Cooked Flour Buttercream (Ermine Frosting)
Quick and easy cooked flour buttercream (Ermine frosting) recipe that's stable, smooth and creamy. Perfect for piping and decorating cakes and cupcakes.
Servings: 3 Cups
Calories: 1250kcal
Ingredients
- 1 cup Milk Whole
- 5 tablespoon All-purpose flour
- 1 cup Granulated sugar
- ½ cup Butter Unsalted
- ½ cup Shortening
- 1 tablespoon Vanilla extract Clear
- 1-2 cups Powdered sugar Optional
Instructions
- 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 (¼ 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!
Notes
- Read all my tips above.
- Leftover frosting can be stored in a sealed container in the fridge for up to 7 days.
Nutrition
Calories: 1250kcal | Carbohydrates: 160g | Protein: 4g | Fat: 67g | Saturated Fat: 29g | Cholesterol: 89mg | Sodium: 309mg | Potassium: 120mg | Sugar: 149g | Vitamin A: 1075IU | Calcium: 101mg | Iron: 0.6mg