Hester's Red Velvet Cake Icing

Hester's Red Velvet Cake Icing

Carri Smith

"My Great Grandmother Hester's recipe, as given to me by my Great Aunt Jan."
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Ingredients

45 m servings 236 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
  2. Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

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, bu...

Most helpful critical review

I have to agree with another viewer that this frosting tastes too strongly of shortening. It actually has left an aftertaste in my mouth, so I will have to try something else for my red velvet ...

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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, bu...

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 del...

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 befo...

Easy to make. Light, fluffy and delicious. Highly recommend it.

I have to agree with another viewer that this frosting tastes too strongly of shortening. It actually has left an aftertaste in my mouth, so I will have to try something else for my red velvet ...

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.

The frosting was easy to make and had a good texture. However, the taste was disappointing. It had a strong after taste of vegetable shortening.

This recipe is similar to the filling in good old fashioned twinkies and the original filling type for Whoopie Pies(or Gobs) before the invention of Marshmallow Fluff. To tweak this recipe for f...

This is the best and the Original Recipe, which was handed down in my family 3 generations. This is the true icing for Red Velvet Cake.

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