Traditional Red Velvet Cake Icing

Traditional Red Velvet Cake Icing. Cook over medium heat in a saucepan to form a smooth paste. Cover with plastic wrap and set aside until cold.

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Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside. Stir in the food color, cocoa, salt, baking soda, and vinegar. Line the bottom of the pan with parchment paper rounds; set aside.

Frost the cooled cake, and optionally decorate with sprinkles.

Combine the milk and flour in a saucepan over medium heat, and cook, whisking continuously (you want to avoid lumps), until the mixture thickens and comes to a boil.

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Remove from heat, and stir in the vanilla extract. In a large bowl, cream together the Crisco, sugar and eggs. In a mixer bowl cream the butter and sugar until light and fluffy.