Red Velvet Cake with Ermine Frosting | Easy and Stable Buttercream Frosting

Описание: Red Velvet with Ermine Frosting – this cake is unbelievably soft and moist. someone requested Ermine frosting. In fact, this is my first time getting to know Ermine frosting, never knew it’s so easy and the cream is so smooth and fluffy. The amazing thing is it is not very sweet. If you had always thought buttercream is yellow and thick, try this one. It turned out my buttercream is not so yellow and it’s not that thick and heavy. The cream is so delicious and easy to make unlike those typical Italian or Swiss Meringue buttercream. And it is not so sweet like American buttercream. It definitely goes well with red velvet or chocolate cake. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Red Velvet Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.

90g [⅓ cup + 1 tbsp] unsalted butter
160g [⅔ cup] whole milk
15g [1 tbsp] white vinegar
240g [2 cup] cake flour
15g [2 tbsp] cocoa powder
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
150g [¾ cup] caster sugar
2 eggs ***
1 tsp vanilla extract
Red food colouring

***egg replacement:
120g [½ cup] plain yogurt

• Ermine Frosting
150g [¾ cup] caster sugar
60g [½ cup] all-purpose flour
½ tsp salt
360g [1½ cup] whole milk, room temp
320g [1½ cup] unsalted butter, room temp


syrup [1 tbsp sugar + 2 tbsp hot water]
piping tip: #353


Instructions:

• Red Velvet Cake
1. Preheat oven at 170°C/340°F.
2. Add the butter into a large mixing bowl. Set aside so that it’s softened.
3. In a glass, add milk and white vinegar. Mix well until it is well combined. Set aside and let it rest for 5 minutes before use.
4. Sift the dry ingredients: cake flour, cocoa powder, baking powder, baking soda and salt. Give it a quick mix and set aside.
5. Once the butter is softened, add in the sugar. Mix on high speed until creamy and pale. Occasionally scrape the bowl.
6. Add in the eggs, one at a time. Mix on high speed until well combined.
7. Add in the milk mixture. Mix until well combined.
8. Add in the sifted ingredients in 2 batches. Mix a few seconds just until combined, do not over mix.
9. Add in the red food colouring. With the electric mixer, mix on low speed until combined. Do not over mix.
10. Transfer into the 15x15cm prepared pan, greased and lined with parchment paper.
11. Bake in preheated oven at 170°C/340°F for 45-50 minutes.
12. Let the cake cool completely.
13. Slice into 3 sheets.
14. Grate the remaining sheet for fine texture powdery cake. Set aside for later use.


• Ermine Frosting
1. In a pot, add sugar, flour, and salt. Give it a quick mix.
2. Add in the milk, little by little while you whisk. Whisk until the flour is dissolved.
3. Cook it over a medium heat. Stir until the mixture is thickened.
4. When you lift up your whisk, the mixture consistency is thick and stiff.
5. Transfer into a bowl.
6. Cover with a cling film directly on top of the mixture to prevent formation of skin.
7. Set aside until it is completely cool before use.
8. In a large bowl, add the room temp butter. Mix on high speed until creamy and pale.
9. Once the butter is creamy and pale, add in the cooked mixture, little by little at a time. Mix on high speed until well combined.
10. The cream is stable and stiff.
11.

• Assemble the cake (refer to video)


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