Description
Silky easy to make Ermine frosting with a little touch of Fall flavor in the way of maple sugar . This frosting pairs with pretty much any spice cake, cookie, or cupcake.
Ingredients
Scale
- 1 cup whole milk (236 mL)
- 6 tablespoons granulated sugar (75 g)
- 6 tablespoons maple sugar (75 g)
- 4 tablespoons flour (33 g)
- 2 sticks butter, at room temperature (227 g)
- 1 teaspoon vanilla paste or vanilla extract
- 1/4 teaspoon maple extract (optional, for more maple flavor)
Instructions
Make the Roux
- Mix flour, granulated sugar, and maple sugar together in a wide skillet. Add in the milk and whisk everything together over medium-low heat until the roux starts to thicken.
- When the flour starts to pull away from the bottom of the skillet, it is thick enough. The roux should be glossy and slightly translucent.
Cool the Pudding
- Scrape the roux into a pie plate , smoothing it into a thin layer.
- Spritz a piece of plastic wrap with cooking spray and place the plastic oiled side down right on the surface of the pudding.
- Put the pie plate in the refrigerator for about 20 minutes. When you can put your hand on top of the plastic and feel no warmth from the pudding, you’re ready to move on.
Make the Buttercream
- Beat the butter in a stand mixer with the paddle attachment or in a mixing bowl with a hand mixer. When the butter is soft and smooth, add in the cooled pudding a little bit at a time.
- Continue to beat the frosting for about 30 seconds to 1 minute after you’ve added in all of the pudding.
- Add the vanilla and maple extract (if using) and beat for a few more seconds. The frosting should be light and fluffy but not too airy.
- Use the buttercream immediately or store it in the fridge for up to a week (or the freezer in a sealed bag with all the air removed for up to 3 months). This frosting is particularly good on Apple Butter Cupcakes.
- To use chilled buttercream, let it sit at room temperature for 10-15 minutes and then re-whip it until it’s soft enough to pipe.
Notes
Troubleshooting Maple Buttercream: If your buttercream is looking either grainy or is too liquid, check out the troubleshooting section in my original Ermine Frosting recipe. All the advice there is applicable here. Don’t panic; 99% of the time you can fix your frosting!
More maple flavor: Omit the granulated sugar in the recipe and use only maple sugar . Using only maple sugar will make for a richer maple flavor, though it will make the frosting more expensive. I’ll update this when I’ve made homemade maple sugar when I know more about the yield and cost difference!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Baking building blocks
- Method: Mixer, Stovetop
- Cuisine: American
