Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ermine buttercream (flour buttercream). It is one of my favorites food recipes. For mine, I am going to 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 foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Ermine buttercream (flour buttercream) is something which 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). Ermine Frosting (also known as flour buttercream or heritage frosting) is an easy and delicious buttercream made with flour, sugar, milk, and butter.
To get started with this particular recipe, we must prepare a few ingredients. You can cook ermine buttercream (flour buttercream) using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Ermine buttercream (flour buttercream):
- Get 5 tablespoons flour
- Prepare 1 cup milk
- Get 1 cup granulated sugar
- Make ready 1 teaspoon vanilla
- Prepare 1 cup unsalted butter
- Get 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. About Ermine Buttercream Frosting: 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 so there is no worry about safety.
Instructions 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 ☺️
Heaven help us for the amount of butter in this frosting, though! Also known as heritage frosting, boiled milk frosting or flour buttercream, ermine frosting is firm enough to hold its shape, but can also be used as an airy filling. This unique twist on vanilla buttercream frosting is light, not as sweet and also egg-free, making it perfect for pairing with rich cakes like red velvet, butter, or chocolate. Ermine frosting, a.k.a. flour frosting, is an old-school buttercream made with just four ingredients: butter, sugar, flour, and milk (okay, six ingredients, if you count salt and vanilla). It's as light and silky as whipped cream, but far more stable.
So that is going to wrap it up for this exceptional food ermine buttercream (flour buttercream) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
