Cooking with Karel Anne: Red Velvet Cake Icing

Today we are celebrating two birthdays, chef Karel Anne and a KXII little viewer.
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The traditional icing for a Red Velvet Cake takes a couple of steps, and is more than opening a jar from the grocery aisle. When you taste it, you will know why it’s worth the effort. This morning we will be doing the two step process, and icing the Red Velvet Yippee Cakes. Everyone gets their own little cake today, so it’s like every day is your birthday!

Red Velvet Yippee Icing

1 cup milk (or cream, see note)

2 Tablespoons flour

1 cup unsalted butter, softened (2 sticks)

1 cup sugar

1 teaspoon vanilla
1. Combine the milk and flour together in a saucepan. Cook over medium heat, whisking constantly for at least 2 and a half minutes, and up to four minutes. (Using skim milk, you whisk the maximum amount of time; cream, the least) When you can draw a line with the whisk and the mixture stays separated, the mixture is ready. Refrigerate for at least 2 hours, with the option of overnight.

2. In a medium mixing bowl, beat the butter on high speed until it is fluffy and loses all color. Add the sugar up to one-third cup at a time while the mixer is running. The mixture will become smooth. Add the vanilla and a few spoonfuls of the chilled milk-flour mixture at a time until it is all incorporated.

3. If not using immediately, chill icing. When ready to use, allow icing to come to a cool room temperature and stir well before icing a cake.


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