The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

This is an easy to prepare rich buttery icing.


1&1/2 cups Butter, unsalted, 3 sticks
4&1/2 Tbsps. Flour
1&1/2 cups Whole Milk
1&1/2 cups Sugar
1&1/2 tsps. Vanilla


Do not start this recipe until the cake you intend to ice is completely cooled.  If the cake is very fresh, you might even want to refrigerate the cake prior to icing it.

Let the Butter soften at room temperature in a large bowl.

Thoroughly whisk the Flour and Whole Milk in a small saucepan.  Cook slowly over medium-low heat stirring constantly until thick or it begins to boil, about 10 to 15 minutes.  Cover and set aside to cool completely, about 30 minutes.  Refrigerate to hasten cooling or if it is warm in the house.

Once the milk and flour mixture is cool, cream the butter at medium high speed for about 3 minutes until smooth and creamy.  Cream the Sugar into it another 3 minutes until fluffy.  Add the vanilla and beat well to blend.  Add the milk and flour mixture 1 tablespoon at a time while continually beating between additions until all the flour mixture is added or a total of 5 minutes, whichever is longer.  The mixture should be much whiter and almost the consistency of whipped cream.

If the cake is not ready for icing, or if the house is warm, refrigerate the icing for up to 15 minutes, but no more or it will become too stiff.  Spread the icing on the completely cooled if not chilled cake.


If available, I use Baker's Sugar, a.k.a. Superfine Sugar or Caster Sugar.

A cake with this icing should be refrigerated if it is not eaten in 6 to 8 hours.

My aunt Arlene had this same recipe she called Whipped Cream Icing but with 2/3 the quantity of ingredients, i.e., 1 cup and 1 teaspoon but for some odd reason, 4 tablespoons of flour, which might be fine for a two layer cake.  What made her call it "Whipped Cream" icing escapes me since it does not contain any.  She also noted that pineapple or coconut can be added to it for flavor.

A.K.A. Velvet Frosting.  Growing up anything sweet that grandma put on brownies, cakes, cookies, cupcakes etc. was called icing.  I've since learned that icing is generally thinner and glossier, like on a glazed doughnut and frosting is a thicker and fluffier mixture.  We called the former glaze.  But why do we have the expression, "The icing on the cake"?  So though technically this should be called Velvet Frosting, it will always be icing to me.

See Also:

Red Velvet Cake - A red triple layer cake especially good with velvet icing.


Other Information:

Source: I believe I got this from the nuns in the kitchen at the seminary.

Preparation: 0:30
Cool: 0:45
Total: 1:15

Yield: 4.5 cups
Servings: 12

Nutrition Facts per Serving:
331 Calories
24g Fat (64.1% calories from fat)
2g Protein
29g Carbohydrate
trace Dietary Fiber
66mg Cholesterol
249mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Non-Fat Milk
5 Fat
1 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.