This is a great filling or frosting!

Thank you for showing this REAL Red Velvet Frosting recipe. I have never used the so called "traditional" cream cheese frosting, always used this one because it is the one my grandmother handed down to me and it compliments the flavor of the Red Velvet, rather than over powering it.

Thank you so much. I knew my aunts never used the cream cheese frosting. This is so much better.

My mother-in-law gave me the recipe for this frosting, but it called for 5 tablespoons of flour. It just didn't look right. Thank you for posting the recipe. I'm sure it will turn out much better using 3 tablespoons of flour.

My mother has a recipe that came free in a box of Adams red food color with the recipe of the cake on one side and the frosting on the other. It is exactly the same as this except that they used Crisco instead of butter and butter flavoring (probably since Adams is a flavoring manufacturer) anyway I made your recipe today, trying to get away from eating straight Crisco and it was awesome, I think it would be closer to what I am used to if I had used unsalted butter. BTW the Crisco version is a little more stable, you can leave it unrefrigerated as long as it isn't too warm in the house.

thiz is a gud frosting but i prefected it my way

This is the best recipe to frost the Red Velvet cake with. I have been making the cake with this frosting since the sixties and won a blue ribbon at the fair in Ukiaha, Ca. I also knew this cake as Red Velvet or 500 dollar cake. All time favorite of mine and my kids. Dottie--from Port Angeles, Wa.

Could a person use a light whipping cream instead of milk? I thinking maybe would hold up better out of the fridge? Have a feeling your going to jump all over this question, but nothing ventured nothing gained. Ha

My mother and father were regulars at the Waldorf back in the 1940's. I have the cake recipe that a chef provided to her. This is it, a true butter frosting that is so much better than the cream cheese stuff that is passed off these days.

Yes! You are correct. This is THE recipe. My Gram used to make this & it was amazing.

Use "carnation" evaporated milk, the frosting will then stay "together".

Leave it to Cooks.com to get it right. I have only ever used this frosting recipe. My Grandmother gave me the recipe for the Cake and Frosting. It was a favorite of mine to make as a girl (a long long time ago) and now my chef-daughter makes it when she is asked to do a party. It is always a hit.

My grandmother made this cake for me -- in heart-shaped pans -- every year on my birthday. I am making it for the first time right now, as she passed in 1987, and it is a few days after my birthday. The frosting recipe is a bit different, but it was given to her by a friend who was a WWII "war bride" from England. "Aunt Freida" used 5 tbsp of flour in the frosting, but the other measurements were the same. Perhaps she used more flour as the flour in Britain was different from ours. I do remember that my grandmother's was always very stiff and lumpy, so I will try to use less this time. Wish me luck! This will be the first time I have had this recipe since 1985.

I have the original recipe handed down to me from my Great Aunt in Maryland, and Crisco was used.

I read where the sugar is grainy and I went and boiled the sugar with the flour milk mixture and then after it was cooled I added the whipped butter and the frosting is very smooth!

This is good but it is not the frosting my granny used, hers was white. This tastes like caramel. It is good!