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Red Velvet Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

The Traditional frosting for Red Velvet cake, Ermine is also known as Boiled Milk or Butter Roux Frosting.

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.

For years I tried to find the "flour"frosting that is supposed to be on the red velvet cake and here it is! Yea! thank you

Since my mother is diabetic I am always looking for frostings that, while still using sugar, are not too sweet. This one was amazing! I agree, the flavour does indeed remind me somewhat of soft-serve iced cream. Thanks for sharing!

I have been in love with this frosting since I was a kid. It went by the name of Not-To-Rich Frosting. My mom clipped the recipe from the newspaper back in the 60's. Just as you stated it went with the Fire Engine Cake.

Oh my gosh. I thought my family was the only one who knew about this recipe. It was my Grandma's. She made it during the depression as it used less sugar (and granulated at that)than traditional recipes. I just love this on Banana Cake. We call it Ice Cream Frosting.

this is truly the tastiest frosting...try it on your red velvet cake, with a layer of coconut. What is so nice about this, as opposed to the cream cheese is that the flavor is delicate enough not to overpower the cocoa flavor in the cake.

NEVER again, cream cheese for mine! this RECIPE ROCKS! it thickened in a few minutes and I wanted to gorge on the frosting! who cares about cake when you make this recipe? not I! LOL I just made it and may need to make a second so I can eat it in private LOL

Shane this has to be my absolute favorite frosting recipe. I cringe when I see a recipe for red velvet cake with cream cheese icing.

I just joined Bakespace, and finding someone who loves this recipe as much as I do confirms what a great site this is! I always look at the frosting recipe for any red velvet cake recipe I come across. So many are cream cheese, but a true red velvet (Waldorf Astoria) cake has the boiled milk frosting! Fabulous!

This frosting is WONDERFUL!! No need for a cake, just hand me a spoon please!

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