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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, ermine buttercream (flour buttercream). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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

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). Ermine Frosting is an easy and delicious buttercream made with flour, sugar, milk, and butter.

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

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

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. 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!

Instructions 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 ☺️

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. They are all buttercreams, of course! With seemingly so many countries represented, and quite possibly there are even more, there could The other day while searching the net for new and interesting cake recipes, I came across a recipe entitled "Ermine Buttercream". Ermine frosting made from boiled milk, flour, sugar and vanilla whipped into butter.

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