Need Help!!! Red Velvet 'cooked' Icing Way Too Thin!

Baking By crazygrammie Updated 18 Apr 2013 , 2:10am by auzzi

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crazygrammie Posted 17 Apr 2013 , 1:27am
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and the cake is for tomorrow. I followed the Waldorf Astoria recipe to the letter. and it's way too thin to put on a cake, please can someone tell me what to do to thicken it enough to use? tastes awesome and I hate to just dump sugar in there if that's not the best option

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Elcee Posted 17 Apr 2013 , 1:43am
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I'm not familiar with the Waldorf Astoria recipe but I use this one and it's perfect:

 

http://www.bakespace.com/recipes/detail/Ermine-Frosting-(Butter-Roux-or-Boiled-milk-Frosting)/13589/

 

Is yours too warm? You may need to chill it. When I make this I let the flour mixture cool to just about room temperature and add butter that's still cool, not room temp or soft.

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crazygrammie Posted 17 Apr 2013 , 1:45am
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that's what i did. will sit it in the fridge a  bit and beat again. pray for me....
 

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crazygrammie Posted 17 Apr 2013 , 11:30am
post #4 of 7

what a failure. I made another batch of icing. it just wouldn'[t stick to the cake, kept sliding off. I put everything in the fridge overnight and when i tried to rebeat the last batch it curdled. going to have to make some creamcheese and slap it on there real quick. so disappointed and wasted a pound and a half of butter on 3 batches. never again.

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leonamccauley Posted 17 Apr 2013 , 11:40am
post #5 of 7

Hope you get the one that you are expecting!

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Elcee Posted 18 Apr 2013 , 1:00am
post #6 of 7
Quote:
Originally Posted by crazygrammie 

what a failure. I made another batch of icing. it just wouldn'[t stick to the cake, kept sliding off. I put everything in the fridge overnight and when i tried to rebeat the last batch it curdled. going to have to make some creamcheese and slap it on there real quick. so disappointed and wasted a pound and a half of butter on 3 batches. never again.

Ohh, so sorry! We've all had epic fails at one time or another. The first time I tried SMBC, it came out perfectly, the 2nd time? Utter disaster; like you, I tried 3 imes and it just wouldn't work. The next time, back to perfect. Who knows?

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auzzi Posted 18 Apr 2013 , 2:10am
post #7 of 7

3 tablepoons of flour is a minimal amount.  When the flour is cooked in the milk, the result should be a thick paste-like mass.

 

Check this blog for some good photographs. http://tastykitchen.com/blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/

 

It must be totally stone cold before adding it to the butter. Any heat will melt the butter ... 

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