I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued.
I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious.
You owe it to yourself to make this frosting sometime in your life.
You’ll just have to trust me on this.
Here’s how you make it:
First things first: I made chocolate sheet cake cupcakes. They’re the best cupcakes around.
Here’s the recipe:
The Best Chocolate Sheet Cake (or Cupcakes!) Ever
Let your cupcakes (or cake) cool completely.
Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want.
After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.
Cool the mixture completely.
The mixture will be very, very thick.
Add 1 teaspoon of vanilla to the cooled flour/milk mixture.
Stir it around to combine.
Pour one cup of sugar into a bowl with one cup of butter.
Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.
Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm!
I’m bossy. Sorry.
Next, just whip it on medium-high until the mixture resembled whipped cream.
This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 45 seconds of pretty hard beating.
And then it was time for the rubber to meet the road.
This was spread with a big spatula…
This was spread with a dinner knife. The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.
Before I allowed myself to taste it, I made some sprinkled ones for my punks.
This makes for a crunchy cupcake!
And now…for the moment of truth.
THE VERDICT: Okay. Let me just explain something to you. After I took this bite, I looked around for the hidden camera. I was certain someone was playing a trick on me. This frosting is so UNBELIEVABLY divine, I almost couldn’t believe what was happening to me. The consistency is light, the flavor indescribably delicious, and a perfect complement to the rich chocolate cake. And don’t just take my word for it—after my daughter took her first bite, she looked at me and said “WHAT is this FROSTING?”
Even she knew she was in the presence of greatness.
Here’s the frosting recipe:
That’s the Best Frosting I’ve Ever Had
Note: I would probably recommend making the frosting on the same day you intend to serve it.
Thank you to MissyDew for sharing such a great recipe!
538 Comments
Comments are closed for this recipe.
Trina on 3.17.2010
This is exactly the recipe my grandma used!!! I have looked for this for so long, and now I have found it. Thank you so much!
You’re right; it is the BEST. FROSTING. EVER.
carmen on 3.17.2010
This frosting has been in my family for years and years! It’s the only frosting I’ll eat. It’s better on Red Velvet Cake than the cream cheese frosting!
sueonthefarm on 3.17.2010
This is an old recipe that I got years ago from my husbands aunt. It IS very, very good and holds up well.
Mfajita on 3.17.2010
This frosting is delicious! Our recipe would have Crisco in addition to the butter and we use it on a cake we call Ho-Ho cake. A chocolate cake (almost think it’s a cake mix…don’t tell PW) and then you use this creamy white frosting and then you top it with an almost bittersweet chocolate frosting. I’m sure you can see the resembleance to Ho-Ho’s or Little Debbie Swiss Rolls. Delicious!
Bev on 3.17.2010
Half butter and half shortening would probably make it more stable and keep longer.I have tasted this in the past and am so happy to get the recipe. I have a choclate cake recipe that has been in my family for over one hundred years and it deserves a special frosting.
LIsa W on 3.17.2010
This is my favorite as well. This was the frosting I learned to make for red velvet cake. Now I use it for lots of cakes.
Texana on 3.17.2010
This is an old timey recipe–red velvet cake used to be called
Waldorf Astoria Red Cake and after you ice the cake in this divine frosting, you cover the cake with coconut and refrigerate it! I have no idea how such a wonderful concoction has been cast aside in favor of cream cheese frosting–people don’t know what they are missing! Thanks for reminding me!
Alnah Sawyer on 3.17.2010
This is the recipe I have always used for Red Velvet Cake. Tastes like whipped cream.!
Tonya on 3.17.2010
I just made this a few hourss ago and you are right, it is wonderful! It doubles beautifully and it piped into nice big swirls on my cupcakes! They stayed very well defined, didn’t melt at all. It also takes food gel colors very nicely (not sure how liquid food colors would do…) and has such a wonderful taste to it! I only changed one thing and that was to cook half the sugar with the flour and milk (I was worried it might be grainy, but it wasn’t at all). I also added some “Princess Cake and Cookie Flavoring” and that made it even more out of this world good! Thanks for a new great recipe!
I’m going to experiment with adding cocoa to the flour and milk mixture and see how that turns out!
