From my research it seems this cooked flour buttercream icing is the original icing for red velvet cakes. It is known by quite a few names e.g ermine frosting, roux icing, cooked roux icing. I used icing sugar for this recipe but granulated sugar can also be used, however you have to follow a different method. Leave a comment in the comment box below the recipe and I will respond with the method.
It is quite creamy, smooth and light and tastes delicious and it is not as sweet as American buttercream. It can be used just any other buttercream to ice cakes, sandwich macarons, and anything that needs buttercream frosting or icing
- 226 grams unsalted butter (softened)
- 200 grams icing sugar
- 240 ml milk
- 75 grams plain flour
- 2 teaspoons vanilla extract
- Put the milk and plain flour in a pot and whisk until smooth, then put this mixture in a medium heat and keep whisking until thick and smooth.
- Remove from the heat and leave to cool completely
- Put the icing sugar and butter in a bowl and whisk until cream and light.
- Add the cooled flour mixture into the butter mixture together with vanilla extract and whisk until creamy and the flour mixture has mixed in.
- Now you can use this icing to decorate cakes, cupcakes and anything else that needs icing on it.