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Frosting Question

post #1 of 13
Thread Starter 
I am making a Red Velvet cake for Valentines Day. There is a term that is used in the recipe for the frosting that I am unfamiliar with. The recipe tells me to cook flour and the milk together until it reaches the “pudding stage “. I have somewhat of a concept of what they men by this but I have never heard of that term before. Can anyone define this for me? Thanks.:)
post #2 of 13
Kellybean, thicken the mixture until it's the thickness of pudding; I'd guess you'd need to stir constantly. How much of each ingredient do they say to use?
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post #3 of 13
i tried to make a recipe like that before and it was nasty. but possibly it was a weird recipe. cut it in half first to see if you like it..
post #4 of 13
Kind of like making a roux if that makes sense....
post #5 of 13
you're getting good, CR
Boy, Kellybean, if it's not to late. Pull a regular red velvet recipe. don't be concerned if there is vinegar and such. It's the red coloring that is the only trick to this cake, and a lot of it. Look for one that's brought up like regular cake.
I'm pretty sure "pudding Stage" is not written terminology. You can cook something like a pudding or until it thickens like pudding. For the sake of the receiver of you toils, get a new recipe. Just my 2 cents.
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post #6 of 13
I agree with Panini. This is not going to be good. A classic red velvet has tons of red food coloring (Wilton has one with no taste). Most red color is very bitter!! It also usually has buttermilk or vinegar, and baking soda. No cooked ingredients in the mix.
post #7 of 13

Frosting

I would imagine that was a roux.
Not the yummiest process for icing a red velvet cake.
try a cream cheese icing or a hard icing glaze.

On the same subject, besides the smooth texture and red color, what is the grand appeal of the red velvet cake?:bounce:
bake first, ask questions later.
Oooh food, my favorite!


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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #8 of 13
oops sorry, I thought you were asking about the cake, until I re-read, and saw you were asking about the icing.

for the icing, you can just use a Swiss or Italian buttercream. Lots of recipes on the net.

I agree with mbrown, red velvet's only real appeal is the color.
post #9 of 13
OOHHH The icing!!!! I missed that too!
still never heard of it:D
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #10 of 13
Thread Starter 
Thank you all for responding to my post. I think that I will have to make two cakes now to see which of the two frostings I like better, the butter cream or the cream cheese, they both sound YUMMY. One last question. The recipe that I have for the cake calls for 2 oz. red food coloring. My husband thinks that it should be .2 ozs. I’m SO CONFUSED!:confused: What do you say.
post #11 of 13
2oz sounds right. it takes a lot.
post #12 of 13
Ditto jessiquina.
post #13 of 13
Thread Starter 
Thanks agin. Oh yeah, HAPPY VALENTINES DAY!:beer:
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