How to Make Creamy Vanilla Icing for Red Velvet Cupcakes

Welcome to the world of Hook’d Up Bar and Grill, where we explore the art of cooking and create delicious recipes to delight your taste buds. Today, we’re going to dive into the realm of baking and learn how to make the perfect creamy vanilla icing for your red velvet cupcakes. So, put on your apron, grab your mixing bowl, and let’s get started!

How to Make Creamy Vanilla Icing for Red Velvet Cupcakes
How to Make Creamy Vanilla Icing for Red Velvet Cupcakes

Creating the Base

To begin, we’ll need to create a thick paste base for our icing. In a small saucepan, combine 6 tablespoons of all-purpose flour and slowly whisk in 2 cups of milk. It’s important to whisk slowly to avoid any lumps in the flour. Once everything is combined, place the saucepan on low to medium-high heat and continue whisking constantly.

Vanilla Icing

The Art of Whisking

As you whisk the base, be sure not to stop. It’s crucial to keep whisking the entire time to prevent a film from forming on the bottom of the pan. This old-fashioned method of making vanilla icing may differ from what you’re accustomed to, but trust us, the results will be worth it.

The Perfect Butter

While the base is cooling, let’s focus on our butter. Take a pound of butter (2 cups) at room temperature and add it to your mixer. Ensure that the butter is neither too hot nor too cold. Room temperature is ideal for achieving that creamy texture we desire. Cut the butter into small chunks, approximately half an inch to an inch in size, and mix it in the mixer until it becomes soft and the protein molecules expand. This process usually takes about three minutes.

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Incorporating the Sugar

Next, it’s time to add the sugar. Gradually add 2 cups of sugar, about a tablespoon at a time, to the butter mixture. Incorporate the sugar slowly, allowing it to aerate and lighten the butter. Remember to scrape down the sides of the bowl periodically to ensure all the ingredients are well combined.

Infusing with Vanilla

To add a touch of heavenly flavor, incorporate two teaspoons of vanilla extract into the mixture. Slowly pour it into the mixer, taking care to avoid any splashing. The aroma of the vanilla will uplift your senses, making your icing truly irresistible.

Bringing It All Together

Now, it’s time to add the cooled base to the butter mixture. Gradually add the base, about a tablespoon at a time, ensuring each addition is fully incorporated before moving on to the next. This step will take approximately a minute. Allow the mixture to incorporate fully, resulting in a creamy vanilla icing that is lighter and less sweet than traditional buttercream.

Cooling and Usage

Once you’ve added all the base, set the mixer to medium-high speed and let it work its magic. After the icing is ready, transfer it to a bowl and refrigerate it for about ten to fifteen minutes. This chilling period helps the icing firm up slightly, ensuring it stays in place when applied to your cupcakes or cakes.

Cupcakes with Icing


1. Can I make the icing ahead of time?

Yes, you can make the icing in the morning and leave it out on the counter with a lid over it until you’re ready to use it in the evening. Just remember not to refrigerate it for an extended period as this may alter its consistency.

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2. How long can I store the icing?

The icing can be stored for up to a day. However, for optimal freshness and taste, it’s recommended to use it immediately after taking it out of the refrigerator.


Congratulations! You’ve mastered the art of making creamy vanilla icing for your red velvet cupcakes. The delicious, fluffy icing will elevate your baked goods to new heights. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this recipe from Hook’d Up Bar and Grill will surely impress. So, go ahead and indulge in the divine flavors of homemade icing. Happy baking!

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