Ermine frosting is an old-school traditional buttercream, made on a simple pudding base using just four basic ingredients: butter, sugar, flour, and milk. While flour in icing may sounds a little strange, this recipe is perfect for anyone who finds buttercream far too sweet! It is soft, fluffy and the least sweet icing of all.
It’s light and silky as whipped cream, but it's far more stable in Malaysia weather and will not weep. It's also an easy, eggless alternative to European buttercreams, likeSwissandItalian, but it's substantially less sweet thanAmerican buttercream.
This recipe enough for a 6inch 3 layers moist chocolate cake. As I am going to cover my cake with fondant, I just need a thin layer of frosting.
(Recipe adapted from Lingyuan Zhang)
Ingredients :
23g plain flour (35g)
40g sugar (60g)
1/8 tsp salt (1/4g)
153g milk (230g)
166g room temperature butter (cut into cubes) (250g)
2/3 tsp vanilla extract or any other flavorings (1 tsp)
**For frosting 6 inch cake, 3 layers full frosting, you can increase the portion following quantity highlighted in red above.
Step by step:
1. Combine flour, sugar and salt in a medium-sized saucepan. Whisk together. Add the milk and whisk until combined.
2. Heat to a simmer, stirring frequently until it becomes very thick and almost pudding like.
3. Using a rubber spatula, scrape the roux onto a clean plate and immediately cover it with cling wrap, pressing the cling wrap directly onto the roux to prevent a skin from forming. Place in fridge to cool completely for at least 4 hrs.
4. Once the roux has cooled, place the roux into the mixing bowl and beat at high speed until smooth.
5. Beat in vanilla extract and mix till combine.
6. Add butter a cube at a time, mixing well after each addition. Once all the pudding has been added, mix for another few minutes and make sure the buttercream is thick & creamy.
7. Change the whisk to the paddle and let it mix at lowest speed to remove the bubbles. This makes the buttercream smooth and easier to pipe/ frost.
Storage
• It can be used immediately or stored in the fridge for abt a week or freezer for 3 months. Always allow buttercream to come to room temperature and mix briefly until smooth and creamy again.
After decorated with fondant.
The crumb shot showing the layered buttercream.
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