Ermine Buttercream

Clock Icon 30 minutes |
Prep: 20 minutes |

Ingredients

  • 1 ¼ cups (300 mL) granulated sugar
  • ¼ cup (50 mL) Manitoba wheat flour
  • 1 ¼ cup (300 mL) milk
  • 1 ¼ cups (300 mL) butter, room temperature

Method

  1. In a medium saucepan, combine the sugar, flour and milk. Cook over medium heat, whisking occasionally, until the mixture comes to a boil and has become thick, like glue. Cool to room temperature and the mixture will become paste like. NOTE: It is VERY important that both the paste and the butter are at room temperature. Suggestion –  Cover paste and butter and leave to come to room temperature overnight.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Scrape butter from the sides of the bowl. In small amounts at a time, pour the milk flour paste mixture into the bowl with the butter and mix on low speed until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy – about 5-8 minutes.
  3. Ice the cupcakes as desired. (Note – for high top iced cupcakes, suggest doubling icing recipe)

Tips

It is important that all ingredients be at room temperature to prevent a grainy looking icing caused by the separation of the butter from the paste.

If the icing is chilled, bring it to room temperature then re-beat before using.

Iced cupcakes do not need to be refrigerated and will last ~4 days unrefrigerated, longer if refrigerated.

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