Recipes

ERMINE (cooked flour) FROSTING This frosting is not sweet and it is also egg-free, so an alternative to Swiss and Italian Meringue buttercreams. Ingredients:400g granulated sugar85 g plain flour500ml full cream milk450g  unsalted butter (room temperature)2 teaspoon vanilla extract¼ teaspoon salt Method: 1. Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it! 2. Slowly add in your milk while whisking to combine, and bring your heat to medium-high. Bring the mixture to a simmer, whisk continuously until it is thick and custard-like. Once it's simmering, cook for one minute more. (Optional) If your mixture...

Ingredients: 125g unsalted butter (room temperature) 1 1/2 cups soft icing mixture (or pure icing sugar) 1 tablespoon milk Method: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Add any colour or flavour and mix for 3 minutes on medium speed, then reduce speed to lowest speed and mix for 2 minutes to reduce air bubbles. This quantity covers a 20cm round cake or 12 piped cupcakes.