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    You are in: Home / Recipes / Flour Frosting (Red Velvet Cake Frosting) Recipe
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    Flour Frosting (Red Velvet Cake Frosting)

    Flour Frosting (Red Velvet Cake Frosting). Photo by Mommy2two

    1/2 Photos of Flour Frosting (Red Velvet Cake Frosting)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Mommy2two's Note:

    Although the title "Flour Frosting" doesn't sound very appetizing, this frosting is very good. It is fluffy with a slight hint of dairy from the milk and is not over-sweet. This is apparently a classic frosting for red velvet cake, but since it only has 1 cup of sugar in it (and it makes plenty to frost 24 cupcakes) it is also a great option for children's birthday parties. This comes out a very light creamy color, but can be easily tinted with gel or paste food coloring. I found this recipe on a blog: Obsessed with Baking. If you don't have vanilla sugar, add a teaspoon of vanilla extract when you add the butter. If you refrigerate this frosting be sure to bring it to room temperature before serving or, like Swiss Meringue Butter Cream, the texture can be a little stiff. If you refrigerate it prior to frosting your cake and it seperates as it warms, just whip it back up for a few minutes in your mixer and it will be good to go.

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    Serves: 24



    Units: US | Metric

    • 1/4 cup flour
    • 1 cup vanilla sugar
    • 1/8 teaspoon salt
    • 1 cup milk
    • 1 cup butter, cubed and softened
    • food coloring (optional)


    1. 1
      Whisk together the flour, sugar and salt in a saucepan until combined. Add the milk and cook over medium heat until it barely simmers (bubbles around the edge of the pan), whisking constantly. It will thicken slightly.
    2. 2
      Pour mixture into the bowl of a stand mixer and mix on high until the outside of the bowl is cool to the touch (about 8-10 minutes).
    3. 3
      Reduce the speed to low and add the butter (and vanilla extract if you are using it). Once the butter is incorporated, turn the mixer up to medium-high speed and whip until the frosting is light and fluffy (about another 3-5 minutes), scraping down as needed.
    4. 4
      If you are tinting your frosting, add the coloring and continue to whip until the color is evenly distributed.
    5. 5
      Use immediately to frost a two-layer cake, or 24 cupcakes.

    Ratings & Reviews:

    • on January 23, 2013


      Excellent and not too sweet frosting! I have tried other flour frosting recipes with good results. This recipe is different in that the sugar is cooked with the milk and flour, the hot mixture is whipped, and the butter is added to that. There were absolutely no lumps and no flour taste. It was also easier than the other recipes because you don't have to wait for the mixture to cool, but you do need a stand mixer. There was also plenty to frost a 2 layer cake. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2014

      This is THE BEST and EASIEST Red Velvet frosting I have ever used. And, might I add, the only one I have ever been able to successfully make. I made extra large Red Velvet cupcakes and "filled" them with this frosting, as well as frosted them with this and then "crumbled" ref velvet cake on top. Not only were they pretty, they were DELICIOUS1 THANK YOU for a recipe that I can successfully make!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Flour Frosting (Red Velvet Cake Frosting)

    Serving Size: 1 (21 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 79.0
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 5.0 g
    Cholesterol 21.7 mg
    Sodium 84.6 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.5 g

    The following items or measurements are not included:

    vanilla sugar

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