Red Velvet Sheet Cake with Classic Red Velvet Frosting

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Thank you, thank you, thank you! Okay, so I haven't actually made this cake or the icing yet, but my mom and I have been looking for this icing recipe for a number of years now and I'm so happy I saw your show this morning! My grandma used to make this icing for her red velvet cakes. She passed away a few years ago and my mom talks about this icing all the time! I've searched high and low online and couldn't find it. You've made my day. I can't wait to make it. My gram made her red velvet cakes before I was around so I've never had hers. After reading the icing recipe to my mom, she said she could taste it. Thank you for not using cream cheese frosting!!

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Forget cream cheese frosting for Red Velvet cake!! Once you try this, you will be a believer. My sister-in-law shared this recipe with me years ago, and every time I make this frosting, people are just amazed. Ree is correct when she says to make sure milk flour mixture is fully cooled and to just keep beating it because it will just get fluffier and fluffier. You MUST give this a try! I swear I would marry it too, Ree!

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I have yet to make this cake, but the icing has been a family favorite for 3 generations. People are always asking me to put cream cheese frosting on red velvet cake, but I insist on this one. It can't take the heat on a warm/hot day so keep it refrigerated or in air conditioning. It can hold up for several hours out of the fridge. Just long enough to eat up!

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This is absolute comfort food. This icing recipe is the original and it is the only one I ever use for Red Velvet Cake. The cake is great this way or in layers or as cupcakes! You do need to be sure the cooked flour/milk is completely cool or it will melt the butter and the frosting will not work!