RED VELVET CAKE ICING
Cream-cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep flavor of the cake.
Provided by Florence Fabricant
Categories quick, dessert
Time 15m
Yield Icing for top and sides of 3-layer cake
Number Of Ingredients 5
Steps:
- Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
- Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners' sugar. Blend well.
- Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.
NANA'S RED VELVET CAKE ICING
My mother in law gave me this recipe. She has been making it for 40 years! I use it for all of my cakes, I can't stand regular icing. This icing is not too sweet or buttery. This icing does best if cake is kept in the fridge.
Provided by Jessica Hayes
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Mix the flour and milk in a small saucepan.
- Over medium heat bring to a slow boil while stirring constantly (use a wisk).
- Boil until thick, remove from heat, place pan in refrigerator.
- While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
- When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.
Nutrition Facts : Calories 2404.8, Fat 193.4, SaturatedFat 122.2, Cholesterol 522.2, Sodium 1743.9, Carbohydrate 161.6, Fiber 1.1, Sugar 118.1, Protein 14
RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)
I seen this on Paula Deen's Paula's Home Cooking and have been making this one ever since! Makes a great cake for Christmas or Valentine's Day! Very pretty cake too; I take the coconut and pecans and press only into the sides of the cake ( I make it as a round two layer cake), makes for a very pretty presentation!!!
Provided by robingracejohnson
Categories Dessert
Time 30m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl cream sugar and butter, beat until light and fluffy.
- Add eggs on at a time.
- Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
- Sift together cake flour and salt.
- Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
- Blend in vanilla.
- In a small bowl combine baking soda and vineager. Add to mixture.
- Pour batter into 2 9inch or 3 8 inch cake pans.
- Bake 20-25 minutes or until done.
- Cool completely before frosting.
- For Icing:.
- Blend cream cheese and butter together in a mixing bowl.
- Add marshmallow creme and sugar; blend well.
- Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
- Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 733.2, Fat 30.9, SaturatedFat 18.6, Cholesterol 113.7, Sodium 559.7, Carbohydrate 110.6, Fiber 0.7, Sugar 80.9, Protein 5.8
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 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 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 CAKE WITH MASCARPONE FROSTING
Provided by Anne Burrell
Categories dessert
Time 2h5m
Yield 2 dozen cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Place cupcake liners in two cupcake pans.
- Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl and let stand until thickened, 3 to 5 minutes.
- Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly among the cupcake liners.
- Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool for 10 minutes in the pans, then remove to cooling racks and let cool completely.
- For the frosting: Meanwhile, beat the cream cheese, mascarpone, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick.
- Transfer the frosting to a pastry bag with a medium round tip. Pipe a circle onto each of the cupcakes.
- Meanwhile, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Transfer the chocolate to a small piping bag and snip a tiny hole. Pipe a spiral on each of the cupcake tops that spans the full size of the top. Run a toothpick from the center point of the spiral and drag to the edge of the cupcake. Do this 3 to 5 times, creating a web. Repeat with the remaining cupcakes. Top with a gummy spider, if using. Spooky!
RED VELVET CAKE
A family favorite--great for the Christmas holiday.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 66.6 g, Cholesterol 74.1 mg, Fat 25.7 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 502.5 mg, Sugar 43.8 g
TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING
My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.
Provided by mersaydees
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE CAKE:.
- Place oven rack in the middle position and heat oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- Whisk flour, baking soda, and salt in medium bowl.
- Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
- Mix cocoa with food coloring in small bowl until a smooth paste forms.
- Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
- Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
- Using rubber spatula, give batter final stir.
- Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
- Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
- FROSTING:.
- Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
- Beat in vanilla and salt.
- Refrigerate until ready to use.
- When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
- Cover and refrigerate until ready to serve, up to 3 days.
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
RED VELVET CAKE
Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
- Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
- To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.
Nutrition Facts : Calories 656 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.5 milligram of sodium
RED VELVET CAKE WITH CORNSTARCH ICING
Steps:
- CAKE
- Cream Crisco, sugar and eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Add buttermilk, flour, salt and vanilla. Mix baking soda and vinegar in a separate cup and blend into mixture (Don’t Over Beat).
- Put into 2 each flour/greased 8" cake pans or 1 each 9"x13" pan. Bake 24 to 30 minutes at 350°F.
