HESTER'S RED VELVET CAKE ICING
My Great Grandmother Hester's recipe, as given to me by my Great Aunt Jan.
Provided by Carri Smith
Categories Desserts Frostings and Icings
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
- Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 19.6 g, Cholesterol 1.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.5 g, Sodium 8.4 mg, Sugar 17.7 g
RED VELVET CAKE WITH BUTTERCREAM FROSTING
Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!
Provided by rlroth
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
- In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
- For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g
CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
RED VELVET CAKE WITH ERMINE FROSTING
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour.
- Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside.
- Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
- Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
- Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely.
- For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature.
- Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute.
- Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals.
RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
- Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
- In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
- Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
- Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
- Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
- Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
- Ice the cake and top with raspberries.
RED VELVET CAKE
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
Provided by Kim Severson
Time 1h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
- Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
- In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
- Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
- Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
- To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
THE ORIGINAL RED VELVET CAKE
My Grandmother, Lillie Carbeau Blanchard, brought this recipe to our family from her Louisiana home in 1957. It was an instant favorite and in demand for birthdays each year. It has been a tradition in our home and I hope you enjoy it as much as we have. When I make the icing, I blend the flour into the milk with the mixer first, then I cook it on a medium heat to begin with, constantly stirring to avoid lumps, increasing the heat along the way. Make sure you stir the sides and bottom of the pan. Let the stiff mixture cool to room temperature before you blend in the sugar, butter and vanilla. I double the icing recipe. as it is not too sweet and our family loves it! Also - I cool the layers in the refrigerator overnight then I spilt the layers, making this more like a "torte" than a regular cake.
Provided by Mercys Mommie
Categories Dessert
Time 1h10m
Yield 1 delicious cake
Number Of Ingredients 18
Steps:
- Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
- Add eggs.
- Alternate adding the buttermilk with the cake flour.
- Add salt and vanilla.
- Put 1t soda into 1T white vinegar and fold this mixture into the batter.
- Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.
- ICING.
- Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar and vanilla. Beat the two mixtures together (I add the flour/milk mixture a little at a time to the butter/sugar/vanilla mixture, until it is the consistency of whipped cream.
- Ice each later and assemble a "torte" looking cake. Enjoy!
Nutrition Facts : Calories 6163.9, Fat 301, SaturatedFat 185.4, Cholesterol 1148, Sodium 6547.3, Carbohydrate 816.1, Fiber 8.5, Sugar 513.5, Protein 64.1
FLOUR FROSTING (RED VELVET CAKE FROSTING)
Although the title "Flour Frosting" doesn't sound very appetizing, this frosting is very good. It is fluffy with a slight hint of dairy from the milk and is not over-sweet. This is apparently a classic frosting for red velvet cake, but since it only has 1 cup of sugar in it (and it makes plenty to frost 24 cupcakes) it is also a great option for children's birthday parties. This comes out a very light creamy color, but can be easily tinted with gel or paste food coloring. I found this recipe on a blog: Obsessed with Baking. If you don't have vanilla sugar, add a teaspoon of vanilla extract when you add the butter. If you refrigerate this frosting be sure to bring it to room temperature before serving or, like Swiss Meringue Butter Cream, the texture can be a little stiff. If you refrigerate it prior to frosting your cake and it seperates as it warms, just whip it back up for a few minutes in your mixer and it will be good to go.
Provided by Mommy2two
Categories Dessert
Time 25m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the flour, sugar and salt in a saucepan until combined. Add the milk and cook over medium heat until it barely simmers (bubbles around the edge of the pan), whisking constantly. It will thicken slightly.
- Pour mixture into the bowl of a stand mixer and mix on high until the outside of the bowl is cool to the touch (about 8-10 minutes).
- Reduce the speed to low and add the butter (and vanilla extract if you are using it). Once the butter is incorporated, turn the mixer up to medium-high speed and whip until the frosting is light and fluffy (about another 3-5 minutes), scraping down as needed.
- If you are tinting your frosting, add the coloring and continue to whip until the color is evenly distributed.
- Use immediately to frost a two-layer cake, or 24 cupcakes.
Nutrition Facts : Calories 79.1, Fat 8.1, SaturatedFat 5.1, Cholesterol 21.8, Sodium 84.7, Carbohydrate 1.5, Protein 0.6
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