Ermine Frosting
Light and fluffy buttercream frosting that is similar in texture and flavor of whipped cream and but is sweeter and more stable like a meringue style buttercream.
Ingredients
- 1½ cups (341g) whole milk
- 1¼ cups (223g) granulated sugar
- ½ cup (60g) all purpose flour
- ¼ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 1½ cups (339g) unsalted butter, room temperature
Instructions
- In a medium saucepan over medium heat, whisk together the milk, sugar, flour and salt, and bring to a boil.
- When the mixture starts to boil, continue to cook, whisking constantly for another 2-3 minutes. The mixture will thicken and resemble pudding.
- Whisk in the vanilla.
- Strain the mixture into a shallow container to remove any clumps. Place plastic wrap over the surface of the mixture to prevent a film from forming.
- Leave to cool to room temperature or pop in the freezer for 15-20 minutes. It should be room temperature to touch, not cold.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.
- Add the room temperature flour mixture to the butter, a few tablespoons at a time.
- Once combined, whip the frosting on high for 3-5 minutes until smooth, light and fluffy.
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