A lady that I worked with in Ohio, in the 50's, brought the recipe back from a hotel in Chicago or New York for the red cake and flour frosting. After about one week she got a bill from the chef for $450.00. We all (5) of us chipped in and after a month or so had sent the chef his money. He never mentioned money when he gave her the recipe.

I have always used Icing sugar.

Yes! The traditional icing, not the cheap cream cheese variety. You will need to make this a time or two because cooling the milk mixture and whipping the sugar takes time and practice. A standing mixer is a must but well worth the effort. Plan on beating the sugar at least 15 to 20 minutes.

I use whipping cream insteasd of milk. WONDERFUL icing.

High humidity will make this icing separate also. I live in Virginia and I have never even tried to make it except during the winter.

Have used this recipe for 40 years. It is the absolute best but you can't rush the process. It is the true frosting for red velvet cake.

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

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!

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

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.

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.

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

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.

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

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.