The recipe I am going to put up here for Red Velvet Cake
Frosting is one that WILL NOT Separate or Fall Apart at room temperature.
Most recipes you will find for the frosting on this cake are ones that have to be cooked and have flour in them.
The one below, I use all the time, and have been asked to write this down for people time after time.
Red Velvet Cake Frosting – Butter White
250 Grams Butter (DO NOT use unsalted)
4 Cups of Icing Sugar (Confectioners sugar/Powdered Sugar) TRIPLE sifted
2 Teaspoons of PURE Vanilla Essence
WHOLE milk (added drop by drop until desired consistency)
Using a hand held mixer, whip together butter and sugar and vanilla until, light, white and creamy. Add milk drop by drop until you get a smooth spreading icing.