someone wants me to make a red velvet cake for them. does anyone know a good recipe. also does it taste good with buttercream icing?
It depends what you're looking for. If you want a heavier, denser cake then definately use Cakeman Raven's recipe. If you want light & fluffy then Bakerella has a great recipe. I've never done RV with buttercream but if you don't like cream cheese try the cooked frosting. A lot of people have reccommended it. HTH.
When I do red velvet, I use the WASC recipe and just manipulate it to make it red velvet. I did have someone ask me before to do BC with RV and I did ... they loved it but I still prefer cream cheese!!
I like the traditional icing the best. The Mary Kay Icing recipe here on cc is very good. Paula Dean has a really good Red Velvet Cake recipe on her website.
I made Cakeman Raven's recipe earlier this year and it was great. I used a traditional cream cheese icing, the kind that doesn't really setup, and I personally don't like. I find it too sweet and "tangy" (not sure that's really the right word) because of the cream cheese. I made cupcake this weekend with the same type of icing (and just confirmed I'm really not a fan). When I posted her to ask something about it, someone (sorry don't remember who it was) explained that there are two kinds. One that doesn't set up (like mine) which is more cream cheese than butter/shortening, and the other that is more like a buttercream where some butter has been substituted with cream cheese.
She then gave me a link to Earline's which is the latter version of the icing...you may want something like that.
This is what I use for red velvet cakes. Can be smoothed with the paper towel method. Kathyfs Cream Cheese Frosting
1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 1/2 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Mix on low speed for a couple of minutes.
If you use clear vanilla in both the color will be a perfect match for <?xml:namespace prefix = st1 ns =
"urn:schemas-microsoft-comffice:smarttags" />Wilton's buttercream recipe. I use this to frost cheesecakes
when a couple wants part regular cake and part cheesecake for the tiers.
This makes a fairly stiff icing. For a softer one you can use 3 lbs. of powdered sugar.
8 oz cream cheese and 1/2 stick butter
16 oz cream cheese and 1 stick butter
cut the butter....I never use shortening..
8oz cream cheese
1/2 stick butter
4 cups powdered sugar
1 tsp vanilla
1 TBSP water/milk
cream butter and cream cheese. add vanilla and milk/water. add sugar.
you may need to add a little more water to thin out but only add 1 tsp at a time.
I use 1.5 recipe for a 3 layer 8" rnd
thank-you all. see she wants the buttercream icing and i would hate to make cream cheese cause the cake is so big i couldnt put it in the fridge..