Freda’s Red Velvet Cake – NOT CREAM CHEESE ICING!!!

This icing is not made with cream cheese.  Instead, it is a mixture that is in two parts.  One part is boiled, then completely cooled before adding it to the other mixture that is whipped. 

Red Velvet Cake

½ cup Crisco

1 tsp vanilla

1 oz bottle red food coloring (often found on cake aisle at grocery store in spices near vanilla flavoring)

1 tsp salt

1 cup buttermilk

2 cups plain flour

2 eggs

1 ½ cup sugar

2 tsp cocoa

2 tsp soda

1 TBS vinegar

Cream shortening and sugar.  Add eggs, food coloring and vanilla. Sift dry ingredients and add to mixture, alternating with buttermilk.  Beat until smooth.  Add vinegar and soda and mix well.  Bake at 350 degrees for about 30 minutes.

Icing for Red Velvet Cake – 2 steps to make…

(NOT MADE FROM CREAM CHEESE/is a partially cooked icing…and SWEET!!!)

1 cup milk (suggest evaporated like Carnation…or whole is fine, too)

¼ cup flour

Pinch of salt

In saucepan, mix milk and flour and cook until thick.  Add pinch of salt and set aside to cool.


1 cup sugar

½ cup Crisco

1 stick butter

1 tsp vanilla

Beat sugar, Crisco, butter and vanilla on high speed until fluffy.  (Note from Teresa: I use my Kitchen Aid for this icing!)  After first mixture has completely cooled, stir it once more with a spoon, then add it to the second mixture and beat again until well blended.  You may see small lumps sometimes, but it will still taste good.  Less likely to have the lumps if it is completely cooled and remixed before adding mixtures together…

Spread over a cooled cake.

NOTE FROM TERESA: This cake is even better after it has been in the fridge for a day!  YUM!!!! (family favorite)

4 thoughts on “Freda’s Red Velvet Cake – NOT CREAM CHEESE ICING!!!”

  1. That looks so good. I will have to try it. Do you use the icing on other kinds of cakes as well ? What beautiful wedding photo you have. Did you make the other cakes on your photos? They are so pretty. I AM NOT talented when it comes to decorating and things. I always have to leave that to the pros.I don’t have a kitchen aid mixer I have some other brand and I have never even used it . It’s sitting on a shelf in the laundry room (I’ve had it for several years and got it as a gift). I was never sure how to use the thing. Same thing with my food processer. Never used it and don’t know how. Yes…I’m helpless. Have a great week.

    1. I have actually used the icing on lemon cupcakes before and it was DELICIOUS! Mostly, just use it for this, though. It would be good on other things, is very fluffy and pretty. The cake should be refrigerated, though b/c of the milk in the icing. Yes, I did make the cakes in the pics, including my wedding cake. I took cake decorating in the early 90s…and the hobby kept me pretty busy. I’m just physically not capable of decorating cakes anymore, too much work! WHEW

      As for that mixer, get that out of the laundry room and use that thing! I never use a hand mixer now that I use my stand mixer! It is such a joy to be able to use it and work on things while mixing at the same time. Cleanup is also a cinch with them nowadays. Everything is dishwasher safe. I used a professional one when I made wedding cakes, but I just use one I can push into the corner when not in use now and I leave it on the counter b/c of my back, dont like to lift on heavy objects if I dont have to! I dont worry about it sitting out b/c it matches all the other appliances in color. This makes it super-convenient to use ALL THE TIME, even for the smallest jobs. Once you start using it, you’ll be glad you did! Just make sure you have the beaters set low enough so you dont have to constantly scrape the sides. There should be a little screw somewhere that can be turned one way or the other to adjust this on most brands. Not sure what you have, though so dont take my word for this if you have a manual you can refer to! Most of all ENJOY YOUR MIXER!!! 🙂

      I am having a WONDERFUL week! You have one, too! Thank you so much!!!

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