Red Velvet Cake
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
Whisk flour into milk and place over medium heat in a small sauce pan.
Cook mixture until thickened; remove from heat and add salt;
Set aside to cool slightly
IN a stand mixer, begin creaming the butter and sugar until fluffy.
Add vanilla
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.