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Butter roux icing

post #1 of 5
Thread Starter 
I am trying to look for the proper way to make butter roux icing. I found a few variations on the internet and I don't know what is right. How do I know what recipe is correct?? Any suggestions on where to find this? Thanks!
post #2 of 5
Are you referring to the "proper way" as they use different cooking times? I have tried the heirloom frosting:
http://cakecentral.com/recipe/heirloom-frosting
and one other that uses shortening instead of butter. I like the all butter recipe, except it separated on me at room temperature. (I don't like cold frostings and cakes). I did not like the all shortening version (not a fan of the grease). So my next try will be half of butter and shortening. HTH.
post #3 of 5
i have the same problem..the frosting splits..the milk separates...what am i doing wrong?
post #4 of 5
I use this recipe http://www.bakespace.com/recipes/detail/%28Red-Velvet%29-Ermine-Frosting-%28Butter-Roux-or-Boiled-milk-Frosting%29/13589/ and it's wonderful, my new favorite. It looks like this http://cakecentral.com/gallery/2279176/swiss-mocha-with-ermine-frosting on cupcakes. I've had no problems with it separating. This is a perishable frosting and shouldn't be left at room temperature for more that a couple of hours, though. Could that have been the problem?.
post #5 of 5
i think i was not beating it enough...i thought it would all come together quickly...but you have "to beat the living daylights out of it"....worked!!
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