Feathery Frosting

This frosting has been around for many years and is known by various names: ermine frosting, boiled milk frosting, roux frosting and mock cream, which probably best describes it. It is the frosting that was originally used for red velvet cake. It is smooth, rich, has a flavour similar to cream cheese frosting, is less sweet and perfect for piping. Give it a try, you will not frost a cupcake without this ever again!

75ml flour

250ml white sugar

250ml milk, warmed

7,5ml vanilla

a pinch of salt

225g butter, room temperature

Add the flour and sugar to a saucepan and turn the heat on to medium. Cook dry for about 30 seconds while stirring constantly.

Warm the milk and slowly add the warmed milk to the flour mixture while whisking.

Stir the mixture until it has thickened.

Remove from the heat and scrape into a clean bowl. Cover the bowl with cling film BUT PRESS THE CLINGFILM RIGHT DOWN ONTO THE ROUX/FLOUR MIXTURE SO THAT THE SURFACE HAS ‘A SEAL OF PLASTIC’ON IT, which will prevent it from forming a skin.

Put aside and allow to cool completely.

Measure the butter so long and leave to stand so that it can soften.

Add the butter to the bowl of a stand mixer fitted with the whisk attachment and beat it on medium-high speed for 3 minutes. The butter should be completely smooth and the colour should change to a very pale yellow.

Turn the mixer onto medium speed and add the flour mixture, one spoonful at a time until all of it has been incorporated into the butter.

Now add the vanilla and salt and whip the mixture for a final 3 minutes.

You now have one of the best frostings for cake!

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