Sunday, 18 May 2014

White Frosting For Red Velvet Cake



I have always been a sucker for drama cinema with multi starer casts. One such fave since 1989 has been Steel Magnolia. It was to me an iconic movie with inspirational icons like Julia Roberts, Sally Field, Shirley Maclaine and Dolly Parton ruling the screen. In Steel Magnolia I first saw the red velvet cake, it was the groom's cake made in the shape of an armadillo. A few years later the Magnolia bakery in Manhattan popularised the red velvet cupcake and that got struck off the bucket list last summer. Only remaining KRA was making it at home, which got accomplished yesterday. I must add that I was not really 100 percent proud of the cake, which is why I will put up the recipe of the cake later once I have perfected it, but yes, the white frosting was 200 percent on the dot! The frosting had such an interesting flavour to it that you must really try whipping it up yourself soon.


I used 1/2 cup all purpose flour, 11/2 cups milk, 11/2 cups icing sugar, 11/2 cups or 150 grams butter ( I used Indian Amul butter) and 1 tbsp vanilla essence.

Soften the butter. 

Mix the flour into the milk and help it dissolve well by stirring. Now heat this liquid, stirring at low heat all the time till the mix is very thick. Set it aside and allow it to reach room temperature.

Whisk the butter and the sugar together. This should be done in a largish bowl with an electric beater. Whisk at medium speed. Continue till the mix is light and fluffy. Now add in the flour batter slowly, a tbsp at a time while whisking with the same beater at high speed. Go on till the entire flour batter is fluffed into your frosting. Lastly fold in the vanilla. 

When your cake is at room temperature, fill it up with this gorgeous white as snow frosting. You can store the frosting in the refrigerator.

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