Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ermine buttercream (flour buttercream). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Ermine buttercream (flour buttercream) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Ermine buttercream (flour buttercream) is something which I’ve loved my entire life.

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

The ingredients needed to make Ermine buttercream (flour buttercream):

1. Take 5 tablespoons flour
2. Make ready 1 cup milk
3. Get 1 cup granulated sugar
4. Make ready 1 teaspoon vanilla
5. Prepare 1 cup unsalted butter
6. Make ready Pinch salt

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. 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.

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 ☺️

This frosting is soft, creamy, FLUFFY and tastes very light and airy. 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" aka "cooked flour buttercream" aka "butter roux icing" aka "ermine frosting ". I think its called ermine because ermines or minks are supposed to have satiny smooth furs ? If you haven't heard of this before , fret not.

So that’s going to wrap this up with this exceptional food ermine buttercream (flour buttercream) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!