flour buttercream

This smooth creamy (Ermine) buttercream is delicious.  Not too sweet, and with a texture not unlike a cream cheese frosting.  You have to try it.

Ermine Frosting (Flour Buttercream)

flour

250 g full cream milk (Swap to plant based milk

¼ tsp flaked salt (or ⅛ tsp table salt)

g vanilla extract 2 tsp

unsalted butter (small cold cubes)

sugar

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.

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 6.  No more than this, and make sure the butter has come straight from the fridge.

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

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 3.5.  Check to see if everything is well combined, if not lift and scrape down then repeat. 5 seconds/speed 3.5  Don&#39;t over mix

Themomix Method: Read my post for tips

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&#39;s all combined with no lumps.

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.

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.

Conventional Method: Read my post for tips

Ermine Frosting (also known as flour buttercream or heritage frosting) is an easy and delicious buttercream made with flour, sugar, milk, and butter. 

Tbsp all-purpose flour

salt

milk

vanilla

unsalted butter (room temperature)

other flavoring (optional (see Notes))

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.

Ermine Buttercream:

You&#39;re searching for a less sweet buttercream frosting that pipes beautifully and tastes amazing? Then this is the recipe you&#39;ve been waiting for! This quantity is enough to generously frost 12-14 cupcakes or to fill and frost a 3 layer 6-inch cake with no special decorating.

Ermine Buttercream Frosting (Flour Buttercream)

g all-purpose flour

160 g white caster sugar

280 g whole milk

unsalted butter

vanilla extract

In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens and bubbles appear on the surface. This can take about 15 minutes.

Once it&#039;s done, strain it through a fine mesh sieve  into a shallow plate to get rid of any lumps. Put a cling film over it touching the surface to prevent &quot;skin&quot; forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.

Using a stand mixer fitted with the paddle attachment, beat the butter for at least 5 minutes until it&#039;s pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it&#039;s all nicely incorporated and with no lumps. Add vanilla extract and mix until everything is combined.

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Ermine Frosting (Flour Buttercream)

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Top 3 flour buttercream recipes from across the web

The most viewed flour buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ermine Frosting (Flour Buttercream)

Ermine Frosting (Flour Buttercream)

Ermine Buttercream Frosting (Flour ...

The most viewed flour buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine