Ermine Buttercream

Name: Ermine Buttercream
Yield: Makes • about 2 cups [480 g]
Ingredients: ¾ cup [150 g] granulated sugar; ¼ cup [36 g] all-purpose flour; ¼ teaspoon salt; ½ cup [120 g] whole milk; 1 cup [2 sticks or 227 g] unsalted butter, at room temperature; 2 teaspoons pure vanilla extract; Food coloring (optional)

Preparation info

Makes • about
2
cups

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

This buttercream method is an old-school, boiled-flour, less-sweet-than-traditional frosting that I fell in love with years ago. The method lends itself particularly well to infusing flavors (see variations that follow).

Ingredients

¾ cup [150 g] granulated sugar
¼ cup [36

Cake
Vegetarian

Method

1) In a medium bowl, whisk together the granulated sugar, flour, and salt until fully combined (the sugar will help keep the flour from lumping when it boils, so spend a good minute really whisking it together). Transfer the mixture into a medium, heavy-bottom saucepan. Slowly pour the whole milk and half-and-half into the pan, whisking constantly to combine as you pour. Cook over medium heat,