Ermine Icing for Red Velvet Cake

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:

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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1 Cake ( 2 - 3 layers)
5 Min
10 Min
Stove Top


  • ·
    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


  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.

Printable Recipe Card

About Ermine Icing for Red Velvet Cake

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

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