Hello Shirley - I have to admit, I was always skeptical of "cooked flour frosting." Because you see, I am a lover of Italian Meringue Buttercream. When I made a cooked flour frosting for the first time, I really loved it. It was sweet (and I never minded sweet!) and the texture - somewhat thick (very stable) and proved to be super for piping onto cupcakes. I would make it again for the right job. We would be happy to send you a recipe from our 200th Anniversary Cookbook found on p. 319 called Red Velvet Frosting (it is really just a vanilla frosting). Please contact us an email with your name and physical mailing address or give us a call, 1-800-827-6836. Elisabeth@KAF

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