It should be fine, just bring the overnight refrigerated stuff to room temp before mixing.

You can also frost Red Velvets with Cream Cheese Frosting.

My recipe for the frosting says 3 heaping tablespoons of milk and that is what I use. Works fine. I think it would be too soft without the "heaps".

Oh my gosh! Red velvet cake is my FAVORITE!

Gazania, do you mean 3 heaping tablespoons of flour???

Also, is this good? I know according to the recipezaar site, this is supposed to be the authentic frosting for red velvet cake. I personally love cream cheese frosting, but some of the people on there were complaining of people trying to "cheat" and use cream cheese frosting on it. I decided not to where I'm making it for someone else.

This is my mother recipe. Caryn asks for it each year for her birthday! I am glad it is only once a year...that frosting is soooooo rich, but Soooooo good!!!

Combine 5 Tbls. Flour and 1 cup milk. Cook until thick. Cool until cold and beat until creamy and fluffyÂDo not under beatÂ

Combine 1 cup powdered sugar, 1 cup butter and 1 t. vanilla. Beat until sugar is dissolved. Combine the two mixtures-being careful not to over beat

A girl in high school gave me this frosting recipe and it took me about 20 years to find it again (I lost her copy). Even with the internet, it's hard to track down a certain recipe that contains sugar, flour, butter and milk! I still don't see this as often as other frosting recipes but it shows up here and there.

You can refrigerate the cooked flour and milk but cover the surface with saran wrap or it will form a skin.

As far as the authenticity of this frosting with red velvet cake, I find that plenty of people expect cream cheese frosting with it so maybe you should ask your friend what her preference is, just so you're sure not to disappoint.

When I was in high school, in the early 1960's, my best friend always had Red Velvet cake for her birthday. It had the cooked butter frosting and came from a specialty bakery in Houston. Years later, I always saw it with cream cheese frosting or a white frosting like Seven Minute Frosting, but I believe the butter frosting is the authentic one. Just don't make it with butter flavored Crisco...like I saw in one cook book one time. ***gag*** There is no substitute for butter.

I don't think the cream cheese frosting can hold a candle to this frosting. This MAKES the cake as far as I'm concerned. It's one of my favorites to put on OTHER chocolate cakes as well. I can't see that you will save much time by refrigerating it and then bringing it back up to room temp.the next day. If you cook it and let it cool out of the cooking pot, it doesn't take all that long to cool down thoroughly. You just can't have any warmth to it so as not to melt the butter.

I knew you ladies wouldn't disappoint! I just finished cooking the milk and flour mixture and have it in the refrigerator. Thanks for all your tips, and I'll let you know how the whole thing turns out this afternoon. Wish me luck!!

debbiega, gosh, I am so sorry...yes I did mean 3 heaping tablespoons of flour, not milk. That is what I get for posting in such a hurry and not reading back what I wrote. I was ready to leave the house for an appointment when I saw your post. Knew I wouldn't get back to the computer till this morning. Again I am sorry...and to answer your question, I have done the thickening part of the frosting recipe and left it refrigerated till the next day many times. works just fine.

I agree also, the cream cheese frosting is far inferior for this cake. Stick with the cooked one.

I have been searching for a wonderful cooked chocolate frosting my MIL always used...must have been a family secret..because I've not been able to recreate it. wonder if this would work, just adding the Hershey's powdered cocoa....and maybe adjusting the sugar for the cocoa? Her wonderful frosting always "frosted" the experience!

This is a great post!

GRANULATED SUGAR!

I don't know if you have made the recipe yet - but you MUST use granulated sugar and not powdered. I don't know if it was said specifically - but you MUST MUST MUST use granulated.

This is the only frosting to use for Red Velvet Cake - yummy! Those who use Cream Cheese frosting are just wrong, LOL!

Here is my recipe for the frosting - I just made it last week :)

2T Flour
1 Cup Milk
Cook until thick, stirring constantly. Cool to room temp I cover it well with plastic wrap.)

1 Cup real butter
1 Cup GRANULATED sugar
1 teaspoon vanilla

Cream butter and sugar until fluffy. Add vanilla. Add flour paste in. Beat until creamy and smooth. It may appear curdled for a while -keep beating!

I think this is a cake best served chilled.

And that frosting is good on chocolate cake too...but I am also looking for a chocolate version of the cooked icing.

Hope your cake was great...and I hope you used granulated sugar :)

I have tried adding cocoa to this frosting. What you get is a kinda curdled looking frosting. Tastes fine, just doesn't look good.

Here is a frosting recipe that is difficult to tell from the cooked one we have been talking about. Don't try to add cocoa to this one either. Same as above mentioned results.

Butter Cream Frosting
1 cup butter or butter flavored crisco (the crisco is a
better option here if the cake must sit at room temps for
any lenght of time)
1 cup granulated sugar
1 cup of milk
1 3.5 oz pkg. vanilla instant pudding (don't try substituting
chocolate...same curdled look that cocoa gives it)

Cream butter and sugar well
In seperate bowl, whisk milk into pudding mix just till it begins to thicken. Blend this into creamed butter and sugar. Mix at high speed about 5 minutes.
The color of this is a light yellow, so doesn't look as pretty on the red velvet cake as the cooked one that I always tint pink for the R V cake.

I make red velvet cake from a box and I use the store bought cream cheese icing. Good stuff!

Some years ago a coworker made a red velvet cake that she decorated with a rather impressive icing picture of Elvis.

It was her "Red Velvet Elvis Cake."

I just wanted to tell everyone that I made the frosting this afternoon, and it turned out very well. I made three layers, but I split two of them and frosted between them, and that made it high enough to fit in my friend's cake carrier--couldn't use the third layer.

I found it really hard to frost without getting red crumbs everywhere! LOL I decorated it with a fresh red rose and three white flowers (lillies maybe) that were in the bouquet I bought at Aldi. I put the green rose leaves all around the bottom of the cake. I did this mainly to make it look neater, but it turned out quite nice.

Yes, I used granulated sugar. I'd heard absolutely not to use confectioner's and followed the recipe exactly. The only thing I did was to double the frosting recipe, and I'm glad I did.

I had just a dab left and covered the third layer with it, and let DH try it. He thought it was really good, so hopefully my friend likes it.

Thanks for all your help, ladies!!