We were making Red Velvet cakes before it became cool. In the sake of tradition, our cake is iced with a french-style butter roux icing (also called ermine icing) which is very light and fluffy but time-consuming to prepare. As a kid, I was always amazed that Mom would put 2 bottles of red food coloring in the batter so I asked her to make half of the batter blue so we could have a red white and blue cake. However, the blue layer came out really dull and unappetizing – probably from the chocolate. It still tasted good though!
Red Velvet Cake
- 1/2 C shortening
- 1 1/2 C sugar
- 2 eggs
- 2 Tbls cocoa
- 2 Oz red food coloring
- 1 Tsp vanilla
- 1 Tsp salt
- 1 C buttermilk
- 2 1/2 C sifted cake flour
- 1 1/2 Tsp baking soda
- 1 Tbls vinegar
- 1 C Whole Milk
- 4 Tbls All-Purpose Flour
- Pinch of Kosher Salt
- 1 C unsalted Butter
- 1 C Granulated Sugar
- 1 Tsp Vanilla
Cream shortening & sugar; add eggs.
Make paste of cocoa & food coloring, add to creamed mixture & mix well.
Add salt & vanilla to buttermilk.
Alternately add buttermilk & flour into shortening mixture, mixing well.
Mix baking soda to vinegar & fold gently into batter. DO NOT BEAT!
Makes 3 layers.
Bake at 350 degrees F for 20-30 minutes.
In small saucepan, whisk flour and salt into milk and place over medium heat.
Cook mixture, whisking frequently, until thickened.
Pour into a bowl to stop cooking, covering with plastic wrap on the surface to prevent crusting.
In a stand mixer, begin creaming the butter and sugar until fluffy.
Add vanilla and mix to combine.
When milk/flour mixture is cooled to approx room temperature, add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.
Slowly but surely the gluten will pull in the butter into a suspension.
You should have an extremely fluffy, light and buttery frosting when completed.