Red Velvet Cake Icing
A rich and creamy red velvet cake icing with coconut and nuts, perfect for decorating layered cakes and adding a sweet, nutty flavor to your desserts.
Ingredients
Instructions
- Mix milk, flour, and salt in a saucepan.
- Cook the mixture until thick, then cool completely.
- Beat sugar and butter at high speed until fluffy.
- Add the cooled milk mixture to the creamed butter and sugar.
- Beat until the mixture is light and fluffy.
- Add vanilla extract and mix well.
- Use the icing to frost a cool cake.
- Sprinkle coconut and nuts between layers and on top of the cake.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat or skim. If you want to lighten the icing, substitute half of the butter with cream cheese. Ensure the milk mixture is completely cooled before adding it to the butter and sugar, as this will help achieve that light and fluffy texture. If you prefer a nut-free option, simply omit the nuts for a smooth finish.
Serving Suggestions
This icing pairs beautifully with a classic Red Velvet Cake. It can also be used to frost cupcakes or layer cakes. For added texture, sprinkle additional coconut and nuts on top after frosting. Consider serving alongside a scoop of Wanda'S Ice Cream Bars for a delightful dessert combination.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to one week. To reheat, let it sit at room temperature for about 30 minutes before using. If it thickens too much, you can gently rewhip it or add a tablespoon of milk to restore the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Red Velvet Cake Icing contains roughly 677 calories, with 8g protein, 62g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 509mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use this icing for other cakes?
Absolutely! This icing is versatile and can be used for a variety of cakes, such as carrot cake or chocolate cake. Its creamy texture and flavor complement many desserts, making it a great choice for frosting and layering.
How can I make this icing less sweet?
If you find the icing too sweet, try reducing the sugar by a quarter cup, or add a pinch of lemon juice or cream cheese to balance the sweetness. This will also enhance the flavor profile without compromising the consistency.
What can I substitute for butter in this recipe?
For a dairy-free version, you can substitute butter with a plant-based margarine or coconut oil. Keep in mind that the flavor may change slightly, so you might want to add a bit more vanilla extract to enhance the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).