French Buttercream / Ermine Frosting recipe
I’m not a fan of traditional buttercream frosting which is butter, shortening, powdered sugar and milk or cream that are them creamed together until light and fluffy. This frosting, in my opinion is entirely too sweet, and it’s some what grainy texture is entirely too much for my taste buds to handle.
I came across this frosting recipe in a book I have and it’s a french roux buttercream frosting called “Ermine”. This frosting is easy to prepare, it starts off by making a blonde roux, instead of cooking the flour in the butter, it is slowly dissolved into milk that is heating on the stove. Slowly dissolving this into the milk that is heating works like magic to help you avoid any lumps in this roux.
After the roux is prepared, it needs to poured into a bowl and covered with plastic wrap. The plastic wrap must be pressed against the top of the roux, and then placed in the fridge to cool. Pressing the plastic on the top of the roux, prevents the top of the roux from forming a skin on top.
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