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Ermine buttercream

By Marcelle van Rooyen

Serves ± 450 g buttercream

Difficulty Easy

Prep Time 30 minutes, plus 2 hours’ chilling time

Cooking Time 25 minutes

Ingredients

200 g Woolworths unrefined brown sugar
40 g flour
1 cup milk
225 g salted butter, at room temperature
1 t vanilla extract

Method

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.

Find more icing recipes here

Photography: Shavan Rahim

Recipes and production: Marcelle van Rooyen

Food assistant: Bianca Jones

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