ERMINE FROSTING

This is another one of those remarkable recipes from the 1930s that just goes to show, you really can make something out of almost nothing.  Said to be the original icing for red velvet cake, it became the icing of choice for birthday cakes for three or four generations.  It swooshes and swirls and then stays that way.  The directions will be unfamiliar, and until you’re actually spreading it on a cake and having a taste, you may be doubting the whole enterprise!!  But give it a try—and add still one more dessert treat to your file.  This recipe frosts one layer—just double it for two, or for a sheet cake.

• 2 ½ tblsps flour
• ½ cup whole milk
• 1 tsp vanilla
• Pinch of salt
• ½ cup butter, room temperature
• ½ cup white sugar

Put butter and sugar in stand mixer and beat until light and fluffy—5 minutes.  In a small saucepan over medium heat, whisk flour and milk and heat to simmer.  Keep stirring until it gets very thick and pudding -like.  Remove from heat and stir in vanilla and salt.  Scrape into a bowl to cool—cover with plastic wrap.  When flour mixture has cooled and butter and sugar are well beaten, set mixer to medium and add flour mixture, 1 tblsp at a time.  Continue to beat combined mixtures until icing becomes light and fluffy, with the texture of whipped cream.  Be sure both cake and frosting are cool before icing.

The Kitchen Hive