Jenn on 3.17.2010
My mother in law gave me this recipe to go along with her Waldorf Astoria Cake recipe when I got married. You’re right. It’s YUMMY!
Judy on 3.17.2010
I use this type of frosting on Red Velvet cake. It’s wonderful- almost like whipped cream! I think I prefer it to the usual cream cheese frosting.
LaDonna on 3.17.2010
This is my mother in law’s recipe! Seriously, she gave it to me years and years ago. It is my absolute favorite. Ever.
LaDonna
Karen on 3.17.2010
Can’t wait to try this!
Lily on 3.17.2010
I am in desperate need of a good frosting recipe. My frosting usually tastes good but looks bad. I can’t wait to try this.
I am so making this for Easter.
Thanks PW!
aunt Rhody on 3.16.2010
I use this same frosting on red velvet cake. It truly is the most unbelievable combination.
twEricaB on 3.16.2010
I”m usually the one scraping icing off my cake – not this time! I just used a recipe nearly identical to this for Red Velvet cake – it was phenomenal! The only difference was corn starch could be used instead of flour – smooth, sweet (but not overly) and nice and thick. It’s my go-to icing recipe now. http://chowhound.chow.com/topics/388523
Kris on 3.16.2010
Why oh why did I have to make this frosting? I almost ate the entire bowl!!
http://www.caughttalkin.blogspot.com
guarinomom on 3.16.2010
This was wonderful!! My hubby loved it! Thanks for a great recipe!
trish on 3.16.2010
This is perfect for someone who’s ready for a new icing recipe but not quite ready for italian meringue buttercream!
Rachel Bozorth on 3.16.2010
my mom uses a frosting like this on red velvet cake. it’s the only way to go, baby.
Kathy Tabke on 3.16.2010
You can easily substitute brown sugar for the sugar for a spice cake, banana cake. My recipe also uses shortening instead of butter.
Melinda on 3.16.2010
Ya, this is the frosting I grew up with and that my mom used on a Red Velvet Cake. Fabulous, isn’t it?
Marcia Henderson on 3.16.2010
Red velvet cake with this frosting has been our (extended) family birthday cake forever. We double the frosting on a sheet cake. Just keep any leftovers in the fridge, and NEVER use lite margarine.
Kim on 3.16.2010
Chiming in . . . this is what my mom puts on her red velvet cake, too!
Monica on 3.16.2010
This very similar to a frosting I learned to make when working for a wedding cake cake business, except we used cornstarch instead of flour, and put the sugar in then as well to dissolve. If you don’t use it when you make it, you can beat it in the mixer when you are ready for it. There is a point when you think it has separated and all is lost, but it always comes together. You can also make the milk base ahead of time, then blend it up in a food processor, then add it to the whipped butter.
Yum!
emg on 3.16.2010
this wonderful frosting was the one i made with the original red velvet cake recipe forty years ago. it is wonderful!!!
Missey on 3.16.2010
That’s so funny, because my mom has made this frosting FOREVER!!! We call it ice cream frosting in our house…it really is crazy how wonderful it is! Bless my grandmother for passing this one down!
PS Favorite birthday cake ever? Cherry chip cake with ice cream frosting. Even better, when mom made “bunny cakes”. What can I say? My birthday ends up on Easter every few years!
Jolene B on 3.16.2010
funny!!! this is the exact recipe my mom uses when she makes a red velvet cake. It’s in an old school cookbook she bought 30+ years ago! Enjoy:)
Linda on 3.16.2010
I’ve had this recipe forever. In my recipe collection it’s called fake cream cheese frosting.
Great stuff!
Bev on 3.16.2010
I must say I wasn’t surprised to see all the comments saying this is the same frosting many of your readers use on their Red Velvet cake. Me, too! I think it’s a shame to ruin Red Velvet with some silly old cream cheese frosting.
patti andrukat on 3.16.2010
I found this very icing last week in an old cookbook that sold it as the original red velvet cake frosting from the Waldorf-Astoria!
YUMMY isn’t good enough to describe that frosting.
