Ermine Icing for Red Velvet Cake
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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- 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
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.
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.
3Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
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.