Hester's Red Velvet Cake Icing Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Sarah
Reviewed: Aug. 4, 2011
I've never written a review here before, but this recipe stunned me into amazement so I had to share. I ran out of icing sugar and needed a last minute recipe to make some cupcake frosting before running off to a pot-luck. Looking at this recipe I was skeptical that it would work, but had little other choice. Even as I was mixing it together, I envisioned a granular crunchy icing. I couldn't have been more wrong. This was so silky, smooth and delicious! It's better than my go-to icing recipe even. I may never buy icing sugar again. I did make a couple modifications: I used half a cup of butter and half a cup of vegetable shortening, and I didn't have any milk so I used half a cup of whipping cream and half a cup of water. Sooooo delicious!!!!
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Reviewed: Jun. 30, 2011
I fully expected to not like this recipe. It just seemed odd to me, but I kept hearing great things about it so I decided to give it a shot. It is fantastic! Incredibly light, smooth, and delicious. Thanks for opening my eyes!
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Reviewed: Jun. 14, 2011
I used rice milk, cooked 1/4 cup sugar with the milk and flour and added 1/4 t salt and 3 T cocoa for an amazing chocolate icing.
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Cooking Level: Intermediate

Living In: Woodstock, New Brunswick, Canada

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Reviewed: Apr. 23, 2011
This is a traditional Red Velvet Cake icing, sometimes called Waldorf-Astoria Frosting. Other versions use butter in place of Crisco, or have slightly more flour. I prefer the butter variety, but this version is stable at room temperature due to the Crisco, and the flavor trade-off is worth it when space in the fridge is at a premium. This was my first time refrigerating the milk/flour mixture and I can honestly say I won't do that again -- getting it that cold makes it hard to beat in without leaving bits behind, so room temperature works best for me. When doubling this recipe, do not double the liquid. I found that 1 1/2-1 3/4 cups milk was sufficient for a doubled recipe, and use whole milk if you can, so the fats bind to the flour rapidly, and you can do less stirring. Not doubling the milk when doubling the recipe is NOT a criticism of the recipe, just a rule of thumb for doubling frosting recipes in general. Thank you Carri G. for sharing your g-grandmother's recipe with us! P.S. Shortening has no flavor, so if yours has a flavor, throw it away and buy a new one, yours is going bad. Off-brands especially do this faster than regular Crisco. If your frosting has a weird TEXTURE that's different -- you needed to beat the sugar longer.
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Mar. 15, 2011
Easy to make. Light, fluffy and delicious. Highly recommend it.
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Living In: Provincetown, Massachusetts, USA

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