Ermine Icing For Red Velvet Cake Recipe

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Ermine Icing for Red Velvet Cake

Baby Kato

By
@BabyKato

This recipe has been posted here for play in CQ3 - New York. Found at website: cooking.nytimes.com/...-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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Serves:

1 Cake ( 2 - 3 layers)

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

5 tablespoons/40 grams flour
1 cup/235 milliliters whole milk
1 teaspoon/5 milliliters vanilla extract
pinch of salt
1 cup/ 230 grams unsalted butter, softened
1 cup/200 grams granulated sugar

Directions Step-By-Step

1
Over 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.
2
Remove 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.
3
Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
4
With 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.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American