Anyone read this?

He is interviewed on several cake-related things and mentions how popular RV is becoming...says it's a traditional Southern cake..blah blah blah...then mentioned how the secret is the quility of the cream cheese icing (he uses Philly...???) ok so 2 problems..RV is traditionally made with butter roux, correct? and Philly is the highest quality cream cheese? really?

I'm seriously questioning how much I trust his opinions. Tell me if I'm completely wrong about these two things...

sorry, *quality

My understanding is that there are 2 types of frosting for red velvet cakes. Depending on what region you are from, it can either have a cream cheese frosting or the cooked frosting. When I lived in the New England States, people up there are used to the cooked frosting. In the southern states, cream cheese frosting is the way to go.

hmmm.nver considered it could be a regional thing! Thanks! I better be quiet then! I wonder what it is out here in the west...thinking CC but hoping it's cooked! I really like the butter roux with it!

I'm from KY and it's GOTTA be cream cheese frosting!!!

I'm on the opposite side of the spectrum from you....I never knew it had any other frosting than CC! Isn't it funny how you grow up with one point of view and never even realize some people see it in a completely different way? Ok, that was somewhat related to the topic (as far as icing goes), but could really apply to lots of things. Anyhow, I'd be interested in trying your butter roux icing. Do you have a favorite recipe?

I've always thought red velvet was a old southern cake recipe. And the cooked Frosting was mostly used back then.

I know right? I tend to get really narrow minded when it comes to traditional things...my go-to example is ribs from the South vs. Kansas style...we in CA have ribs smothered in BBQ sauce like Kansas style...I never knew others preferred it with a rub...two completely different ways to prepare it...but both feel it's the traditional way to serve it..

anyway Butter roux is also Boiled Icing or Ermine Icing, I have the recipe saved on my comp which has a virus on it at the moment I'm sure someone else will chime in with their fave... ...it tastes like melted vanilla bean ice cream..kinda You should def. try it!!

Wow I'm really out of it - I grew up in CT, but have lived in AR for 20yrs, and still only thought it was made with cream cheese frosting. The other, sounds good, I might have to try it too!

I am born and raised in Lancaster, PA and my absolute favorite cake is RV with Cream Cheese icing ... .YUMMY!!! I would be very interested in trying the other, though so if anyone has the great recipe send it to me!!

tavyheather, sorry to hear that your computer has a virus! That is so frustrating. I recently traded a cake for computer repair so my computer is recently recovered. haha
I'm a HUGE fan of ice cream, so if the icing you're mentioning tastes similar to icecream, I'm already a fan before I've even had it.

The Icing was called Mary Kay. I think there's a recipe for it on CC.

My MIL who was born and raised in Kentucky makes the cooked icing. She is 80. It is quite delicious. I have never attempted it because it is very sensitive to weather. She says you need a good, cool, low-humidity day to make it. I think we have about 5 of those a year in Florida...lol.

I"m in the midwest and it varies family to family here. In my family it's the cooked (mary kay) icing all the way, the cream cheese just doesn't taste right to us. But others around me are all about the CC icing.

Here is a link to the Mary Kay icing on cake central.
http://cakecentral.com/recipes/7376/mary-kay-icing

Philly is the only one to use.

I've never had cooked icing with a Red Velvet. I LOVE cream cheese.

Hmmm...I have only ever had red velvet with cream cheese icing. My good friends from North Carolina swear that cream cheese is the only way to go. It is funny how things differ regionally though. I make a bourbon infused maple cream cheese mousse with my red velvet cake, and it's a pretty popular flavor. As for the quality of the Philly, I think he meant for the price point. I'm sure if you were to compare it to a local dairy or organic cream cheese it would fall short, but I've never had any problems using it.

Tavyheather, would this frosting need a dam or how well does it hold up? Have you tried it on other cakes besides RV?
Thanks for the link. I can't wait to try it!

I only use Philly cream cheese. To me it's the best.

I'm originally from the upper peninsula of Michigan and never even heard of Red Velvet cake until I moved to Pennsylvania

Born in the south, then snatched wherever!

The boiled frosting, when I want think about it, yummy! Could be the flavor I'm missing besides really good fried chicken!

The cream cheese icing... I do stuff; people say tasty. I use lemon juice. It's still the basic recipe.

I've only had the cream cheese icing and I grew up in the midwest then migrated to the south. I'd love to try the boiled icing so I may have to look up the Mary Kay icing.

The foremost authority on cheesecake in New York (Junior's) has used ONLY Philadelphia cream cheese for years and they say it's the best. I agree!

grew up in Alabama, still live here, and it has to be cream cheese frosting! Always has been and always has to be! It might be regional I don't know but I've never known it any differently. Actually...everytime I see him talking about using something else on RV it makes me cringe. LOL.

Bostonian here.....cheering on the Celtics and now craving the ONLY frosting I've ever had on a RV cake...cream cheese, has to be Philly. I've never heard of any other kind of frosting on RV.

GO CELTICS!!!

From Southern CT originally and had never even heard of RV cakes until I moved to MD!! And I was told it was a CC frosting with toasted Pecans!! Ive had cooked frosting before, we use to make our own Devil Dogs and used the cooked frosting in it. I LOVE the stuff!! But Im a big fan of CC also!!

I was born and raised in the south (AR) and lived in southern Georgia for a few years. I NEVER had red velvet cake until I made one a couple of years ago as a gross realistic heart cake for a friends halloween birthday (he thought gross cakes were awesome). I made it because of the color.

Even though I am not a fan of RV, my customers love my version. I made one today for a groom's cake that has neither cc or boiled icing. It has chocolate ganache in the middle and is iced with chocolate buttercream.