boiled milk frosting

Recipe video above. This is actually an old fashioned frosting called Ermine Frosting that was traditionally used for Red Velvet Cake. Though not widely known, many consider it far superior to buttercream because its 100% silky smooth, far less sweet and much fluffier - which means you can pipe sky high mounds onto cupcakes and it won&#039;t be sickly sweet. The texture is like whipped cream but slightly more dense. But while whipped cream deflates within hours, this frosting will hold its shape for days! Don&#039;t be turned off by the flour - you absolutely cannot taste it at all. Makes enough to frost 12 cupcakes generously with tall swirls (pictured), or 24 cupcakes swirled on with a knife, or a two or three layer 20 - 23cm/8-9&quot; cake.

My Secret Less-Sweet, Fluffy Vanilla Frosting

tbsp flour (, plain/all purpose)

white sugar

tsp vanilla extract

salt

unsalted butter

cocoa powder, unsweetened ((Dutch processed best, if you can))

Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.

While whisking constantly, slowly pour the milk in (this ensure it's lump free).

As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.

Cook until the mixture thickens in a thick, dolloping custard - see video for texture. TIP: Thicker texture = thicker frosting texture but won&#039;t make the frosting dense, it&#039;s still fluffy and spreadable but it just makes it &quot;sturdier&quot; with sharper edges when piped.

Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.

Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don&#039;t let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill - otherwise it won&#039;t mix well with softened butter).

Thickening Roux:

Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it&#039;s smooth and changes from yellow to very pale yellow, almost white.

Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.

Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it&#039;s ready to use!

Making the Fluffy Frosting:

Beat in the cocoa powder at the end, just until mixed through.

Chocolate flavoured option:

Use it like any other frosting on cakes and cupcakes - either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.

See notes for storage / make ahead.

Frosting cakes and cupcakes:

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Ding Dong Cake recipe

unsalted butter, softened

sugar

eggs

all-purpose flour

chocolate cocoa powder

baking soda

baking powder

strong brewed coffee, cooled

milk

Tablespoons all-purpose flour

vanilla extract

(12 ounce) semi-sweet chocolate morsels

heavy whipping cream

Spray two 9-inch cake pans with baking spray. Set...

Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.

In a bowl, combine the flour, cocoa, salt,...

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.

In a measuring cup, combine cooled coffee with...

In a measuring cup, combine cooled coffee with milk*. Set aside.

In a large mixing bowl, beat butter and...

In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once all the ingredients are added, beat cake...

Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).

Divide cake batter into the two cake pans....

Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

In a small saucepan, combine the flour with...

In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.

Remove from heat and stir in vanilla. Cool...

Remove from heat and stir in vanilla. Cool completely.

In a mixing bowl, combine butter and sugar,...

In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!

In a glass bowl (safe for the microwave)...

In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

Place first layer of cooled cake on a...

Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.

Slowly pour the ganache over the cake, using...

Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

https://mediavine-res.cloudinary.com/video/upload/vtf72rslblobt2qq3cs4.mp4

Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Ding Dong Cake

After sharing my first red velvet cake recipe (which now has over 100 five star reviews!), I&#39;ve since had many readers asking for a traditional red velvet cake recipe that uses an ermine frosting. This recipe uses the same base cake layers as my original red velvet cake, however the cream cheese frosting is replaced with a silky smooth, light, and not too sweet ermine frosting!

Red Velvet Cake With Ermine Frosting

flour (regular, all purpose flour)

cornstarch

cocoa powder

½ tsp baking soda

tsp baking powder

(omit

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

eggs (room temperature)

vanilla essence/extract

1½ tsp white vinegar

red liquid food colouring

buttermilk (room temperature)

milk (full fat)

vanilla extract/essence

Preheat oven to 180°C (350°F) (see note 7 for convection oven) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornstarch, cocoa powder, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 6), cream together for 2-3 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Add in your vanilla, vinegar and red liquid food colour, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in all of your buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 1).

