Cake) and she often told me how she & her friend, Bev. 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 is going to wrap it up for this special food ermine buttercream (flour buttercream) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!