Ermine Buttercream

Chef's Notes

Variations: Coffee Buttercream - Combine the milk, half-and-half, and 1/2 cup [45 g] of whole coffee beans in a medium saucepan. Heat gently over medium heat until just simmering, then remove from the heat. Let cool, then strain the coffee beans and discard. Cover and refrigerate for at least 2 hours and up to overnight. Add the infused milk to the buttercream as directed above. Stir in 1 teaspoon of ground espresso with the vanilla (optional)
Basil Buttercream - Combine the milk, half-and-half, and 1 cup [20 g] basil leaves in a medium saucepan. Heat gently over medium heat until just simmering, then remove from the heat. Let cool, then cover and refrigerate for at least 2 hours and up to overnight. Remove the basil leaves from the milk and then squeeze the leaves over the milk. Discard the leaves. Add the infused milk to the buttercream as directed above.
Cardamom Buttercream - Combine the milk, half-and-half, and seeds from 10 cardamom pods in a medium saucepan. Heat gently over medium heat until just simmering, then remove from the heat. Let cool, the cover and refrigerate for at least 2 hours and up to overnight. Remove the cardamom seeds from the milk and discard. Add the infused milk to the buttercream as directed above. Add 1/2 teaspoon ground cardamom along with the salt when making the buttercream.
Rosemary Buttercream - Combine the milk, half-and-half, and 2 rosemary sprigs in a medium saucepan. Heat gently over medium heat until just simmering, then remove from the heat. Let cool, then cover and refrigerate for at least 2 hours and up to overnight. Remove the rosemary from the milk and discard. Add the infused milk to the buttercream as directed above.
Green Tea Buttercream - Combine the milk, half-and-half, and 1/2 cup [16 g] of green tea leaves (or two tea bags of tea) in a medium saucepan. Heat gently over medium heat until just simmering, then remove from the heat. Let cool, then cover and refrigerate for at least 2 hours and up to overnight. Remove the tea leaves from the milk and discard. Add the infused milk to the buttercream as directed above.
Lavender Buttercream - Combine the milk, half-and-half, and 1 teaspoon culinary lavender in a medium saucepan. Heat gently over medium heat until just simmering, then remove from the heat. Let cool, then cover and refrigerate for at least 2 hours and up to overnight. Remove the lavender from the milk and discard. Add the infused milk to the buttercream as directed above.