Red Velvet Tiered Cake With "ermine" (Cooked Flour Frosting)
Decorating By nadia99 Updated 17 Dec 2012 , 8:35pm by Chasey

I'm baking a 3 tiered red velvet cake next week. Originally I was going to use american buttercream as a filling, now I'm thinking of using the Ermine frosting. I've used it on red velvet cupcakes before, but not in a cake. A couple questions:
1) Does it hold up without refrigeration, in terms of texture and food safety? I've read different opinions.. Considering it was used around WWII, I would think it would be fine on the counter for a day?
2) Can this get as smooth as american buttercream to frost the outside? I want to ice it very smooth - no fondant.
Thanks for your help!
- Nadia

You can get this cooked frosting very smooth.
You can use the same weight of powdered sugar instead of granulated, and strain the cooked mixture through a fine sieve after cooking to guarantee that it is smooth. It will NOT crust but a metal spatula dipped in a cup of boiling water will get it glass smooth.
I personally would keep this cake under construction refrigerated whenever possible--I would let it sit at room temperature ONLY at the actual wedding.
But I'm an old-school fogy with different personal limits of food safety. In the 1950's and before, the more common wedding-cake icings were either dry royal or cooked meringue, which are definitely stable at room temperature.


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