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!

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My Secret Less-Sweet, Fluffy Vanill...

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The most viewed boiled milk frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine