hey everyone and welcome back to my channel Cakes by MK. Now what if i told you guys that it was
possible to make a super delicious frosting out of regular all-purpose flour - you'd probably think i'm
a little bit crazy but in today's video i'm going to be showing you guys how to create a delicious
frosting called Ermine frosting which does in fact have flour as one of its main ingredients
what i absolutely love about this frosting is one - it's not too sweet, two is that it's really
nice and light so it's you know kind of a bit of a fluffy texture to it and it just
melts in your mouth when you eat it and three is that it doesn't have any eggs in it so for
those of you who prefer more kind of like a Swiss meringue or Italian meringue kind of buttercream
but can't have eggs then this is a great substitute for that because it doesn't have any eggs in it
if you're new to my channel welcome and if you enjoy this video please
give it a thumbs up below. Apart from that let's get right into this video
so the first thing you want to do is place a saucepan over a medium heat and then add
some white sugar and flour into the pan and then just mix that for about a minute or two to toast
the flour. Just make sure that you keep mixing it because you don't want to burn your flour
as always full quantities to all the ingredients will be in the description box below
next you want to add in half of your milk, mix that together until it's all combined
and then add the remaining milk and mix that together until the mixture is nice and smooth
now you want to keep gently stirring the mixture with your whisk until it begins to bubble
it's really important to keep stirring to make sure that the bottom doesn't burn
now once the mixture is bubbling then you want to continue cooking the mixture for about
another minute or so until it's really thick in consistency and then take it off the heat
so as you can see here the mixture has thickened up quite a lot it's almost like a pudding texture
now the next thing you want to do is allow the mixture to cool completely before we move on to
the second step of this buttercream. To speed up the process i like to put my mixture into a plate
because this just helps to cool it down a lot quicker as opposed to you know putting it into
a bowl. You can also make this ahead of time and pop it into the fridge to cool until you need it
if you're using it the day before then simply just take it out of the fridge a few hours before
you're going to use it and this will just allow it to come to room temperature and then you're
good to go. So my mixture is nicely spread out now and i'm just going ahead and covering the top with
some cling wrap, making sure that the cling wrap is touching the top of the mixture and this is just
going to prevent a skin from forming as it cools and then once i'm done with that i'm going to pop
this mixture into the freezer for about 30 minutes and then we'll be back to finish this buttercream
so it's been about half an hour now and my mixture is nice and cool so now we
can finish off this buttercream. So the first thing i'm going to do is cream some softened
unsalted butter in my mixer on a medium high speed until it's light and fluffy
you can do this with a hand mixer as well and it should take about five minutes or so to cream up
now midway through creaming the butter it's a good idea to scrape down the sides of the
bowl and then keep, mixing this just helps to kind of ensure everything is mixing well
so once the butter is done it should look like this, so much lighter in color
and almost doubled in volume and now the next step is to start gradually adding in
our flour/milk mixture into our butter and this is going to form our buttercream. So you
want to add in about a tablespoon at a time until all the mixture is added to your butter
now once that's all added in i'm just scraping the sides of my bowl and then
mixing it one more time to make sure everything is well combined
next i'm adding in some vanilla to flavor my frosting followed by a little bit of salt
if you're using salted butter then you can skip the salt. Then i'm just mixing that through giving
my bowl one last scrape and then i'm going to let my mixer run on the lowest speed for
a few minutes to remove some of those large air bubbles so i have a nice smooth frosting
a quick tip for you guys if the air bubbles just aren't going away you can pop your bowl into the
microwave for five seconds and then remix it and this should help. You can keep returning your bowl
to the microwave for five second bursts until it's really nice and smooth, just make sure you
don't overheat your buttercream otherwise you will be left with you know just a liquidy mess
and then a few minutes later you're left with a beautiful smooth Ermine frosting ready to use
now a quick tip for you guys, if you're mixing your Ermine frosting together and it looks
like it's split or curdled don't worry it just means that one of your ingredients was a little
bit too cold and so that's why things haven't kind of you know emulsified well so all you
need to do is pop your bowl into the microwave for maybe five second bursts at a time, just make sure
you don't overheat it because buttercream melts really easily when you pop it into the microwave
so yeah just for maybe five seconds at a time and just give it a mix until it kind of comes together
you can do this over a double boiler as well if you don't have a microwave
so just pop your bowl over a double boiler and just keep mixing that you know over a gentle
heat until it kind of comes together and then yeah you should be good to go
so that's basically it i hope you guys enjoyed this video please give it a thumbs up below if
you did. Thanks so much for watching Cakes by MK and i'll see you guys in the next video