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.
