Cooked Flour Buttercream Ermine Frosting Recipes

COOKED FLOUR BUTTERCREAM (ERMINE FROSTING)

Steps:

• In a non-stick saucepan, add milk, flour, granulated sugar and cook on medium heat, while constantly whisking everything together.
• When the flour mixture starts to thicken, remove from heat and pour it into a bowl.
• Cover the bowl with saran wrap quickly, making sure it's directly touching the surface to prevent any "skin" formation.
• Place this bowl in the fridge and let it cool down completely until it has the consistency of a pudding.
• In a mixing bowl, cream together butter and shortening.
• Add the flour mixture and vanilla extract, while constantly mixing.
• Add powdered sugar (1/4 cup at a time) and continue mixing, until you have the desired consistency and flavor. This step is optional
• Use this frosting to pipe your cakes/cupcakes and enjoy!

ERMINE FROSTING (FLOUR BUTTERCREAM)

Steps:

• Place sugar, flour, and salt into a medium saucepan. Whisk to combine.
• Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.
• Pour into a bowl and place plastic wrap directly on top of to prevent a skin from forming.
• Cool to room temperature.*
• Using a stand mixer or hand mixer, beat the (room temperature) butter on high until pale and fluffy (3 mins).
• Add the (room temperature) flour mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavoring (optional). Beat for 2-3mins until smooth and fluffy.
• Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.

OLD-FASHIONED ERMINE FROSTING

Steps:

• In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.

ERMINE ICING

Steps:

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.