Easy Flour Buttercream for people with egg allergy | good to replace Swiss meringue buttercream

* Please turn on the captions and watch the video. This flour butter cream is based on an old-fashioned butter cream called “Ermine Frosting“. I made a recipe by reconstructing the proportion of ingredients for a more stable cream. [Ingredients] 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml 300 g (1 and 1/2 cup)granulated sugar 70 g (1/2 cup 1 Tbsp) all purpose flour 360 g(350 ml) whole milk 450 g(2 cups)unsalted butter 2 tsp vanilla extract 1/4 tsp salt #Ermine_frosting #Ermine_buttercream -------used music---------------------- --------------------------------------