flour buttercream
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5 from 1 vote

Ermine Icing

A boiled milk icing made with flour that is the traditional buttercream served on top of red velvet desserts!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 222kcal
Author: Heather Perine

Ingredients

  • 4 1/2 tablespoons all purpose flour
  • 1 cup (227 grams) whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (227 grams, 2 sticks) unsalted butter softened
  • 1 cup (198 grams) granulated sugar

Instructions

  •  Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Stir frequently until it becomes very thick (almost like pudding).
  • Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
  • Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. 
  • With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream.

Notes

  • This buttercream is fairly soft, so if you do frost a cake or cupcakes with it do not keep outside in warm conditions.
  • Use softened buttter to make this icing (or really any icing). You want softened butter to get a smooth buttercream.
  • Make sure your flour paste is completely cool before using it. You can make this a day ahead to save yourself some time! Just allow it to come to room temperature before adding to the butter mixture otherwise it may cause it to curdle. 
  • If the mixture does curdle, keep mixing the buttercream until it smooths out. This could take several minutes. 
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Nutrition

Serving: 0.5cup | Calories: 222kcal | Carbohydrates: 19.9g | Protein: 1.1g | Fat: 16g | Saturated Fat: 10.1g | Cholesterol: 43mg | Sugar: 17.7g