What kind of icing works and tastes beat with a red velvet cake? Also, is red velvet good to stack with?

Thanks for your advice!!

RV has a light cocoa flavor and is often iced with a cream cheese icing. Or, a 'baker's buttercream' that has a cooked flour base (see recipes)

As long as you level the cakes, it should stack fine.

I would think that Cream Cheese icing would go great with Red Velvet Cake. Good Luck

I always use cream cheese icing for mine, I am doing a wedding cake this weekend that requires a red velvet tier and I am using Toba's Cream Cheese Buttercream recipe.

Cream cheese for me, too.

I prefer the cooked "baker's buttercream" it just isn't the same without it. It's the way grandma always made it so who should mess with perfection?

Leily is that the original icing for red velvet? If so can you direct me to the recipe?

Thank you (sorry for hi jacking)

I've ALWAYS had red velvet with cream cheese icing. It's the way my mom, grandma, and great grandma did it. They always add pecans in it, but I personally would rather have it with no nuts.

Red velvet does has regional differences.

wgoat-here is a link to the Baker's Buttercream. It is very different, but very delicious.
http://www.cakecentral.com/cake_recipe-2114-13-Bakers-Butter-Cream.html

Thank you all!!!! NOw for a great Red Velvet recipe LOL

Oops never mind one has a recipe LOL

This is my MIL's favorite cake. I just made her one for her birthday two weeks ago. She handed me her grandmother's recipe and told me to follow it to a T and not to change anything.

The cake came out nice but the icing was awful I thought. It's the baker's buttercream y'all are talking about. It was so thin it was almost a liquid. I told her I was adding extra sugar to it but it was still thin. Couldn't pipe or do anything with it.

Is this what that baker's buttercream does? I just can't imagine anybody really loving it - well except my MIL. The recipe didn't seem right to me but I did what she told me!

Wow I just kinda hijacked your thread, I apologize. I guess I'll just watch this thread and try to learn.

Luxe, you are correct the baker's buttercream is not stiff enough to pipe anything with. I usually smooth it on and then use my decorators buttercream for any detail.

I have done the crusting cream cheese recipe on this cake before ( I don't care for it, but I grew up on the baker's buttercream) and some people liked it and the icing could also be used to decorate.

As for the icing, I dont' like it by itself, but oh my when it is on the cake... heaven for me!

HTH

I think red velvet cake doesn't taste good without CREAM CHEESE ICING!! MHO