Best Hesters Red Velvet Cake Icing Recipes

NANA'S RED VELVET CAKE ICING

Nana's Red Velvet Cake Icing image

My mother in law gave me this recipe. She has been making it for 40 years! I use it for all of my cakes, I can't stand regular icing. This icing is not too sweet or buttery. This icing does best if cake is kept in the fridge.

Provided by Jessica Hayes

Categories Dessert

Time 20m

Yield 1 cake

Number Of Ingredients 5

Ingredients

5 tablespoons flour
1/2 lb butter (do not use margarine)
1 cup milk
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

Mix the flour and milk in a small saucepan.
Over medium heat bring to a slow boil while stirring constantly (use a wisk).
Boil until thick, remove from heat, place pan in refrigerator.
While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.

Nutrition Facts : Calories 2404.8, Fat 193.4, SaturatedFat 122.2, Cholesterol 522.2, Sodium 1743.9, Carbohydrate 161.6, Fiber 1.1, Sugar 118.1, Protein 14

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Cream Cheese Frosting for Red Velvet Cake image

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5

Ingredients

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Steps:

Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

HESTER'S RED VELVET CAKE ICING

Hester's Red Velvet Cake Icing image

My Great Grandmother Hester's recipe, as given to me by my Great Aunt Jan.

Provided by Carri Smith

Categories Frosting and Icing Recipes

Time 45m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup milk
¼ cup flour
1 cup vegetable shortening (such as Crisco®)
1 cup white sugar
1 teaspoon vanilla extract

Steps:

Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 19.6 g, Cholesterol 1.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.5 g, Sodium 8.4 mg, Sugar 17.7 g

VERY RED VELVET CAKE WITH CREAM CHEESE ICING AND PECANS

Very Red Velvet Cake With Cream Cheese Icing and Pecans image

No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.

Provided by Dora Charles

Categories Juneteenth Cake Birthday Bake Cream Cheese Pecan Buttermilk Peanut Free Vegetarian

Yield Serves 12-16

Number Of Ingredients 15

Ingredients

Cake:
2½ cups cake flour
½ teaspoon baking soda
2 large eggs, at room temperature
1½ cups sugar
1½ cups vegetable oil
2 tablespoons distilled white vinegar
1 cup buttermilk
1 teaspoon pure vanilla extract
3 tablespoons red food coloring (from two 1-ounce bottles)
Icing:
1 (1-pound) box confectioners' sugar, sifted
1 (8-ounce) package cream cheese, softened
1 stick (8 tablespoons) butter, softened
1 cup chopped pecans

Steps:

To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
Sift the flour with the baking soda.
In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they're cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
To make the icing: Combine everything in a medium bowl and mix well until very smooth. It's best to use the icing right away, when it's soft and spreadable.
Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it's ready, people want to dive right in.