Ermine frosting (flour buttercream)
This recipe for airy ermine frosting is easy to make and gives a delicious result. A delicious vanilla buttercream that doesn't taste of butter and goes well with other flavors.
Servings: 20 portions
Ingredients
- 45 grams flour
- 240 ml milk
- 200 grams unsalted butter
- 200 grams icing sugar
- 1 teaspoon vanilla extract
Instructions
- Sift the flour into a saucepan with the milk and whisk the flour into the milk to make sure there are no lumps. Put the saucepan on the heat and bring to the boil gently, stirring all the time. When it comes to the boil, lower the heat.
- The mixture will now thicken, after about five minutes it will be thick enough. You can check this by sticking a wooden skewer into the mixture; it will stay upright if the mixture is good.
- Put the mixture in a bowl, cover with cling film and leave to cool to room temperature. It is important that the mixture is smooth and free of lumps. If there are any lumps, it is best to press them through a sieve.
- While the mixture is cooling, in another bowl, beat the butter and icing sugar until fluffy. Then add the vanilla extract and continue to mix until everything is incorporated.
- Once the flour mixture has cooled, add it to the butter mixture. Continue to beat well for about five minutes. Then put the bowl back in the fridge for about half an hour. Your vanilla ermine frosting is now ready to use!
How to store
Buttercream is also very easy to make and store. You can keep it for a week in the fridge (let it get to room temperature before piping) or freeze for up to three months.