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.
Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
682 calories; 48 grams fat; 30 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 0 grams dietary fiber; 53 grams sugars; 3 grams protein; 129 milligrams cholesterol; 106 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Frosts one cake, with 2 or 3 layers
Preparation
- 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 puddinglike.
- 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.
15 minutes
Dining and Cooking