Custard Cream (Ermine) Frosting
INGREDIENTS
1 cup sugar (200g)
5 Tablespoons all-purpose flour
1 cup Bonlé Full Cream Milk (250ml)
1 cup Bonlé Salted Butter (225g) room temperature
1 teaspoon vanilla
INSTRUCTIONS
1. Combine sugar and flour in a medium saucepan and whisk until well combined. While whisking, pour in the milk and whisk until mixture is well combined.
2. Heat the milk mixture over medium heat while whisking constantly, until the mixture thickens to a pudding-like consistency. (Do not increase the heat or leave it unattended or you will burn it and the sugar won't dissolve properly).
3. Remove from heat and pour into a heat-proof container. Press cling wrap directly onto the pudding surface; this prevents a skin from forming.
Allow to cool completely.
4. Once the custard has cooled and is at the same temperature as the butter, beat butter on high speed until light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula from time to time).
5. Do this step slowly 🙂 It takes time to avoid splitting.
Reduce mixer speed to medium and gradually add the custard, one heaping spoonful at a time. Wait until each spoonful is incorporated before adding the next spoonful. Scrape sides and bottom of bowl with a spatula, then stir in the vanilla. Gradually increase speed to medium-high and whip frosting until it is smooth, light and airy.
Decorate your cupcakes or cake with this frosting. The Bonlé team wishes you a blessed Easter!
