Nana’s Red Velvet Cake Icing: A Classic Recipe for Smooth, Creamy Icing
If you’re looking for a smooth, creamy, and perfectly balanced icing for your cakes, look no further than Nana’s Red Velvet Cake Icing. This recipe, passed down through generations and crafted with love by my mother-in-law, has been a family favorite for over 40 years. With a history of being used for countless cakes, this icing is a must-try for anyone who enjoys a rich yet not-too-sweet frosting.
The best part? It’s quick and simple to make, requiring only about 20 minutes of your time. Once prepared, it will keep your cakes moist and delightful for days, especially if stored in the fridge. Unlike many other icings that can feel too sweet or buttery, this one strikes the perfect balance for those who enjoy a more subtle sweetness with a creamy texture.
Nana’s Red Velvet Cake Icing Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 5 tablespoons |
| Butter (unsalted) | 1/2 cup |
| Milk | 1 cup |
| Powdered Sugar | 1 cup |
| Vanilla Extract | 1 teaspoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 2404.8 kcal |
| Total Fat | 193.4 g |
| Saturated Fat | 122.2 g |
| Cholesterol | 522.2 mg |
| Sodium | 1743.9 mg |
| Carbohydrates | 161.6 g |
| Fiber | 1.1 g |
| Sugars | 118.1 g |
| Protein | 14 g |
Instructions:
-
Prepare the Flour-Milk Mixture
In a small saucepan, combine the flour and milk. Whisk them together until smooth. -
Cook the Mixture
Place the saucepan over medium heat. Stir constantly with a whisk to prevent clumping. Continue to heat the mixture until it slowly comes to a boil and thickens. Once thickened, remove the saucepan from the heat and let it cool. To speed up the cooling process, you can place the saucepan in the refrigerator. -
Cream the Butter and Sugar
While the flour-milk mixture is cooling, take your mixer and cream together the butter, powdered sugar, and vanilla extract. Beat until the mixture is light and fluffy, making sure the sugar has completely dissolved into the butter. -
Combine and Whisk
Once the flour-milk mixture has cooled completely, slowly add it to the butter mixture. Use your mixer to beat the two together until they become light, fluffy, and smooth. You’ll notice the icing thickens as you mix, resulting in a perfect spreadable consistency. -
Chill for Best Results
For optimal texture and consistency, store the cake with the icing in the fridge. This will help the icing set and maintain its smooth, creamy texture for longer.
Recipe Notes:
- This icing is versatile and works wonderfully on a variety of cakes, from classic red velvet to chocolate, vanilla, and beyond.
- If you like your icing a bit sweeter, feel free to add more powdered sugar, but be mindful that it’s meant to be more subtle and balanced.
- Make sure to store any leftover icing in an airtight container in the fridge to keep it fresh.
This recipe yields enough icing to generously cover one standard-sized cake, with a smooth, velvety finish that pairs perfectly with a variety of cake flavors. Nana’s Red Velvet Cake Icing continues to stand the test of time as a reliable and delightful addition to any dessert table, whether it’s for family gatherings, celebrations, or just a treat for yourself. Enjoy!
