thiz is a gud frosting but i prefected it my way

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.

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.

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

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.

This is a great filling or frosting!