Red Velvet Nightmares - Help, Please

Decorating By rharris524 Updated 11 Jul 2009 , 2:04am by DeeDelightful

rharris524 Posted 10 Jul 2009 , 6:07pm
post #1 of 4

I had a request for red velvet cupcakes...can't be too hard right? I make plenty of scratch recipes with no issues and I've done red velvet (not recently). So, first off, my cupcakes have a hard crust on them icon_sad.gif Then since refrigeration is an issue, I decided to go with the more traditional boiled icing versus cream cheese. The first batch of that was soup and the second batch was very grainy. They ended up with plain butter cream and a hard crust b/c they were needed ASAP but I regret sending them out b/c i don't really want them associated with me and my business, you know?

So my point is...why did I get a crust and what can I do to prevent that in the future? Also, is there a room temp stable cream cheese icing recipe?

3 replies
matthewkyrankelly Posted 11 Jul 2009 , 1:30am
post #2 of 4

Check your oven temp. Maybe they were in too long. Check leavening.

How long do you want the cream cheese icing to stay out?

DeeDelightful Posted 11 Jul 2009 , 2:01am
post #3 of 4

Try Indydebi's buttercream and sub 1/3 cup cream cheese in place of shortening.won't be real cream cheesey.

DeeDelightful Posted 11 Jul 2009 , 2:04am
post #4 of 4

Try Indydebi's buttercream and sub 1/3 cup cream cheese in place of shortening.won't be real cream cheesey.

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