If you have never attempted my Ermine Buttercream recipe that is everywhere just now, this might get you over the line! You can eat this with a spoon, just saying. I first created this recipe for the Sponge Roll With Caramel Buttercream Filling that appeared in For Foods Sake many many moons ago. If you don't have that book yet, it is time to get with the program. It is available as a beautiful hardcover book HERE or as part of the Insider Club in an e-version! What are you waiting for For Food's Sake?
Anyhoo, slather this on anything and everything. Or as mentioned, just use a spoon, it is incredibly more-ish.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 35 Grams bakers or strong flour
- 200 Grams whole milk
- 150 Grams brown sugar
- 200 Grams unsalted butter BUY
- 2 Pinches pink salt flakes BUY
- Dash of brandy
- 2 Teaspoons vanilla bean paste BUY
Place flour and milk into the Thermomix bowl and blend 5 sec/speed 6. Cook 10 min/80°C/speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
Place sugar, 30g of butter, salt, brandy and vanilla bean paste and chop 5 sec/speed 7. Cook 10 min/Varoma/speed 2. Remove from heat and cool completely.
Place cooked milk paste or roux, cold caramel and remaining butter into the Thermomix bowl and blend 6 sec/speed 6.
Insert Butterfly. Beat 1 min/speed 4 until very smooth. Cover and refrigerate for 15 minutes. Use immediately. This frosting cannot be made ahead of time, but you can make the roux and caramel ahead if you need to.