Traditional Frosting for Red Velvet Cake

By msippigrl

Ingredients

• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 2 sticks (1 c.) unsalted butter*, room temperature
• 1 cup granulated sugar
• 1/4 teaspoon salt (omit if using salted butter)
• Scant 1 teaspoon vanilla

Preparation

Step 1

In a small saucepan, whisk flour in 1/4 cup of the milk until smooth and lump free. Whisk in the remaining milk and cook over medium heat, whisking constantly, until bubbly and thick. Pour it into a small bowl then place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Set aside to cool completely. (I cooled at room temperature about 15 minutes then put it in the refrigerator to finish cooling.)

In a large mixing bowl and using an electric mixer on medium-high speed, beat the butter, sugar, salt, and vanilla until very light and fluffy, scraping down sides of bowl frequently. (This may take 8-10 minutes for the sugar to dissolve which is crucial to the outcome of the frosting.)

Beat the cooled flour mixture into the creamed mixture until light and fluffy, 3-4 minutes. The frosting should have a texture similar to homemade whipped cream.

Frost completely cooled red velvet cake.

Note:
*Can use 1 stick butter and 1/2 cup vegetable shortening, if desired.