Buttercream Melts? Stop Using Swiss & American
If you’ve ever struggled with frosting that’s too sweet or hard to manage, this method is for you.
This buttercream changes the way you work with frosting.
Light, smooth, easy to pipe, and not overly sweet, perfect for cakes, cupcakes, and clean finishes.
From the second step on, you’ll see why Ermine Frosting, also known as Flour Buttercream, is loved by professional bakers.
No eggs, no icing sugar, and no heavy sweetness, just a calm, stable texture that’s easy to control and reliable every time.
In this video, you’ll learn how to make it step by step, how to pipe it smoothly, and how to work with color in a clean, efficient way, without wasting buttercream.
Give it a try, and let me know how it worked for you in the comments.
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Ingredients
Sugar 200 g (1 cup)
Flour 50 g (⅓ cup + 1 Tbsp)
Milk 240 ml (1 cup)
Butter 250 g (1 cup + 2 Tbsp)
Vanilla extract ½ Tbsp
Salt a pinch
Green food coloring as needed
Voice-over generated with the help of AI voice synthesis.
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