This is actually an ermine buttercream frosting flavored with ube. It's silky-smooth, creamy, fluffy, and much less sweet than your regular frosting. It’s firm enough to hold its shape and pipes beautifully on ube cupcakes and ube cake.
⅛tsppurple food coloror something similar, see note 1
2tbspcondensed milk add up to 4 tbsp if preferred, see note 2
Instructions
Place sugar, flour, and salt in a saucepan. Stir constantly and cook for 30 seconds over medium heat.
Slowly pour the milk while continuously stirring until the mixture becomes thick and smooth. This should take about 5 to 7 minutes. Lower the heat if needed. Milk can burn easily over high heat.
Remove from heat and pour into a stainless or heat-proof bowl. Press cling wrap over the top and sides of the bowl to prevent skin from forming. Let it cool for 20 minutes at room temperature then refrigerate for 30 minutes to further speed up the cooling. Don't completely chill as it won't mix well with the butter (see note 3 to make ahead).
Once the boiled milk has cooled to room temperature, beat butter with an electric mixer until light and fluffy. Add milk mixture 1 tablespoon at a time beating until smooth. Scrape the sides and bottom of the bowl every now and then. Add condensed milk and salt together with the last scoop of the roux.
Add ube extract flavor and food color. Beat for another 2 to 3 minutes until it reaches the consistency of whipped cream. Adjust the food color based on preference.
Spread on cupcakes or cakes with a knife or use a piping bag with a pastry tip.
Video
Notes
Food color - I recommend using gel paste for better results.
Condensed Milk - do not add more than 4 tbsp as it can affect the overall texture of the frosting.
The milk roux can be made ahead and refrigerated overnight but take it out of the fridge 1 hour before using.
Serving size: This frosting makes tall swirls. For minimally frosted cakes you can scale down by using half a portion of each ingredient.