ermine icing for red velvet cake
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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prep time
5 Min
cook time
10 Min
method
Stove Top
yield
1 Cake ( 2 - 3 layers)
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
How To Make ermine icing for red velvet cake
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Step 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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Step 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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Step 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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Step 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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Discover More
Category:
Other Desserts
Culture:
American
Ingredient:
Flour
Method:
Stove Top
Keyword:
#American Frosting
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