Recipe(tried): Holman House Red Velvet Cake and Whipped Roux Frosting

I thought I was the only one looking for this recipe, I found this one that I made and the icing is the same. It is located on Tori Avey.com and the icing recipe that is the same as Helmans is the Whipped Roux. I did not make the cake just the icing to see if it was close and it is. The only change I might try next time is using powdered sugar instead of granulated. The granulated sugar leaves a few granules in the icing no matter how well blended until it sets for about an hour. Once it sets the granules dissolve but I thought powdered might be smoother requiring less blending. In order to have as much icing as Holman House used on their cake make a double batch.

Below is the recipe and link.

WHIPPED ROUX FROSTING
(optional frosting choice)

5 tbsp unbleached all-purpose flour (1.25 ounces/35 grams)
1 cup milk (8.5 ounces/230 grams)
1 cup unsalted butter, softened, or 1/2 cup butter and 1/2 cup vegetable shortening (8 ounces/225 grams)
1 cup granulated sugar (7 ounces/200 grams)
1 tsp vanilla extract

In a medium saucepan, place the flour and gradually whisk in the milk until smooth. Stir over medium-low heat until it thickens and forms a mound, about 5 minutes. (This was once done over an asbestos hot plate to prevent scorching.)

Scrape into a small bowl, press a piece of plastic wrap against the surface, and let cool completely (it must be cool or the butter will melt), at least 1 hour. Do not chill. If there are any lumps, process in a blender.

In a large bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add the vanilla. Gradually add the flour mixture and beat until the frosting develops the consistency of whipped cream and no sugar granules remain, at least 15 minutes and up to 1 hour.

See the full recipe here.