Easy Flour Buttercream for people with egg allergy | good to replace Swiss meringue buttercream
Please turn on the captions and watch the video.
This flour butter cream is based on an old-fashioned butter cream called "Ermine Frosting".
I made a recipe by reconstructing the proportion of ingredients for a more stable cream.
[Ingredients] 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
300 g (1 and 1/2 cup)granulated sugar
70 g (1/2 cup + 1 Tbsp) all purpose flour
360 g(350 ml) whole milk
450 g(2 cups)unsalted butter
2 tsp vanilla extract
1/4 tsp salt
#Ermine_frosting #Ermine_buttercream
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