Summary: Okay, so I fancied red velvet cake but knew little about it. After much research I believe this style of icing is the traditional red velvet topping, not cream cheese. It is a lovely, light icing that I would be happy to use on any cake, fab for layer cakes. Please don’t be put off by the ingredients (I was) because it is very good, a bit like the insides of hostess cupcakes.
Ingredients
- 1/2 cup plain flour
- 1 cup milk
- 250g softened butter
- 1 1/4 cups castor sugar
- 1 tsp vanilla
Instructions
- In a saucepan, combine the milk and flour. Cook over low heat, whisking constantly, until mixture thickens. And I mean almost mashed potato like.
- Add this mixture into a stand mixer while it’s hot and beat with the paddle attachment until it cools to room temperature. Yes you can use beaters but just wait for it to cool and beat smooth before the next step.
- Add the softened butter gradually until it’s uniformly mixed, and then gradually add the sugar and vanilla.
- Beat on the highest speed for 10 minutes, the icing should be pure white (it will take a while) and fluffy, ready to spread or pipe.
- Trust me, the effort is well worth it.
- Makes enough for 24 (or more) cupcakes or enough to fill and cover a layer cake.
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