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