I agree with NEWLYWEDSWS and several others. The REAL red velvet is ALWAYS frosted with the "Mary Kay" flour type frosting.
Some use mayonaisse, some buttermilk, some vinegar/baking soda to bake it. To each his own, I reckon.
Although the CC frosting tastes good---the flour based oldie is what my customers get, unless they REQUEST CC specifically.
--Knox--
The last scratch RV I made tasted too much like flour so I now start with the RV box mix. I add an extra egg and usually a box of chocolate pudding. However, I rarely make cakes - I prefer RV as cupcakes. While they are still in the pan I drip a little caramel flavored simple syrup over them.
As for the icing, I'm a fan of Paula Deens CC Icing using MM...I don't always add the nuts/coconut. I got the link from another post here on CC.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30653,00.html?rsrc=search
I'm going to try the new RV Recipe next.
Funny, I just took a 3-tier RV cake to a wedding this morning. I found the recipe online somewhere; it has very little cocoa, lots of red color, oil, vinegar, and buttermilk, and it is...AWsome!!
This bride went middle of the road and filled it with "cheesecake" flavored IMBC, frosted with IMBC. The scraps were tahdiefor.
I did not like this cake and sure did not like the icing..
Im sorry I jump the gun, this was not the cake and not the icing I was thinking about.. I love Red Velvet cakes (actually my favorite cake.) I Have only had it with cream cheese, Im going to try Mary Kays Icing, I have never heard of it before... This is one cake I have always and will always make from scratch, the boxes does not come close enough....
Ok... I will post it in the recipe section under Southern Suzie's Easy Red Velvet. The only unscratch thing about it is it starts with a box butter mix... but she altered it a lot.. growing up before she passed, she taught me how to doctor really well..... Give me sec to get it in there and you should have it.. if you try it, let me know 
OK, its posted.... along with our icing recipe which is cream cheese based
This is probably going to sound silly, but you all use the gel food coloring for this, right?
This is probably going to sound silly, but you all use the gel food coloring for this, right?
you mean to get the red color? no, you use two bottles of liquid food coloring.
Tall bottles, not the little ones.
2 full ounces.
Rachel
I am so glad I asked... could you imagine me dumping 2 ounces of red gel coloring! I'm going to try this cake this weekend...
when i made the cake for christmas, we all thought it was very good, but when i tried it, i told my dh, 'it tastes like red' and he laughed at me, then my cousin said, 'hey, this cake tastes red!' it was too funny.
My mother (who is the root of my love of baking) always made RV with the foundation of it being a chocolate cake and adding the two bottles of red color....
I am anxious to try someone elses recipe.....also I am in the deep south and even though I am aware of the real frosting for RV, everybody I know wants cream cheese frosting w/nuts.
Ok...i must be weird i baked this cake and i didn't like it at all!
I'm wondering if it makes a difference what type of red food coloring you use? All i could taste was the yukky red!
Maybe it's an aqquired taste?
I loved the texture of the cake. It look beautiful. BUT i i have to say that i absoultely LOVED the icing! That i will make again!
I don't like it either. I feel like it has no real flavor.
Rachel
My grandmother used to make all of my birthday cakes growing up. For many years my choice was the red velvet she made. It was very moist, lightly chocolaty and oh so good. I have to get the recipe and instructions for her icing. I know that it is cooked and that it has to stay refrigerated or it will melt. It has a very unique consistency and melts in your mouth. I don't know if it is the same as the mary kay recipe or not. Does this sound familiar to anyone? I am going to go over this frosting with my grandmother and try to replicate it at home soon.
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