Ermine Buttercream Frosting

Ingredients:
10g honey
40g milk
5g all purpose flour

40g salted butter ~ room temp
5g icing sugar

Directions:

1. Add all purpose flour to honey & milk, mix well
2. Heat over low heat till the mixture thickens, stirring constantly.
3. After the milk roux has cooled down to room temp., seal with food wrap & store it in the fridge till needed.
4. After whipping the softened butter till creamy; add in the sugar & whip till it is light & pate.
5. Add the cold milk roux, spoon by spoon.  Mix well before add the next spoon.
6. Transfer the honey ermine cream to a piping bag fix with a Wilton 1M or 6B nozzle.

(Note: The cream can stay in room temp without the need to refrigerate.  However, avoid holding the cream in warm hand for too long, as body temp can melt the cream)