https://tastykitchen.com/recipes/desserts/melt-in-your-mouth-red-velvet-cake/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/desserts/melt-in-your-mouth-red-velvet-cake/comment-page-1/#comment-85989 Tue, 31 Jan 2012 01:03:00 +0000 https://tastykitchen.com/recipes/?p=191627#comment-85989 In regard to the frosting, you literally need to beat the devil out of this frosting. When you think you’ve mixed it forever, mix it some more. When it looks like whipped topping, it’s done and you shouldn’t have any lumps. It’s worth the extra time!!

]]> https://tastykitchen.com/recipes/desserts/melt-in-your-mouth-red-velvet-cake/comment-page-1/#comment-85880 Sun, 29 Jan 2012 14:27:56 +0000 https://tastykitchen.com/recipes/?p=191627#comment-85880 I laughed a little when I saw the recipe for “That’s the Best Frosting I’ve Ever Had” because I grew up eating it on red velvet cake. I was an adult the first time I saw it served with cream cheese frosting and it still horrifies me every time I see it! When making this frosting, you have to constantly whisk the milk-flour mixture while it is heating – even a 5 second break will result in lumps. I also continue whisking it for a minute or two after removing it from the heat, since it and the pan are still so hot. I also recommend using whole milk for this as you’ll get better results throughout the entire process – and keep plenty of it on hand in case you have to start over on step 1. Last, if you notice just a few lumps having developed while the mixture was cooling, they might come out in the last step. Last time I made it, that happened to me and by the time I had finished mixing it all together, they were gone. Good luck!

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