ERMINE ICING FOR RED VELVET CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ermine Icing for Red Velvet Cake image

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.

Provided by Baby Kato @BabyKato

Categories     Other Desserts

Number Of Ingredients 6

- 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

Steps:

  • 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.

There are no comments yet!