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Ermine Buttercream
Date: February 12, 2016
  • 4 ½ tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1 cup unsalted butter, cubed and at room temp
  • ½ teaspoon vanilla extract
  • 1 pinch of salt
Preparation Steps:
  1. Whisk together flour and sugar in a medium saucepan. Whisk in the milk. Place the saucepan over low heat and bring to a boil, whisking continuously, then cook for one minute.
  2. Remove from heat and then pour the thickened mixture into a separate container to cool, with plastic wrap pressed against the surface.
  3. In a stand mixture, beat the butter until light and fluffy. Add the cooled flour mixture about a tablespoon at a time, making sure to mix well after each addition.
  4. Add the vanilla and salt and beat until the mixture looks smooth and creamy. For a little while, it may look curdled. If so, just keep whipping! It will come together.

Yields:  Enough buttercream to frost and fill an 8 inch cake 

Whisk Kitchen | A Community of Cooks

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