Ermine Buttercream

Ermine Buttercream

A silky flour-based frosting that's less sweet than American buttercream but just as stable.

Total 1 hr 30 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Kosher

Allergens

Dairy, Wheat

Ermine buttercream starts with a cooked flour-and-milk paste that's cooled and whipped into butter and sugar, yielding a light, satiny frosting reminiscent of whipped cream. Also called boiled milk frosting, it's a classic choice for red velvet cake because it isn't cloying and pipes cleanly. The cooking step takes a bit of patience, but the payoff is a smooth, non-gritty texture.

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 pinch salt
  • 1 1/2 cups unsalted butter, softened
  • 2 teaspoons vanilla extract

Method

  1. In a 6-quart saucepan, whisk together the sugar, flour, and salt until no lumps remain.

  2. Gradually whisk in the milk, working out any lumps, then set the pan over medium heat.

  3. Cook, whisking constantly, until the mixture thickens into a thick pudding-like paste that mounds on the whisk, 8 to 10 minutes.

  4. Scrape the paste into a heatproof bowl, press plastic wrap directly onto the surface, and cool completely to room temperature, about 1 hour.

  5. In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until pale and fluffy, about 3 minutes.

  6. Switch to the whisk attachment and add the cooled flour paste to the butter one large spoonful at a time, beating well after each addition.

  7. Add the vanilla extract and beat on medium-high speed until the frosting is light, fluffy, and resembles whipped cream, 5 to 7 minutes.

  8. Use immediately to frost cake or cupcakes, or refrigerate in an airtight container and re-whip before using.

Rate this recipe

★ 4.6 (1)

Ermine Buttercream

Ermine buttercream starts with a cooked flour-and-milk paste that's cooled and whipped into butter and sugar, yielding a light, satiny frosting reminiscent of whipped cream. Also called boiled milk frosting, it's a classic choice for red velvet cake because it isn't cloying and pipes cleanly. The cooking step takes a bit of patience, but the payoff is a smooth, non-gritty texture.

1 hr 30 min 48 oz 210 cal

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 pinch salt
  • 1 1/2 cups unsalted butter, softened
  • 2 teaspoons vanilla extract

Method

  1. 1

    In a 6-quart saucepan, whisk together the sugar, flour, and salt until no lumps remain.

  2. 2

    Gradually whisk in the milk, working out any lumps, then set the pan over medium heat.

  3. 3

    Cook, whisking constantly, until the mixture thickens into a thick pudding-like paste that mounds on the whisk, 8 to 10 minutes.

  4. 4

    Scrape the paste into a heatproof bowl, press plastic wrap directly onto the surface, and cool completely to room temperature, about 1 hour.

  5. 5

    In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until pale and fluffy, about 3 minutes.

  6. 6

    Switch to the whisk attachment and add the cooled flour paste to the butter one large spoonful at a time, beating well after each addition.

  7. 7

    Add the vanilla extract and beat on medium-high speed until the frosting is light, fluffy, and resembles whipped cream, 5 to 7 minutes.

  8. 8

    Use immediately to frost cake or cupcakes, or refrigerate in an airtight container and re-whip before using.