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.

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.

I use whipping cream insteasd of milk. WONDERFUL icing.

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 have always used Icing sugar.

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.