I tried this recipe and it is great. Good flavor, very easy to smooth and it crusts great. Not at all sweet like buttercream.
Thanks. I've been wanting to try this receipe. It does crust? I read in the remarks under the receipe that it wasn't a crusting buttercream. I'm going to try it for sure. My grandmother use to make icing like this and I loved it.
I just used it for the first time last weekend on a red velvet, and it was just lovely! Not too sweet, just a great compliment to the cake. The first run was a test and it went great, the second run, the "for real" one was not so uneventful since I lost electricity for over one hour while I was cooking the flour mixture...I was freaking out because I was on a schedule, very well mapped out and timed and didn't have time for THAT! I think that caused the mixture to act weird and when I mixed it alll together I got little clumps of flour in the icing 
They were actually not very noticeable and I didn't have time to re do it and thankfully the customer loved it and absolutely loved the cake (first time with red velvet as well). It's the heart shaped one with the chocolate clay roses and went together with the two tiered italiand cream with the chocolate roses as well. They looked sooo pretty together! I will be using this icing again and again, it's not the crusting "perfectly" smoothed bc I'm used to but it's so foamy and creamy, just a different look, I want to try and see how well it takes different flavors.
raquel what method did you use to smooth this icing?
i love icings made with flour - the taste and texture is incredible. Toba Garrett has a great recipe in her book. Buttercream flowers come out gorgeous with it. The only problem with flour (also called custard) buttercreams is they are not very stable - they don't hold up in warm weather. It's good for cakes and cupcakes that can be left in a very cold place or the fridge until an hour before. It's also great as a filling.
The pics haven't loaded yet but when they do you will see that the test small round cake is pretty smooth and I just used the bench scraper for the sides and large spatula for the top, can't "melvira" it so I decided not to drive myself crazy and just get it a smooth as possible without asking for flawless perfection... For the heart I used the same tools but on the top I swirled it to follow the heart shape and it looked very romantic, the pics don't do it justice... I will say, just apply a thick layer so you have plenty material to "take away" while you smooth, and since it's not soo sweet it won't be a bad thing if you have a lot of icing 
Also, I usually use an icing tip to apply my bc, this time I did a crumb coat, chilled it , and then iced the cake, I had to kinda rush through it for the heart shape and it's probably why it's not as smooth.
No problem! I can't wait to make it again to see exactly why I got the little clumps, I beat it to death and still couldn't get rid of them (the second time around with the power failure...). And another thing,I forgot to tell you it took the airbrushing with pearl beautifuly! I will try using a color next test.
Raquel1 would you share the cake recipe, i have someone that wanted red velvet as well and am looking for a good one
Yes, I will post it a little later this afternoon, I have to leave now but as soon as I get back I'll get it posted.
I just used it for the first time last weekend on a red velvet, and it was just lovely!
That is because it is the ORIGINAL frosting used for red velvet. If one has grown up in the south, it is the only frosting one deems acceptable. 
(Well, I'm sure there are some southerners who think cream cheese is great with red velvet... so the above opinion is mine and mine alone. LOL) I'm not sure where or when people started thinking cream cheese frosting was what one should use on red velvet (it's fine, but it is not how red velvet was originally intended.)
And, no, it does not have to be placed on a chilled or frozen cake. I've never used it on anything but a room temp cake. I've never had it fall off a cake...
I just used it for the first time last weekend on a red velvet, and it was just lovely!
That is because it is the ORIGINAL frosting used for red velvet. If one has grown up in the south, it is the only frosting one deems acceptable.
(Well, I'm sure there are some southerners who think cream cheese is great with red velvet... so the above opinion is mine and mine alone. LOL) I'm not sure where or when people started thinking cream cheese frosting was what one should use on red velvet (it's fine, but it is not how red velvet was originally intended.) And, no, it does not have to be placed on a chilled or frozen cake. I've never used it on anything but a room temp cake. I've never had it fall off a cake...
This is the icing my grandmother used for her red velvet cake. We've never used cream cheese icing on red velvet. My grandmother also never refrigerated a cake so I'm sure she iced hers at room temp. She said that putting a cake in the fridge dried them out too much. She's been gone since 1984 and I miss her dearly.
