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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, ermine buttercream (flour buttercream). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Ermine buttercream (flour buttercream) is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Ermine buttercream (flour buttercream) is something that I’ve 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). Ermine Frosting is an easy and delicious buttercream made with flour, sugar, milk, and butter.

To begin with this particular 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 it.

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The ingredients needed to make Ermine buttercream (flour buttercream):
  1. Take 5 tablespoons flour
  2. Take 1 cup milk
  3. Prepare 1 cup granulated sugar
  4. Prepare 1 teaspoon vanilla
  5. Take 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 is going to wrap it up with this special food ermine buttercream (flour buttercream) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!