Wayne Boatwright wrote:
> On Sun 30 Dec 2007 02:59:27p, Julie Bove told us...
>
>> "Little Malice" > wrote in message
>> ...
>>> One time on Usenet, "Julie Bove" > said:
>>>> "Anna" > wrote in message
>>>> ...
>>>>> 1 (8 ounce) container frozen whipped topping, thawed
>>>>> 1 (3.5 ounce) package instant vanilla pudding mix
>>>>> 1 cup milk
>>>>> 1 teaspoon vanilla extract
>>>>>
>>>>> In a medium bowl, combine pudding mix with milk and vanilla. Mix
>>>>> until smooth. Gently fold in whipped topping until no streaks
>>>>> remain. Spread evenly over cake
>>>> Ugh. That sounds vile!
>>> It's not something I'd want to try either. I've been trying scratch
>>> frostings lately and though I haven't done this one, it sounds nice
>>> to me:
>>>
>>> French Vanilla Frosting
>>>
>>> 1 C. milk
>>> 3 T. flour
>>>
>>> Make a white sauce of above. It will be very thick. Boil for 1 few
>>> minutes. Cool completely.
>>>
>>> 1/2 lb. (2 sticks) butter
>>> 1 C. granulated sugar
>>> 2 tsp. vanilla extract
>>>
>>> Cream butter. Add sugar and vanilla. Combine white sauce and beat at
>>> high speed on food mixer for about 5 minutes. Makes enough to frost a 2
>>> or 3 layer cake.
>> Hmmm... I've made a lot of frostings in my time but never one with
>> flour in it! And that sounds like a LOT of milk. I wonder how it sets
>> up?
>>
>>
>
> Before folks began using cream cheese frosting on Red Velvet Cake, this was
> the standard type of frosting used on it.

On Red Velvet Cakes, I use Seven Minute Frosting. It has been a couple
of years since I made one.

Becca