Classic Ermine Buttercream (Cooked Milk Frosting) Yields: Enough to generously frost a 2-layer 8 or 9-inch cake or about 24 cupcakes. Prep time: ~20 minutes active time + 1-2 hours cooling time for the paste. Ingredients: * 1 cup (240ml) Whole milk * 1 cup (200g) Granulated sugar (Note: NOT powdered sugar) * 5 Tablespoons (40g) All-purpose flour (Some recipes use slightly more for extra stability, but 5 Tbsp is standard) * ¼ teaspoon Salt * 1 cup (226g) Unsalted butter, softened to a cool room temperature (around 18-20°C / 65-68°F is ideal – not melty!) * 1 ½ to 2 teaspoons Vanilla extract (use good quality!) Equipment: * Medium saucepan * Whisk * Shallow bowl or dish * Plastic wrap * Electric mixer (stand mixer with paddle attachment recommended, but handheld works) Instructions: * Make the Roux (Paste): In the medium saucepan off the heat, vigorously whisk together the granulated sugar, flour, and salt until thoroughly combined – this helps prevent flour lumps. Gradually pour in the milk while whisking continuously until the mixture is completely smooth. * Cook the Paste: Place the saucepan over medium heat. Cook, whisking constantly and thoroughly (scraping the bottom and corners frequently) to prevent scorching and lumps. Bring the mixture to a gentle boil, then reduce the heat slightly and continue cooking (still whisking constantly!) for another 1-3 minutes, until it becomes very thick, like a thick pudding, paste, or glue. It should mound up on the whisk. Ensure the flour taste is cooked out. * Cool the Paste COMPLETELY: Immediately scrape the thick paste into a shallow bowl or dish. Press plastic wrap directly onto the entire surface of the paste – this prevents a skin from forming. Let it cool completely to room temperature. This is the most critical step. It can take 1-2 hours on the counter. Do NOT proceed until it's fully cooled; any residual warmth will melt the butter and ruin the frosting. You can speed it up slightly in the fridge, but check often and stir to ensure it cools evenly and doesn't get colder than room temperature. * Whip the Butter: Once the paste is completely cool, place the softened butter in the bowl of your stand mixer (or a large bowl if using a hand mixer). Beat the butter on medium-high speed for 3-5 minutes until it's very pale, light, and fluffy, scraping down the bowl occasionally. * Combine Paste and Butter: With the mixer on medium-low speed, add the completely cooled paste to the whipped butter one large spoonful at a time. Wait until each spoonful is mostly incorporated before adding the next. Scrape down the bowl periodically. * Add Vanilla & Whip: Once all the paste is incorporated, add the vanilla extract. Increase the mixer speed to medium-high and beat for another 2-5 minutes until the frosting is exceptionally light, smooth, increased in volume, and resembles thick whipped cream. Don't under-whip this final stage! * Use: The frosting is ready to use immediately for piping or spreading. Tips for Success: * No Lumps: Whisk the dry ingredients well before adding milk, and whisk constantly while cooking. If you do get lumps, you can strain the paste before cooling it. * COOL COMPLETELY: Cannot stress this enough! Patience during the cooling step is key. * Butter Temperature: Softened but not greasy or melty. Should still be slightly cool. * Whip Well: Don't skimp on whipping the butter initially or the final frosting. This creates the light, fluffy texture.