I would describe ermine buttercream as ice cream like in flavour and texture. It has a smooth and velvety texture, a lot smoother than American buttercream which can be grainy at times and is overly sweet. Ermine buttercream is the frosting I use for all my cake orders. Another baker who is specifically known for using ermine buttercream is Cas from Cas Cakery she teaches an online course on ermine frosting in a Thermomix. I actually did a cupcake class with her a few years ago and she told me it is the only frosting she has found to be stable in high temperatures. Lets get into how to make this amazing frosting and I hope it converts you over to ermine frosting.
Step 1
Place the flour and sugar in a medium saucepan on medium heat. You need to cook the flour as it is raw. I usually move the flour and sugar around with the spatula to cook it evenly for 1 or 2 minutes.
Step 2
Now we are going to gradually pour the milk in very small amounts at a time. Just like with any rough you must add a small amount of liquid then mix until it is smooth then add more. Just start with 3 tbsp of milk then mix as this will stop the flour clumping up. Once all the milk is incorporated it will look really watery. You must must mix this with a whisk making sure the whisk is touching the bottom. This will begin to thicken.
Step 3
Thickening stage will be done when you see bubbles coming to the surface as this will show how
Step 4
Take this off the stove and pour into a wide flat tray. You can sieve the rough to make sure there are no lumps. The wide surface area will allow the roux to cool quicker than if you put it in a bowl. Place clingfilm over the rough to stop it forming a skin. You can let the rough come to room temperature and use straight away or you can put in the fridge and wipe it with the butter the next day.
Step 5
Place the room temperature butter in the mix. This must be room temperature, if you use cold butter or cold roux the ermine will look separated. This can be fixed though you just need to keep mixing or let it get to room temperature then mix. Add the room temperature roux to the buttercream 3 tbsp at a time.
Step 6
Whip the buttercream until smooth. Ermine does have more air bubbles than Swiss meringue buttercream. I place my frosting into a food processor. This is also great if you are colouring your frosting as it will make the colour brighter.
