Hi there -- first time poster here!
I am looking for interesting icing/frosting recipes or suggestions for a red velvet cake. I usually do cream cheese icing but this is for a wedding cake and it's outdoors (also I dislike working with cream cheese icing... it doesn't stay stiff long enough).This is just for filling/crumbcoat, not for decorating.
Anything other suggestions, beyond vanilla buttercream (which is okay but a little boring for this particular bride)?
Thanks so much!
I love red velvet cake, but not with cream cheese icing. Believe it or not, I'm not a fan. I love red velvet with BC.
Anyway...I know you posted that Vanilla may be too boring, but how about like a French Vanilla?
Red Velvet is rich in flavor as is, so keeping the icing minimal to balance it out is what I would do, in my opinion.
Maybe a peanut butter icing will good too! or how about an icing tasting liek pecans since most red velvet cakes call for pecans??
I have a recipe called "the original red velvet cake" which has been in my family over 50 years. The frosting recipe could be used as a filling, but wouldn't be good for decorating and might not hold up outdoors. Follow the directions exactly.
Here is is:
3 T. flour
1 C. milk
1 C. butter (not margarine)
1 small can shredded coconut
1 C sugar
1 C chopped pecans
1 tsp. vanilla
Mix flour and mik in a small saucepan, stirring to make sure there are no lumps. Place over medium heat and stir continuously until mixture boils and thickens. (If you do not stir continuously, the mixture will become lumpy). Remove from heat and cool completely. Cream butter and sugar until light and fluffy. Add cooled flour/milk mixture. Mix well. Stir in nuts, coconut and vanilla. Spread frosting between layers and on top and sides of cake.
I will only eat my RV with the cooked icing (like posted above) but since you are outdoors I would suggest the crusting cream cheese recipe on CC. I have used it many times and it works just like buttercream ( a little softer) but you can still decorate w/o a problem.
Another thing you could do is mix the cream cheese icing and a regular crusting BC 50-50. I have done this and it works just fine.
YUM.thanks for the recipe Joanne