ermine almond buttercream
a light, fluffy, and not-too-sweet frosting made without powdered sugar. this oat milk ermine buttercream is easy to whip up, naturally low-lactose, and perfect for cakes, cupcakes, or anytime you want a silky-smooth finish.
Ingredients
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- ½ cup oat milk
- 1 cup unsalted butter softened
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ⅛ tsp salt
Instructions
- in a small saucepan, whisk together the sugar, flour, and oat milk over medium heat.½ cup granulated sugar, 2 tbsp all-purpose flour, ½ cup oat milk
- stir constantly until the mixture thickens into a pudding-like consistency (about 5 minutes).
- transfer to a heatproof bowl, cover with plastic wrap (press it onto the surface to prevent a skin), and cool completely.
- in a large bowl, beat the butter on medium-high speed until light and fluffy (about 3 minutes).1 cup unsalted butter
- gradually add the cooled flour mixture, beating continuously until smooth and airy.
- mix in the vanilla, almond extract , and salt, then beat for another 2 minutes until silky.1 tsp vanilla extract, ¼ tsp almond extract, ⅛ tsp salt
Notes
room temperature: if you plan to use it within a day or two, you can store it at room temperature in an airtight container. just keep it in a cool, dry place away from heat or sunlight
fridge: place the buttercream in an airtight container and store it in the refrigerator for up to a week. before using, let it come to room temperature, then re-whip it for the best consistency
freezer: scoop the buttercream into a freezer-safe container or a resealable bag (squeeze out the air) and freeze for up to 3 months. thaw overnight in the fridge and re-whip before using
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