RED VELVET CAKE
Red Velvet Cake
It has a boiled milk and flour base that is added to creamed butter and sugar. This g..Read More
- 1 cup Whole Milk
- 3 TB All Purpose Flour
- A pinch of Salt
- 1 cup unsalted Butter
- 1 cup Granulated Sugar
- 1 tsp Vanilla extract
Whisk flour into milk and place over medium heat in a small sauce pan.
Cook mixture until thickened, whisking constantly.
Remove from heat and whisk in the Salt.
Pout into a clean bowl and cover with plastic wrap on the surface. (This will stop the cooking and the plastic will prevent crusting)
Set aside to cool slightly.
In a stand mixer, begin creaming the butter and sugar until fluffy.
Add vanilla extract and mix to combine.
When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.
Slowly but surely the gluten will pull in the butter into a pseudo emulsion.
You should have an extremely fluffy, light and buttery frosting when completed.
It has a boiled milk and flour base that is added to creamed butter and sugar. This gives you a rich but light taste with an ermine-like mouth feel, thus the name. Not quite a butter creme, but close. It's really quite a unique and delicious type of frosting, but does need to be refrigerated though as it does not stand up well to temps above 70 degrees.
I am sure this is part of the reason that it has been forsaken for the more modern Cream Cheese frosting (Which I LOVE on Carrot Cake). But I assure you, if you take the time to make this delicious frosting, you will NOT be disappointed.