Ermine Frosting

1. In a medium saucepan whisk together sugar, 1/3 cup of the flour, and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in vanilla. Transfer to a large bowl. Cover surface with plastic wrap and cool to less than 80°F, about 2 to 2 1/2 hours. Meanwhile, prepare cake layers.

2. When the flour mixture has cooled, cut the 2 cups of butter in 1 Tbsp. pieces. Beat in butter, one piece at a time, with a mixer on medium-high until smooth, scraping bowl as needed. Make sure each piece of butter is incorporated before adding the next. Frosting may look curdled until all the butter is added.

   Test Kitchen Tip: If frosting looks curdled after all your butter is added, the mixture may be too cold. To warm, remove the bowl from your mixture and set the bowl over a pan of simmering water to gently warm the mixture for 1 to 2 minutes, stirring with a whisk during this time. (Note: You don't want the bowl to come in contact with the water.) Return the bowl to the mixer and continue beating until the frosting becomes smoother while beating. If the frosting is thin, the mixture may be too warm. Chill mixture for 15 minutes in the refrigerator and continue beating. Repeat this as necessary.

White Velvet Cake

1. Preheat oven to 350°F. Grease two 9x2-inch round cake pans. Line pan bottoms with parchment paper. Lightly flour pans. In a medium bowl, stir together the 3 cups of flour, cornstarch, baking soda, and salt.

2. In an extra-large bowl, beat butter with a mixer on medium 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add egg whites, vegetable oil, vanilla, and almond extract. Beat until combined. Add flour mixture and buttermilk alternately, beating on low after each addition just until combined. Spread batter into prepared pans.

   Test Kitchen Tip: If you don't have buttermilk, for each cup of buttermilk, add 1 Tbsp. lemon juice or vinegar to a measuring cup. Add enough milk to make 1 cup. Stir; let stand 5 minutes before using.

3. Bake 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.

4. Place one cake layer, bottom side up, on a plate. Spread with 1 1/2 cups frosting. Top with second layer, bottom side cup; spread top and sides of cake with remaining frosting.

How to Store White Velvet Cake

Store in refrigerator up to 3 days. Before serving, let stand at room temperature 30 to 60 minutes or until frosting is softened.