Deb on 3.16.2010
This is the recipe that’s been handed down from generation to generation in my family. I make it specifically for my red velvet cupcakes. Today I made “green velvet” cupcakes in honor of St Patrick’s Day for my son’s lacrosse team. Mmmmmmmmmm they disappeared quickly.
One trick I have learned with this icing, don’t use butter that has been frozen. I tend to purchase butter on sale and freeze it for later – it doesn’t cream well with the sugar after it’s been frozen.
Janet Biernacki on 3.16.2010
THIS is the frosting we use w/RedVelvet Cake.
Try it..it’s amazing. Toss on some coconut and chopped pecans….u won’t be sorry.
Lois on 3.16.2010
Oh, honey—this is the REAL red velvet cake frosting. Out of this world! I’m fortunate to have a copy of the red velvet cake recipe that was handed down from the Waldorf Astoria where it was created. The requested recipe was delivered—along with a bill for $300! Make this and you’ll never go back to the cream cheese impostor. And you’ll definitely fight over licking the beaters and pans. 8->
happymomof2 on 3.16.2010
Ok, I am convinced. I m making cupcakes in the morning and will give this frosting a try.
Angela on 3.16.2010
This is the frosting I grew up on. It’s the only frosting my mother ever made. So good!
Rebecca on 3.16.2010
I have had this recipe for thirty years. It was originally given to me with the recipe for Red Velvet Cake. The best thing, aside from its superior flavor, is that all of the ingredients are right in your cupboard. I am sooooo tired of cream cheese frosting on everything. I am sure there is a way to “chocolate-ify” this recipe too.
merelymere on 3.16.2010
Is this similar to the boiled icing with flour in it that people put on red velvet cake?
Sheila on 3.16.2010
Red Velvet Cake Icing….. That’s what I use it on. Wonderful!
Shanna on 3.16.2010
This is the exact frosting that my mother uses for Red Velvet Cake. Unfortunately, it always turns out runny, not whipped. Any ideas where we go wrong?
Deni on 3.16.2010
This is the frosting we make for our red velvet cake. It is so good that I always make a double batch!
Mary on 3.16.2010
I’ve made this frosting for years and love it. The first time I had it was on a butter brickle cake and it was heaven. There is also a version with brown sugar. I’ve lost this recipe but if anyone has it would you please post it? It goes great on an applesauce cake.
Tricia on 3.16.2010
Okay. So lucky for me, I had a birthday cake to make tonight (as if I need a reason to make frosting.
My life has changed. seriously. Where have you been all my life you delicious frosting recipe?!
I’m off to lick the bowl now.
Thanks.
jennypyle on 3.16.2010
this is the original red-velvet cake frosting recipe. try it on red velvet!!! YUM
Peggy on 3.16.2010
”
Can’t wait to try this. Thanks!
AngieB on 3.16.2010
My mother-in-law shared this recipe with me years ago. Her mom gave it to her. It is our family standard for red velvet cake and a banana stack cake, but it is good on anything you want to put it on!!!
Ann on 3.16.2010
I have a friend who insists the secret to this frosting is to make the cooked part before you make the cake. When the cake has cooled, it is time to finish the frosting. It will be the perfect temp. Not too warm but not so cold that it separates either.
Cheryl B on 3.16.2010
In the northeast we make whoopie pies…and this is the frosting that we use for them. It is “whippy” rather than heavy like a buttercream. Absolutely delicious!
Mary St. on 3.16.2010
This is the same icing that I use to make Suzy-Q cake. Make a great chocolate cake in a 9X13 pan. Slice the cake down the middle – carefully lifting the top of the cake off. Add a nice thick layer of this icing, then carefully put the top back on the cake. You have a giant Suzy-Q that is so yummy!
Meredith on 3.16.2010
This particular frosting we have passed down to us from my Grandma and we ALWAYS have to pair it with ‘Eggless Wacky Cake’ as my Grandmother called it. It’s a cake made without milk or eggs and tad bit of vinegar (which is also her secret ingredient for seriously flaky pie crust too)
http://allrecipes.com/Recipe/Wacky-Cake-VIII/Detail.aspx
The two together are a birthday and special occasion MUST. Divine. mmmmm