Red Velvet Sheet Cake with Classic Red Velvet Frosting

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OMG! I think this is the best cake I've ever eaten. Everyone loved it! Thanks Ree!

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Love this frosting, this was my mothers recipe for red velvet frosting, it was always the cake she would make us for special occasions as it was our families favorite. I was so confused the first time I ordered red velvet cake at a restaurant and it came with regular old cream cheese frosting, as that's not what I expected on red velvet. For me its this one that really makes the cake.

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I read so much about the icing I decided to make it and see what all the fuss is about. It is super easy - but I beat the butter and sugar in my stand mixer on level 4 for about 20 minutes, scraping the sides often. The sugar crystals were significantly less, but still there. I added the milk/flour mixture and beat for another 10-15 minutes, again, scraping the sides often. The result was a fluffy and smooth icing! I then put it in the fridge for 24 hours. The next day, took it out to soften and beat it again in the stand mixer - all greasy taste and any remaining sugar crystals were totally gone. It was deliscious. Hubby said not to use any other icing ever!! Well done Ree!!

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This is the same frosting recipe my mother used to call Bakers Icing. It's our go to recipe for a never fail frosting, but we do substitute 1/2 Crisco for one of the sticks of butter. You do have beat it for a long time to eliminate the sugar crystals, and using margarine instead of butter will cause it to separate. LOVE THIS FROSTING!!!!

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Very nice!

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This cake was not very good... and for some reason, the frosting never turned in to a "whipped cream" consistency. I wasn't sure what to think about shortening in the cake. I tried it as written and, it was kind of what I expected. That plastic mouthfeel that comes from shortening is what I got. Perhaps with butter instead of the shortening, this would have been quite good. The flavor of the "frosting" was good... but it never actually whipped into frosting.

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I made this for Christmas-2012 OMG sooo good. I was spectacle from reading some of the reviews but it's was further from the truth. The cake tasty and not so sweet that you need a half a gallon of milk to ease the sweetness. AND the frosting was out of this world "light and fluffy" just right. The compliments from my guest was the best part: Thank you for making me feel like a Chef.

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We've always called this "cooked frosting" It's is so much better if you use JUST butter!!! Crisco gives it a "greasy" feel that even coats your lips. It really is the BEST frosting, not over the top sweet. My family's favorite for devil foods cake!

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Great recipe. I grew up with this cake and frosting. It's the only frosting my children want on their birthday cakes! I know it as "boiled frosting" and it was always used on red velvet cake...our usual birthday cake!

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My Mom made this frosting way back in 1960 - I've since found similar recipes in some of the old "church" cookbooks in a lot of New England towns. We used to call it "creamy flour frosting" and I never heard of it being called the original red velvet cake frosting, so I'm not sure how that got adapted to this type of cake. You can use this frosting on all cakes and it's just delicious. Our recipe used 6 T of Crisco shortening and 6 T of butter or margarine (not just butter. If you make this in the heat of summertime, it does not hold together well and the sugar separates from the rest of the mixture. But if you can manage to get it just right, it does work. I've added a touch of maple syrup (real VT syrup, i.e., grade A amber or even better, Grade B and put this frosting on a spice cake. Or you can add a bit of cocoa and turn it into a chocolate frosting. Just make sure it's beaten well.