Ermine Frosting 

I hate sickly sweet and grainy frostings so I searched through old cook books and found references to a roux frosting. After many hours trialling I have finally converted this amazing frosting to be made simply in the Tefal Cuisine Companion.  It is not overly sweet, perfectly smooth and pipes beautifully




230 gms milk
40 gms plain flour
200 gms caster sugar
230 gms unsalted butter softened and diced
1/2 teaspoon vanilla extract
Gel food colouring (I use Americolor gel colours)

Roux

Insert Whisk. Stopper in.
Add milk, plain flour and caster sugar to bowl
Speed 7:1 minute
Stopper out.
Speed 4:95 deg: 3mins 15sec or until mixture thickens (time will depend on temperature of your milk). Scrape bowl with spatula as necessary.
Empty roux into heatproof bowl and cover with cling wrap pressing cling wrap onto surface to prevent skin from forming. Cool to room temperature

Frosting

Insert Kneading Blade. Stopper out.
Add softened butter and vanilla extract. Speed 10:30sec-1 minute or until butter is smooth and creamy, scraping bowl as necessary.  Time will depend on how soft the butter is.
Insert Whisk. Stopper out.
Add 1/3 room temperature roux . Speed 7:10 seconds. Repeat twice scraping bowl as necessary.
(If frosting appears lumpy insert Ultrablade Speed 10:1min or until smooth).
Add gel colour Speed 7:10sec.
Alternatively empty frosting into separate bowls and colour each separately stirring with spatula. Frosting may have to be refrigerated for a few minutes before piping.

Creme de Menthe Ermine frosting 

To make a delicious minty version of the ermine frosting above just add 60 gms Creme de Menthe and only use 170 gms of milk. Proceed as above adding the Creme de Menthe with the milk, flour and caster sugar. Omit the vanilla extract.