Red Velvet Cake Cooked Frosting

By Jade

The vanilla boiled icing tops off the Red Velvet cake! This recipe came from Great-Grandma Viola Davis's baby sister, Verna Faye. It's an old family recipe. (Originally, when Grandma told Mom about the recipe, Grandma said she wasn't sure the butter went in it. Mom had a line on the original recipe that said "butter" but was crossed out. Later when comparing this to Paula Deen's recipe, Mom noticed the butter. Since then, the frosting has been smooth and not lumpy like early Rader family cakes.)

Dessert
Cook Time: 30 min
Rest Time: 1 hr
Total Time: 1 hr 30 min
Ingredients
  • 5 Tbs Flour
  • 1 Cup Milk
  • 1/4 Tsp Salt
  • 1 Cup Sugar
  • 8 Tbs Butter, Softened
  • 1/2 Cup Vegetable Shortening
  • 1 Tsp Vanilla Extract
Instructions
  1. Do the cook portion of the frosting before you start your cake.
  2. In a medium saucepan over medium heat, cook the flour, milk, and salt. Whisk until smooth. Stir constantly with a whist until thick, about 3 minutes.
  3. Remove from heat. Put a piece of plastic wrap on the mixture. Make sure it touches all the mixture. Cool completely.
  4. Cream the sugar, butter, shortening, and vanilla until really fluffy, about 10-15 minutes. Add the cooled mixture and beat on high until the consistency of whipped cream, about 10-15 minutes.
  5. Note: To reduce lumps, sift the flour, and add to pan first.
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