Red Velvet Cupcake Toppings

Baking By hep275 Updated 21 Mar 2016 , 11:13pm by -K8memphis

hep275 Posted 13 Mar 2016 , 10:06am
post #1 of 12

Never made red velvet cupcakes before but have a batch in the oven at the moment.  Does anyone have any suggestions for alternative frostings to the 'normal' cream cheese one?  Thanks

11 replies
-K8memphis Posted 13 Mar 2016 , 5:37pm
post #2 of 12

you could make an american buttercream with cream and butter and add some white balsamic to taste -- this mimics cream cheese icing -- or make an american buttercream with buttermilk --

i use 1 cup of butter to 2# of powdered sugar 

hep275 Posted 13 Mar 2016 , 6:26pm
post #3 of 12

what's white balsamic - which may be a silly question but not something i'm familiar with in the UK. Well impressed with the actual cakes - lovely and light (not in colour!).

-K8memphis Posted 13 Mar 2016 , 7:14pm
post #4 of 12

it's vinegar there's dark balsamic and the one i use for this is called 'white balsamic' --

here's another one instead:

the only problem is that i checked two recipes and neither of them say to cook the sugar with the flour -- and i'm not gonna go find one like that -- but if you want an efficient method of making this classic icing for red velvet -- then whisk the sugar and flour to combine then add the milk and continue as with the instructions -- the sugar keeps the flour from clumping -- easy as that

hep275 Posted 16 Mar 2016 , 7:07pm
post #5 of 12

thank you

bluefox1394 Posted 20 Mar 2016 , 3:19pm
post #6 of 12

This is an awesome variation on a cream cheese/whipped cream frosting. Its quick, holds up great and has a subtle but fantastic taste... and pretty light on ingredients!

hep275 Posted 21 Mar 2016 , 3:48pm
post #7 of 12

And it appears it can stay out without needing to be refrigerated for 24 hrs as well which is good as i need to think about toppings for some wedding cupcakes i'm doing - at least the wedding is in February so it'll be cooler!!

bluefox1394 Posted 21 Mar 2016 , 3:58pm
post #8 of 12

I've also added in instant pudding powder - any flavor  (3 tablespoons usually) right after I pour in the heavy whipping cream. Gives it a good color and flavor!

kristykgs Posted 21 Mar 2016 , 8:47pm
post #9 of 12

Hep275, which recipe are you referring to that you said could be left out for 24 hours? The recipe blue fox posted, cannot be left out for 24 hours. It has cream cheese, which needs to be refrigerated if not eaten right away.

funcakes Posted 21 Mar 2016 , 9:48pm
post #10 of 12

I hear that in the South they never use cream cheese frosting on it.  They use the old fashioned 7 minute frosting.  You could use buttercream using shortening in place of some of the butter and it should be able to be left out.

kristykgs Posted 21 Mar 2016 , 11:11pm
post #11 of 12

I don't know about that Funcakes. I am from Louisiana and we use cream cheese

-K8memphis Posted 21 Mar 2016 , 11:13pm
post #12 of 12

we use cream cheese in memphis tn

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