Ermine Buttercream

400 g sugar

63 g AP flour

1/8 t salt
2 C milk

2 t vanilla

2 C butter

Whisk together sugar, flour, and salt in medium saucepan.

Whisk in milk and vanilla over medium heat.

Stirring constantly, bring to boil and cook 2 more mins.

Remove from heat, pour in bowl, and cover with plastic wrap.

Roux must be at room temperature before using.

Beat butter until pale and fluffy, about 3 mins.

Slowly incorporate roux 1 spoon at a time.

Continue beating 2-3 mins.

Note:

All buttercreams are too buttery for my taste.

It's possible to whip in any of these:

    melted and cooled chocolate,

    fruit preserves, reduced puree, or curd,

    nut butters

    caramel

    alcohol

    milk or cream

    extracts

    extra powdered sugar

    crushed freeze dried fruits

    dehydrated coffee

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