Ermine buttercream
± 450 g buttercream
Easy
30 minutes, plus 2 hours’ chilling time
25 minutes
To make ermine buttercream – an old-school, light and fluffy icing – a roux is whipped into butter to create a velvety, not-too-sweet frosting. Using unrefined brown sugar adds natural caramel depth and a warm colour to the roux. Because the sugar is fully cooked, it dissolves beautifully, resulting in a smooth, mellow, slightly nostalgic flavour without too much sweetness.
Ingredients
Method
- 200 g Woolworths unrefined brown sugar
- 40 g flour
- 1 cup milk
- 225 g salted butter, at room temperature
- 1 t vanilla extract
Method
Ingredients
1. Gently toast the sugar and flour in a saucepan over a medium heat for a minute or until the flour just starts to smell fragrant.
2. Gradually pour in the milk while stirring continually. Stir until the mixture starts to thicken. Once it starts to boil, cook, stirring continuously, for 1 minute. Transfer to a glass dish, place a sheet of clingwrap directly on the surface and allow to cool.
3. Once the flour mixture has cooled to room temperature, transfer it to the bowl of a stand mixer and beat until light and fluffy.
4. Add the butter 1 T at a time, followed by the vanilla, beating continuously until thick and glossy.
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
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