I am trying to make a red velvet cake and am using the recipe that Flayvurdfun posted (Waldorf Astoria Red Velvet Cake). The frosting is what is confusing me. It calls for granualted sugar...therefore the texture is "grainy". Is this normal? I am not a red velvet cake fan. I want something different than cream cheese..but am not sure that this frosting texture is normal? I don't want people to think I am nuts! Thanks for any advice!
I use the "traditional" icing for Red Velvet cake which is a cooked buttercream and I use granulated sugar in it. Of course it's cooked so the sugar is dissolved and therefore isn't at all "grainy". Could you share the icing recipe and maybe we could help figure out the problem?
The frosting recipe is 3/4 cup solid crisco, 3/4 cup butter (or margarine, 1/2 tsp vanilla, 1 cup plus 2 tbs warm milk, 1 1/2 cup sugar (granulated)
Beat crisco and butter together for 10 min on high speed. add vanulla and sugar and slowly add warm milk. mix for just a small bit until forstin gis fluffy.
You could sub the granulated sugar for powdered sugar but you would probably need closer to 5 or 6 cups of powdered sugar. HTH
Honestly, I'd use a different recipe. It just doesn't sound that good. I would hate to ruin a good cake with a bad icing. 
Hey..it's just my opinion. You can find Mary Kay Icing on cc in the recipes and it is a very complimentary icing for the Red Velvet cake. It's the same as the "traditional" icing used on red velvet.
I use the "traditional" icing for Red Velvet cake
Thank you!
You are the first person I have seen on here say that. I always wondered why everyone was using cream cheese icing on RV cake cause that's not what my mom used. LOL!
To the op I'm guessing the warm milk will dissolve the sugar so the icing shouldn't be grainy.
I use the "traditional" icing for Red Velvet cake
Thank you!
You are the first person I have seen on here say that. I always wondered why everyone was using cream cheese icing on RV cake cause that's not what my mom used. LOL!
To the op I'm guessing the warm milk will dissolve the sugar so the icing shouldn't be grainy.
My mother has always used the "traditional" as well as my grandmother. I can remember my grandmother making this cake when I was very little for my birthday. My birthday is only 2 days after Christmas so of course a red and white cake seemed like a good idea Anyway...I don't remember our family ever using cream cheese icing for red velvet. Carrot cake and Italian Cream cake...of course. 
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