Ermine Buttercream
Photo by Fakiri Malik
MAKES
4 cups / 946 mL
(enough to generously frost (including piping and decor) 12 cupcakes, a 9x13 inch / 23x33 cm sheet cake, or a 2 or 3 layer 8 or 9 inch / 20 or 23 cm cake)
TAKES
Prep time: 5 minutes
Cook time: 15 minutes
Total: 20 minutes
✻ ABOUT THIS RECIPE
Sometimes also referred to as “boiled milk” frosting, “flour buttercream” or “pudding buttercream”, Ermine buttercream is made with a sort of dairy custard base that’s thickened with flour. It creates a fluffy frosting that’s nostalgic for me. The recipe can be found in many of my old cookbooks, and it’s becoming more popular again, because it’s easy, not-too-sweet, and creamy. It’s a good multi-purpose frosting, but I typically use it more for homestyle cakes, like snack cakes, cupcakes, or sheet cakes.
INGREDIENTS
198 g / 1 ⅓ cup granulated sugar
40 g / ⅓ cup all purpose flour
2 g / ½ teaspoon fine sea salt
230 g / 1 ⅓ cups whole milk
10 g / 2 teaspoons vanilla extract or 4 g / 1 teaspoon vanilla bean paste
300 g / 10 ½ ounces (1 cup plus 5 tablespoons ) unsalted butter, at room temperature
Every Type of Buttercream:
METHOD
1. In a medium pot, whisk the sugar, flour, and salt to combine. Add the milk and whisk until the mixture is smooth.
2. Cook the mixture over medium heat until the mixture has become thick and pudding-like, 3-4 minutes.
3. Remove the pot from the heat, and whisk in the vanilla. Pour the mixture into a heat-safe container, and cover directly with plastic wrap to prevent a skin from forming on the surface of the custard. Cool to room temperature. To speed up this process, pour the mixture onto a small baking sheet or casserole dish - the expanded surface area will allow it to cool faster.
4. In the bowl of an electric mixer fitted with the whip attachment, whip the butter on high speed until light and fluffy, 4-5 minutes.
5. Gradually add the cooled custard mixture in 4-5 additions, whipping well to combine, then scrape the base and sides of the bowl well after each addition. After all of the custard is added, whip on high speed for 2-4 minutes more, until fluffy and very smooth.
6. The buttercream can be used immediately, or refrigerated in an airtight container. To reconstitute the buttercream, bring to room temperature, and mix with the whip attachment in the mixer to bring it back to a smooth, fluffy consistency.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
