Baker's Frosting

Although cream cheese is the most popular frosting for a red velvet cake, this version of a Baker's Frosting is the more traditional icing. It's a delicious, fluffy alternative to cream cheese and balances the flavor of red velvet. Since the frosting uses flour instead of sugar for the structure, it is less sweet than a typical buttercream.

Baker's Frosting

1-1/2 c. milk
4-1/2 Tb. flour
1-1/2 c. butter (no substitutes)
1-1/2 c. sugar
1 Tb. vanilla

Whisk together the milk and flour in a small saucepan. Cook over medium heat, stirring constantly. When the mixture is thick, remove from heat, cover the pan, and cool completely.

Cream the butter, sugar, and vanilla until light and fluffy. Gradually add the cooled flour mixture, and whip about 5 minutes until the frosting is a light, fluffy texture. If you rub a bit of frosting between your fingers, you should not be able to feel any sugar crystals.

Melinda's Notes: This was a very nice frosting that would be a great alternative to a buttercream if you don't like the sweetness of so much sugar. There is too much butter for this recipe to qualify as "light" but that is how it tasted. This icing would be a good, stable alternative to whipped cream frosting.