Ermine Frosting (Flour Buttercream)

Step 1

Add the flour and milk to the TM bowl with the MC out set 10 minutes/100°C/speed 2.5 As soon as the TM stops remove the mix from the bowl and set aside to cool. Place a cartouche (layer of clingfilm or baking paper) on the top of the mix to prevent a crust from forming.

Step 2

When the thickened milk/flour mix has cooled completely, add the cold cubes of butter, sugar, salt and vanilla to the TM bowl and mix for 30 seconds/speed No more than this, and make sure the butter has come straight from the fridge.

Step 3

Lift the butter from the base of the bowl and scrape down the sides of the bowl. Add the cold thickened milk to the TM bowl and mix again 10 seconds/speed 6

Step 4

Remove the lid, and using a spatula lift the mix from the base of the bowl and scrape down the sides. Add the butterfly and set the TM for 5 seconds/speed 3. Check to see if everything is well combined, if not lift and scrape down then repeat. 5 seconds/speed 3.5 Don't over mix

Step 5

Add the flour and a touch of milk to a saucepan, mix to make a paste, then add a touch more and mix, keep adding the milk like this until it's all combined with no lumps.

Step 6

Set the saucepan on the stove and heat on a medium heat constantly stirring until the mix has thickened. This should take around 8 - 10 minutes. Then remove from the heat and allow to cool completely.

Step 7

Once the flour/milk mix has completly cooled continue on. Add the butter, sugar, salt and vanilla to a stand mixer and beat until completely combined. Add the thickened milk/flour mix bit by bit while the mixer is running, scraping down and lifting from the base where necessary. Continue to mix until light and fluffy.