Part of a recipe for Red Velvet cake, this is for the icing, supposed to be smooth and fluffy, but I feel it’s not giving full direction – possibly a 40+ year old recipe. The icing is turning out looking like wet cottage cheese, hardly spreadable and lumpy with a whey like fluid with it, just not blending together, what could be the problem?
•1 cup milk
•5 tablespoons all-purpose flour
•1 cup white sugar
•1 cup butter
•1 teaspoon vanilla extract
4.To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Does the frosting need an electric mixer to be sure it is fully blended, or can it be mixed by hand? Also: Tried using margarine, will that make a major difference? My friend has made cheese before and says that the fluid with the icing is whey from cooking the milk and it separating. Can someone please help me with this?
http://www.cooks.com/rec/view/0,176,156168-255195,00.html has a recipe very similar, but calls for it to be in a double boiler. Could the temperature be too high and causing the milk to separate into cream and whey?
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Part of a recipe for Red Velvet cake, this is for the icing, supposed to be smooth and fluffy, but I feel it’s not giving full direction – possibly a 40+ year old recipe. The icing is turning out looking like wet cottage cheese, hardly spreadable and lumpy with a whey like fluid with it, just not blending together, what could be the problem?
•1 cup milk
•5 tablespoons all-purpose flour
•1 cup white sugar
•1 cup butter
•1 teaspoon vanilla extract
4.To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Does the frosting need an electric mixer to be sure it is fully blended, or can it be mixed by hand? Also: Tried using margarine, will that make a major difference? My friend has made cheese before and says that the fluid with the icing is whey from cooking the milk and it separating. Can someone please help me with this?
http://www.cooks.com/rec/view/0,176,156168-255195,00.html has a recipe very similar, but calls for it to be in a double boiler. Could the temperature be too high and causing the milk to separate into cream and whey?
Part of a recipe for Red Velvet cake, this is for the icing, supposed to be smooth and fluffy, but I feel it’s not giving full direction – possibly a 40+ year old recipe. The icing is turning out looking like wet cottage cheese, hardly spreadable and lumpy with a whey like fluid with it, just not blending together, what could be the problem?
•1 cup milk
•5 tablespoons all-purpose flour
•1 cup white sugar
•1 cup butter
•1 teaspoon vanilla extract
4.To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Does the frosting need an electric mixer to be sure it is fully blended, or can it be mixed by hand? Also: Tried using margarine, will that make a major difference? My friend has made cheese before and says that the fluid with the icing is whey from cooking the milk and it separating. Can someone please help me with this?
http://www.cooks.com/rec/view/0,176,156168-255195,00.html has a recipe very similar, but calls for it to be in a double boiler. Could the temperature be too high and causing the milk to separate into cream and whey?
Part of a recipe for Red Velvet cake, this is for the icing, supposed to be smooth and fluffy, but I feel it’s not giving full direction – possibly a 40+ year old recipe. The icing is turning out looking like wet cottage cheese, hardly spreadable and lumpy with a whey like fluid with it, just not blending together, what could be the problem?
•1 cup milk
•5 tablespoons all-purpose flour
•1 cup white sugar
•1 cup butter
•1 teaspoon vanilla extract
4.To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Does the frosting need an electric mixer to be sure it is fully blended, or can it be mixed by hand? Also: Tried using margarine, will that make a major difference? My friend has made cheese before and says that the fluid with the icing is whey from cooking the milk and it separating. Can someone please help me with this?
http://www.cooks.com/rec/view/0,176,156168-255195,00.html has a recipe very similar, but calls for it to be in a double boiler. Could the temperature be too high and causing the milk to separate into cream and whey?
Part of a recipe for Red Velvet cake, this is for the icing, supposed to be smooth and fluffy, but I feel it’s not giving full direction – possibly a 40+ year old recipe. The icing is turning out looking like wet cottage cheese, hardly spreadable and lumpy with a whey like fluid with it, just not blending together, what could be the problem?
•1 cup milk
•5 tablespoons all-purpose flour
•1 cup white sugar
•1 cup butter
•1 teaspoon vanilla extract
4.To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Does the frosting need an electric mixer to be sure it is fully blended, or can it be mixed by hand? Also: Tried using margarine, will that make a major difference? My friend has made cheese before and says that the fluid with the icing is whey from cooking the milk and it separating. Can someone please help me with this?
http://www.cooks.com/rec/view/0,176,156168-255195,00.html has a recipe very similar, but calls for it to be in a double boiler. Could the temperature be too high and causing the milk to separate into cream and whey?
