ermine icing for red velvet cake
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This recipe has been posted here for play in CQ3 - New York. Found at website: http://cooking.nytimes.com/recipes/1016330-ermine-icing This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake. Hints: Your roux should be the consistency of paste. It will require a bit of time and a lot of whisking before you get a really thick paste. In addition to this the paste must be completely cooled before it is added to the other ingredients.
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yield
1 Cake ( 2 - 3 layers)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For ermine icing for red velvet cake
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5 tablespoons/40 grams flour
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1 cup/235 milliliters whole milk
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1 teaspoon/5 milliliters vanilla extract
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pinch of salt
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1 cup/ 230 grams unsalted butter, softened
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1 cup/200 grams granulated sugar
How To Make ermine icing for red velvet cake
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1Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost pudding like.
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2Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
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3Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
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4With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.
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Categories & Tags for Ermine Icing for Red Velvet Cake:
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