Better known as Ermine, roux or flour buttercream, this delicious frosting is made using a cooked pudding mixture which adds creaminess, reduces the sugar content and is a great budget-saving way of bulking up frosting, too!

Makes enough to frost 12 cupcakes


35g cake flour

100g white sugar

Pinch of fine salt

250ml milk

225g unsalted butter

½ tsp vanilla essence


  • 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.

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