I just used it for the first time last weekend on a red velvet, and it was just lovely!
That is because it is the ORIGINAL frosting used for red velvet. If one has grown up in the south, it is the only frosting one deems acceptable.
(Well, I'm sure there are some southerners who think cream cheese is great with red velvet... so the above opinion is mine and mine alone. LOL) I'm not sure where or when people started thinking cream cheese frosting was what one should use on red velvet (it's fine, but it is not how red velvet was originally intended.) And, no, it does not have to be placed on a chilled or frozen cake. I've never used it on anything but a room temp cake. I've never had it fall off a cake...
I Know, really when did cream cheese get paired up with red velvet, I think the flavor would overpower the subtleness of that cake. I will do it if asked but you won't taste a properly done red velvet. There are some RV recipes that are so heavy on the cocoa powder they really end up being just a weird chocolate cake...this reminds me I need to find and post cakeman raven's recipe for korean.
I'm going to post my grandmother's red velvet cake receipe and her peanut butter cake receipe. Both are made from scratch. I'll get around to doing that sometime this evening. Maybe someone would like to give it a try?
EDIT: sorry, not trying to hijack the thread. 
I'm going to post my grandmother's red velvet cake receipe and her peanut butter cake receipe. Both are made from scratch. I'll get around to doing that sometime this evening. Maybe someone would like to give it a try?
EDIT: sorry, not trying to hijack the thread.
Knock yourself out! I would love to see those recipes, specially the peanutbutter one!
In the meantime here is the Cakeman Raven's one that korean wanted:
Cakeman Ravens Red Velvet Cake (with my minor changes)
· Vegetable oil for the pans
· 2 1/2 cups all-purpose flour
· 1 1/2 cups sugar
· 1 teaspoon baking soda
· 1 teaspoon fine salt
· 1 teaspoon cocoa powder (I use 2 teaspoons)·
1 1/2 cups vegetable oil
· 1 cup buttermilk, at room temperature
· 2 large eggs, at room temperature
· 2 tablespoons red food coloring (1 ounce)
· 1 teaspoon white distilled vinegar
· 1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans (I use wax paper on bottom of pans)
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer (with paddle attachment), mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Start watching at 25 mins. So it wont over bake
I'm going to post my grandmother's red velvet cake receipe and her peanut butter cake receipe. Both are made from scratch. I'll get around to doing that sometime this evening. Maybe someone would like to give it a try?
EDIT: sorry, not trying to hijack the thread.
YES PLEASE! I have never had red velvet cake. I would like to try it! But I have to be honest-- The PB cake!! YES!! I will try it!!!
TFS!!!
tiggerjo- could you post the recipe you used for your flour frosting, I've tried one before and LOVED it but don't remember it crusting. I'd love a crusting version. TIA
The recipe is in the recipe section, actually it's still on the home page here (bottom of the screen) under "cooked flour icing", and it doesn't crust.
No problem!
I can't wait to make it again to see exactly why I got the little clumps, I beat it to death and still couldn't get rid of them (the second time around with the power failure...). And another thing,I forgot to tell you it took the airbrushing with pearl beautifuly! I will try using a color next test.
Hi- I posted the recipe and I know why you are getting flour clumps. When first tried this I had lumps too...it is just like making gravy! You need to take your whisk while it heats to a boil. Also when I take it off the stove to cool I put it into a bowl with a piece of clear wrap directly on it to prevent a skin.
No problem!
I can't wait to make it again to see exactly why I got the little clumps, I beat it to death and still couldn't get rid of them (the second time around with the power failure...). And another thing,I forgot to tell you it took the airbrushing with pearl beautifuly! I will try using a color next test.Hi- I posted the recipe and I know why you are getting flour clumps. When first tried this I had lumps too...it is just like making gravy! You need to take your whisk while it heats to a boil. Also when I take it off the stove to cool I put it into a bowl with a piece of clear wrap directly on it to prevent a skin.
Thanks! I did mix well while it cooked and it was smooth but next time I will cover it while it cools
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