Original Red Velvet Frosting
Make the flour and water paste in advance to allow enough time for it to cool completely before making the frosting.
Servings: 12
Calories: 213kcal
Ingredients
- 6 tablespoons (50 g) all-purpose flour
- 1 cup (240 ml) water
- 1 cup (225 g) butter room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour and water in a medium saucepan and cook over medium heat, stirring constantly, until the mixture becomes a thick paste. Cover and set aside to cool to room temperature (2 hours).
- Using a stand mixer fitted with the whisk attachment, beat butter, sugar and vanilla on high speed, scraping bowl with a rubber spatula occasionally, until lightened. Add the cooled flour mixture and beat on high until very fluffy. It should have a light and silky texture with no remaining sugar crystals.
- If frosted with Original Red Velvet Frosting, the cake doesn’t need to be chilled but should be eaten within a couple of days.
Nutrition
Calories: 213kcal