While we're big fans of Italian Buttercream (light and delicately sweet), recently we changed things up to try out a recipe for an old classic — Ermine Buttercream (also known as Flour Buttercream, Boiled Milk Buttercream, and so on.)
Flour Buttercream is perhaps the most apt description, since to make this recipe you use flour to develop a thick pudding that gets added to whipped butter. We found this recipe on The Tough Cookie, and simply subbed in our gluten free flour to replace the regular all-purpose.
This buttercream is wonderful for cupcakes, jelly and Swiss rolls, and layer cakes. Light as whipped cream, it's incredibly smooth and sets very well.
Prep: 15 minutes
Cook time: 5 minutes
Yield: 3 ¼ cups buttercream
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