Part of a recipe for Red Velvet cake, this is for the icing, supposed to be smooth and fluffy, but I feel it’s not giving full direction – possibly a 40+ year old recipe. The icing is turning out looking like wet cottage cheese, hardly spreadable and lumpy with a whey like fluid with it, just not blending together, what could be the problem?
•1 cup milk
•5 tablespoons all-purpose flour
•1 cup white sugar
•1 cup butter
•1 teaspoon vanilla extract
4.To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Does the frosting need an electric mixer to be sure it is fully blended, or can it be mixed by hand? Also: Tried using margarine, will that make a major difference? My friend has made cheese before and says that the fluid with the icing is whey from cooking the milk and it separating. Can someone please help me with this?
http://www.cooks.com/rec/view/0,176,156168-255195,00.html has a recipe very similar, but calls for it to be in a double boiler. Could the temperature be too high and causing the milk to separate into cream and whey?
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Doc Hudson - said
March 21 2011 @ 07:05
That is NOTHING like my Red Velvet Cake Icing!!!!!
Try this one, it is extremely tasty and rich/
1 8-ounce package Cream Cheese
1/2 Cup Butter
2 teaspoons Vanilla Extract
16 ounces Confectioners Sugar
1 Cup Chopped Pecans
Cream together Cream Cheese and Butter. Add Vanilla Extract, mix well. in a separate bowl, sift Confectioners Sugar. Gradually add sugar to Cream Cheese-Butter mixture, beat well after each addition. Beat at high speed until fluffy. Add one cu Chopped Pecans, mix well.
Like I said this is an excellent icing. If you want the recipe for the Red Velvet Cake to go with it, send me a PM and i’ll e0mail it to you. IMO, this cake is far better than one made by Paula Deen’s recipe.
Doc Hudson
Mintee - said
March 21 2011 @ 07:05
those ingredients sound like a blend of gravy.. you know.. butter, flour milk…
I have made sweet gravy for my kids using something similar.. you probably should have melted the butter and cooked the milk/flour, sugar and vanilla together whisking all the way till it became thick and creamy.. thats my thoughts…
Cappo359 - said
March 21 2011 @ 07:05
That doesn’t sound right at all. This recipe is calling for you to make a weak roux for a frosting? I’ve never heard of a frosting recipe that required flour.
Here’s one I’ve done dozens of times that should go just fine with a Red Velvet cake:
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.
You can do this with a hand mixer as well, just take your time, low and slow.
califgirlinva - said
March 21 2011 @ 07:05
I have used this recipe and I have never had a problem..I do use a hand mixer… I think it is the same as your recipe…
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
So maybe that is what is happening to yours..you are not beating it enough…
I hope this helps…Because it is a delish frosting…I just never used it for red velvet cake…
Good luck…
Tiny Dancer - said
March 21 2011 @ 07:05
Yes, you will need an electric blender. I’ve tried to make frosting manually with my hands but it doesn’t come out right. I don’t think margarine would make a difference. Are you sure you followed directions completely? For instance, how thick did you let the mixture get before you let it cool? You may want to back track and think if there is anything you may have done wrong. Personally, I think you just need a mixer and you will be fine. Electric mixers can beat the mixture much quicker, faster and better.
Bev - said
March 21 2011 @ 07:05
Miss Kitty,
This is called a boiled milk frosting and it is delicious but difficult to make and heartbreaking when it separates. The following things seem to help:
Room temperature @ or very close to 72 degrees F
Butter at room temperature,
Cooled milk mixture at room temperature. Speed cooling only by pouring into a room temperature pot or pan, resist the temptation to use the fridge or freezer to help things along.
Cream the butter well, it should look satin-y & almost glow.
Don’t beat the butter & sugar too much after adding the sugar.
Add the vanilla or other flavoring to the cooked milk
Also, the version of this frosting with cocoa powder added is less likely to separate.
You must cook the flour and milk well enough to activate the thickening power of the flour. –But take care not to overcook the milk mixture.
Sorry that I don’t have any definite answers. This is a tough question, I asked it myself a few months ago. Good luck!