Easy Cream Cheese Frosting Recipe for Red Velvet Cake
Today Recipes | Easy Cream Cheese Frosting Recipe for Red Velvet Cake | Generally speaking, I’ve found out that the simpler the recipe, better the cake. This recipe really can’t become more simple; it just combines the wet ingredients and dry ingredients separately and after that brings them together produce a very pourable batter, which produces a very moist cake.
We have some recipes which also include an outrageous amount of red food colouring, which I’m not particularly attracted to using in general. Infrequently , I’m going to for special events and this also recipe uses a affordable 1 1/2 tsp of liquid red food colouring.
The upcoming Canada Day weekend seemed like fun to feature the red on this cake with the white of our own double cream cheese frosting, each colours of our own national flag.
Cream Cheese Frosting Recipe for Red Velvet Cake
Recipes also vary greatly on the quantity of cocoa within a Red Velvet Cake, ranging from a teaspoon a number of tablespoons. I prefer the more advanced of your cocoa scale for one bit more chocolate edge to the terrific cake. Some people resist this because it creates a brownish red cake.
If it is a concern, you possibly can scale back on the cocoa if you want try not to omit it altogether, the red velvet purists will hunt you down for that crime against cake! I’ve read from the 3 major sources that toasted pecans inside the frosting between the layers is also a critical component.
Let me refer to it as optional but as I actually love lightly toasted pecans, I do believe they add outstanding flavour as well as a crunchy ingredient that I’ve found irresistible.
Cuisine: North American
Servings: 12 Servings
Author: Barry C. Parsons
For the cake
- 1¼ cups all purpose flour
- 1¼ cups cake flour
- 1½ cups sugar
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 3 tbsp cocoa
- 1 cup vegetable oil
- 1½ cups buttermilk
- 2 large eggs
- 1½ tsp liquid red food coloring
- 1½ teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1 cup chopped toasted pecans (optional for garnish)
For the cream cheese frosting
- 1½ cups (12 ounces) cream cheese
- ¾ cup butter
- 2 tsp vanilla extract
- 1 kilo bag of icing sugar (About 8 cups)
- 1-3 tbsp milk; enough to bring the frosting to a spreadable consistency