I'm making this "Very Vanilla Cake" from Fine Cooking as a wedding cake

D

deb-in-mi

Well-known member
The last roux/pudding style frosting I attempted wasn't very good

but this one is YUMMY! Maybe it's the 6 sticks of butter -LOL.

Do you (or anyone) have a recipe for a chocolate roux/pudding frosting?

 
That's why I added an extra egg yolk and upped the sugar a bit

I was afraid it would be dry. The result was moist and delicious!

 
Try this for Chocolate Ermine (roux, pudding) frosting: REC: Chocolate Ermine Frosting. . .

I would add more cocoa, maybe 4 tablespoons; just a suggestion! smileys/smile.gif

Chocolate Ermine Frosting Roux Frosting
http://pastrychefonline.com/2012/08/24/1-2-3-4-cake-with-chocolate-ermine-frosting/

1 cup milk (I used whole milk)
4 Tablespoons all purpose flour
2 Tablespoons best quality cocoa powder (I used Pernigotti)*
1 cup sugar
fine sea salt, to taste
2 sticks cool butter


In a medium saucepan, whisk the flour and cocoa powder together with a small amount of your milk to form a paste.

Add the rest of the milk and the sugar to the pot and whisk over medium heat.

Add a heavy pinch of salt and taste. Adjust if necessary. The proto-frosting will be very sweet, but worry not. It will balance nicely when you add the butter later.

Bring the milk mixture to a boil, whisking constantly. Whisk for another 30 seconds to a minute and then remove from the heat.

Pour into a metal bowl to cool. Whisk occasionally until the mixture reaches room temperature. You can speed this up by refrigerating the mixture.

Fit your mixer with the whip attachment. Whip the butter until light and fluffy.

Add the chocolate mixture, a couple of tablespoons at a time, making sure each addition is incorporated before adding the next and scraping the bowl as necessary.

http://pastrychefonline.com/2012/08/24/1-2-3-4-cake-with-chocolate-ermine-frosting/

 
Why do you think it looks dry? Looks like a cake with an extremely fine, even grain. . .

I have seen and tasted cakes with grain like the one in the picture, and if they are carefully baked, they are moist and delicious. The cake should be fine-grained. Cakes with larger, more coarse grain *look* more moist because you can see the inside of the cell walls that make up the grain, and they are shiny inside--or at least that is MY theory! smileys/smile.gif

 
How much sugar did you add? I'm asked to make vanilla cupcakes for a party

and if it's good, I'll try your version of this recipe.

 
It's a winner and any extra freezes really well. Just don't do this:

I'd already made it a few times to perfection and then I was running late one night. I cooked up the eggwhites, but forgot to take the butter out of the freezer. So I zapped it. Felt okay, but the internal temperature must have been higher than I thought because the butter melted and ruined the buttercream.

And I did it THREE TIMES IN A ROW!

Gravy, that was a bad night. I was trying to create a 3-D armadillo cake, didn't realize what my problem was and just kept repeating the same error over and over again.

Well, to be fair, it was multiple errors that I all blamed on the butter. I tried making it with powdered egg whites first and thought THAT was the problem. Then I did something wonky with real egg whites in the double boiler and thought THAT was the problem. By the third attempt, I suddenly realized it was the too-hot butter.

I probably could have refrigerated the runny stuff and tried beating it again after the butter had rehardened but NO, I threw it away each time. Lots of egg, sugar and butter got wasted over that damn armadillo.

 
According to this, you could've fixed it by putting it back in the fridge

"So, at this point, I’ve added all of the butter, but, again, because the butter was too soft, it seems too loose. So, I placed the bowl into the refrigerator for about 15 minutes, and then beat the buttercream for a few moments more on low speed. It thickened up, but was still a bit loose, so I added a few extra cubes of butter and mixed for a moment or two."

"...Let’s have a moment of silence for all of those batches of SMB that were thrown in the garbage at this stage, because they were deemed hopeless."

I think what is going to need to be learned is "butter needs to be cool, but not cold." It sounds like some magic sweet spot of temp that is fleeting.

http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

 
Here is test cake - agree icing is a winner!

My 6" test run layer cake. First try using Swiss meringue buttercream (learned: next time use real egg whites vs carton; next time wipe down bowl/whisk with lemon juice*) and taste testing new to me chocolate cake recipe. As you can see I wasn't even really trying to pipe, just wanted to get a feel for it.

Waiting to be mom and kid approved.

*My meringue never got stiff peaks, so I dd something wrong. My guess not degreased enough given I don't have an automatic dishwasher. I thought I was careful, but I guess not enough.

I did get the scrambled eggs look and kept whipping. However, it wasn't till I read, whip on low, that it came together.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/965d73d2-7ba8-40bb-a3db-d6726530aa42_zpsavzgl7ep.jpg

 
You must log in or register to reply here.
Back
Top