Distribute the batter evenly into the two 8 inch cake tins, and bake for 30-35 minutes or until a toothpick comes out clean. Be careful not to open the oven door too early otherwise this can cause the cake layers to sink (see note 2). Also avoid overbaking the cake layers otherwise they will dry out.

Once baked, allow them to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting. For tips on how to frost your cake, check out the blog post above where I walk you through how I decorated mine with pictures, or watch my YouTube video below :)

Place a saucepan over a medium heat and add in sugar and flour. Using a whisk or spatula, continuously mix for 2 minutes to gently toast the flour. Be careful not to burn the flour - the color shouldn&#39;t visibly change.

Next add in 3/4s of a cup of milk (180g) and mix until the mixture is smooth. Once smooth, add in the remaining 3/4s of a cup (180g) of milk and again mix until the mixture is smooth. In total you&#39;re using 1 and 1/2 cups of milk (360g).

Keep gently stirring until the mixture begins to bubble. Once bubbling, continue to stir for another minute until the mixture is thick in consistency. It should have a thick paste/pudding like texture.

Allow to cool to room temperature. I like to pour the mixture onto a plate, cover the top with cling wrap so that the cling wrap is touching the flour mixture (to prevent a skin from forming) and freeze for 30 minutes.

Next in a large bowl add in butter, and using a hand or stand mixer on a medium-high speed, whip for 5 minutes until it&#39;s light and fluffy.

Next add in flour/milk mixture a tablespoon at a time while continously mixing. Ensure the mixture is at room temperature (not hot or cold) otherwise it may curdle (see note 9).

Once done, add in vanilla and salt. Mix until well combined. The frosting is now ready to use!

Ermine Frosting

Frosting was absolutely delicious! Wish the cake was a tiny bit more red-velvety (maybe i need to add a bit more vinegar next time) but over all very good cake!

I've tried Red Velvet cakes for years... always a little disappointed... THIS RECIPE was perfect!  Icing turned out amazing... Thank you so much for finally posting a recipe that works!   I did use all the measurements in grams and I did sift all the dry ingredients... but WOW... This is a keeper!!

https://www.youtube.com/watch?v=cvnFuCqPciQ

RECIPE: https://cakesbymk.com/recipe/traditional-red-velvet-cake-with-ermine-frosting/
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After sharing my first red velvet cake recipe (which now has over 100 five star reviews!), I’ve since had many readers/viewers asking for a traditional red velvet cake recipe that uses an ermine frosting. This recipe uses the same base cake layers as my original red velvet cake, however the cream cheese frosting is replaced with a silky smooth, light, and not too sweet ermine frosting!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Red Velvet Cake
▢2¼ cups (275 g) flour - regular, all purpose flour
▢3 tbsp (18 g) cornstarch
▢3 tbsp (14 g) natural cocoa powder - unsweetened, best not to use Dutch processed (see note 8)
▢½ tsp baking soda
▢1 tsp baking powder
▢½ tsp salt - omit if using salted butter
▢6 tbsp (86 g) unsalted butter - room temperature
▢¾ cup (141 g) unflavoured vegetable oil - I use canola
▢1¾ cups (344 g) white granulated sugar
▢3 large eggs - room temperature
▢1 tbsp (12 g) vanilla essence/extract
▢1½ tsp white vinegar
▢3½ tbsp red liquid food colouring
▢¾ cup (158 g) buttermilk - room temperature

Ermine Frosting
▢1½ cups (300 g) white granulated sugar
▢½ cup (68 g) flour - regular, all purpose flour
▢1½ cups (360 g) milk - full fat
▢1½ cups (340 g) unsalted butter - room temperature
▢1½ tsps vanilla extract/essence
▢⅛ tsp salt

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Thanks for watching!

Super moist, traditional RED VELVET CAKE recipe with ERMINE FROSTING

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