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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This is a traditional Red Velvet Cake icing, sometimes called Waldorf-Astoria Frosting. Other...