- ICING
- Cook cornstarch, salt and milk until thick (stir constantly). Let thickened mixture cool or place in fridge for 30 minutes. Cream Crisco, sugar and vanilla until fluffy (about 5 minutes). Add cornstarch and beat until fluffy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY RED VELVET CAKE AND FROSTING
I have always loved Red Velvet Cake but never wanted to take the time to make it 'scratch'. I found this recipe in a magazine and it is delightful. Tastes like a 'scratch' cake and is quite simple to prepare.
Provided by Chef53Kathy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- MIx ingredients for cake with an electric mixer as directed on the box. Pour into a 13x9 baking pan or 2 - 9 inch layer pans greased and floured. Bake at 350* for 25-35 minutes or until done when checked with a toothpick. Cool cakes completely before frosting.
- To prepare frosting combine the flour and milk, whisking till smooth. Cook over medium heat in a saucepan to form a smooth paste. Cover with plastic wrap and set aside until cold. In a mixer bowl cream the butter and sugar until light and fluffy. Add the cooled paste in small amounts and whip until incorporated and the frosting is no longer 'grainy' from the sugar. Add vanilla and frost the cake.
Nutrition Facts : Calories 609.8, Fat 38, SaturatedFat 19.9, Cholesterol 126.6, Sodium 479.8, Carbohydrate 65.4, Fiber 1.6, Sugar 46.2, Protein 5.7
More about "red velvet cake icing recipes"
A RED VELVET CAKE ICING? – FOOD & DRINK
From smallscreennetwork.com
PERFECT RED VELVET CAKE RECIPE - WILTON
From wilton.com
SOUTHERN RED VELVET CAKE - MORE.CTV.CA
From more.ctv.ca
RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE
From today.com
BEET RED VELVET CAKE - MORE.CTV.CA
From more.ctv.ca
RECIPE OF AWARD-WINNING RED VELVET CAKE | FOOD NETWORK MENU
From foodnetworkmenu.netlify.app
WHAT ICING FOR RED VELVET CAKE - CAKES BY CHRISTINE NY
From cakesbychristineny.com
FOOD NETWORK RED VELVET CAKE
From yess-food.blogspot.com
RED VELVET CAKE WITH CREAM CHEESE ICING - FOOD REPUBLIC
From foodrepublic.com
PERFECT HOMEMADE RED VELVET CAKE WITH CUSTARD FROSTING
From thespruceeats.com
RED VELVET CAKE - WIKIPEDIA
From en.wikipedia.org
WHAT IS RED VELVET? - FOOD FANATIC
From foodfanatic.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING - SALLY'S ...
From sallysbakingaddiction.com
NANA'S RED VELVET CAKE ICING RECIPES - FOOD NEWS
From foodnewsnews.com
RED VELVET BEET CAKE WITH CRèME FRAîCHE ICING - FOOD & WINE
From foodandwine.com
WHAT IS RED VELVET CAKE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
RED VELVET CAKE - FOOD FUSION
From foodfusion.com
RED VELVET LAYER CAKE WITH FRESH RASPBERRIES AND ... - FOOD
From sbs.com.au
WHAT ICING ON RED VELVET CAKE? – FOOD & DRINK
From smallscreennetwork.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING | FOODTALK
From foodtalkdaily.com
BEST RED VELVET CAKE MELBOURNE - FOOD AND CAKE
From aa2.poslednjavest.com
NADIYA'S RED VELVET CAKE RECIPE - BBC FOOD
From bbc.co.uk
BLACK FOLKS SOUTHERN RED VELVET CAKE RECIPE - THE SOUL ...
From thesoulfoodpot.com
CREAM CHEESE FROSTING FOR RED VELVET CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
RED VELVET CAKE - FOOD NETWORK
From foodnetwork.co.uk
RED VELVET CAKE - STEVE DOES FOOD
From stevedoesfood.com
THE BEST RED VELVET CAKE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
SOUTHERN RED VELVET CAKE - FOOD INSURGENT
From foodinsurgent.com
FESTIVE RED VELVET LAYER CAKE WITH PEPPERMINT CREAM CHEESE ...
From foodtalkdaily.com
WHAT KIND OF FROSTING FOR RED VELVET CAKE? - FOOD NEWS
From foodnewsnews.com
RED VELVET CAKE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE ICING FOR RED VELVET CAKE? – CUP CAKE JONES
From cupcakejones.net
BEST RED VELVET CAKE RECIPES | BAKE WITH ANNA OLSON | FOOD ...
From foodnetwork.ca
HOMEMADE RED VELVET CAKE WITH COOKED FROSTING RECIPE
From thespruceeats.com
RED VELVET CAKE - FOOD TO LOVE
From foodtolove.co.nz
You'll also love