Ermine Frosting

Makes enough to frost 12 cupcakes

Ingredients:

35g cake flour

100g white sugar

Pinch of fine salt

250ml milk

225g unsalted butter

½ tsp vanilla essence

Method:

  • Whisk the flour, sugar, salt and milk together in a saucepan.
  • Place over low heat and cook while whisking until thick and bubbling.
  • Remove from the heat, place in a bowl, cover the surface of the pudding with cling wrap and allow it to cool.
  • In a separate bowl, cream the butter until very light and creamy using a beater fitted with a whisk attachment. Add the pudding a tablespoon at a time until incorporated. Add the vanilla and beat well.
  • Place into a piping bag and pipe onto the cupcakes.

 

Condensed Milk Frosting

Makes enough to frost 12 cupcakes

Ingredients:

250g unsalted butter, softened

1 x 396g tin sweetened condensed milk

 

Method:

  • In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes) then stop to scrape the bottom of the bowl a few times.
  • Add one third of the sweetened condensed milk while mixing on medium speed.
  • Whip for about 8-10 seconds then, stop and scrape down the bowl.
  • Repeat for the next third of the sweetened condensed milk and the final third.
  • Stop mixing 8 seconds after adding the final third. Do not overmix.
  • Store at room temperature until ready to use.

 

Marshmallow Frosting

Makes enough to frost 12 cupcakes

Ingredients:

4 large egg whites

120g (250ml) white sugar

1 tsp vanilla extract

Method:

  • Whisk the eggs and sugar in a bowl over gently simmering water until hot to the touch. Remove from the heat.
  • Use an electric beater with a whisk attachment and whisk on high until soft and fluffy and completely cool. Add the vanilla extract if using. Place in a piping bag and pipe onto cupcakes immediately.

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