This is one of the best icing recipes for Red Velvet Cake I have ever tasted. It is not too sweet but has a nice cream cheese flavor. It basically a cooked pudding mixed into a cream cheese icing but don’t let that scare you. It is really worth the effort. It is from a new icing ebook called “Icing Only” by Kim Knott. Be prepared to share this recipe. People will beg you and offer you things if you give it to them.

Ingredients

Amount Ingredient
1 cup 2% milk
4 tablespoons cornstarch
1 cup cream cheese
1 1/2 cups powdered (or confectioners or icing) sugar
1 teaspoon vanilla

Directions

1. Cook the milk and cornstarch over a low heat stirring constantly with a whisk until it forms a paste. Let cool for at least 15 minutes.
2. In another bowl, mix together with an electric mixer the cream cheese, icing sugar and vanilla.
3. Add the flour and milk mixture to the butter and icing sugar mixture. Beat for 1-2 minutes until light and fluffy.
Note: This icing is too soft to pipe well but spreads well.


Comments

Formynana Says... 21 Aug 2012 , 3:55pm

Looks and sounds yummy ! Can't wait to try it !

Kimbecupcake Says... 21 Aug 2012 , 10:14pm

If you try this recipe let me know how you like it.

zandrel Says... 22 Aug 2012 , 4:27am

Butter is mentioned in step 3 but I do not see this in the ingredients.

golfwidow Says... 22 Aug 2012 , 2:32pm

I would also like to know how much butter? Sounds yummy!

Kimbecupcake Says... 22 Aug 2012 , 8:58pm

Sorry this a typing error. The word "butter" in "Direction 3" should read "cream cheese". There is no butter in this recipe. Thanks for catching that mistake.

LaurenLuLu Says... 23 Aug 2012 , 6:32am

Cornstarch or flour?

Kimbecupcake Says... 23 Aug 2012 , 11:37am

In the word "flour" in "direction 3" should read "cornstarch" When you mess up a direction you might as well go all out. Sorry about the confusion.

lovekaky Says... 24 Aug 2012 , 11:31pm

could someone please tell me before covering my red velvet mud cake with fondant can i still crumb it with white frosting before applying my fondant this is for a wedding cake?

kadeebo Says... 25 Aug 2012 , 2:38am

@lovekakey...YES. you should always crumbcoat b4 pendant . it gives the pendant something to stick to.

kadeebo Says... 25 Aug 2012 , 3:30am

"fondant" ...not "pendant"(x2)

Candee Says... 26 Aug 2012 , 6:50am

I am confused by the "corrections" in the notations.

Has the recipe been corrected now as listed in the actual recipe posted above the comments? If so, is there somewhere by the original recipe it can say revised and corrected?

Thanks.

Kimbecupcake Says... 28 Aug 2012 , 7:53pm

This is the corrected recipe.

Best Ever Red Velvet Cake Icing

Ingredients

Amount Ingredient 1 cup 2% milk 4 tablespoons cornstarch 1 cup cream cheese 1 1/2 cups powdered (or confectioners or icing) sugar 1 teaspoon vanilla Directions 1. Cook the milk and cornstarch over a low heat stirring constantly with a whisk until it forms a paste. Let cool for at least 15 minutes. 2. In another bowl, mix together with an electric mixer the cream cheese, icing sugar and vanilla. 3. Add the corn starch and milk mixture to the cream cheese and icing sugar mixture. Beat for 1-2 minutes until light and fluffy. Note: This icing is too soft to pipe well but spreads well.

savannah8 Says... 28 Aug 2012 , 8:33pm

I will be doing a red velvet cake this week-end for a wedding,I was considering using the frosting in the middle of the cake,but using butter icing on the outside because I feel it will crust better or can I use the frosting on the outside before applying the fondant Thank You

Kimbecupcake Says... 30 Aug 2012 , 9:23pm

I think this frosting would be perfect for the center of the cake but a butter icing on the outside would work much better under the fondant. I hope it turns out well.

savannah8 Says... 31 Aug 2012 , 8:38am

Kimbecupcake Thank you I will follow your advice as it makes sense to me also

savannah8 Says... 31 Aug 2012 , 8:03pm

I tried the R,V.Frosting,followed the instruction,I found it to be very soft,and I had to add additional icing sugar to give it body,which made it very sweet,as I did not have any more cream cheese.to counteract the sweetness,and I had to put in the freezer to firm up. I would try it again but I would half the milk and cornstarch so that the cream cheese would keep it firmer

savannah8 Says... 4 Sep 2012 , 11:13am

Having given much thought about how I executed this recipe ,I did not give it enough time for the milk and cornstarch to get to a thicker paste it started to thicken but I should have left it on much longer. I will try it again,

campalaboud Says... 8 Sep 2012 , 11:34pm

I tried this and it is toooooo soft!!! On cupcakes, maybe but on cake it's too runny!!

Kimbecupcake Says... 13 Sep 2012 , 9:21pm

I just make this recipe again and it turned out much like my picture. Maybe I should call it a frosting because it is not suppose to be stiff but it has the consistency of pudding. Mine held its shape and I let the cornstarch milk mixture cool for 10 minutes so it would not melt the cream cheese. Did you like the taste?

brabyns Says... 20 Sep 2012 , 2:32pm

never heard of such a filling for a cake will definately try the recipe. only concern how will it keep ?butter icing will last in a cake for a week in the right conditions but milk cornflour thats another thing. love to hear comments

therid Says... 23 Sep 2012 , 8:43pm

I didn't like it. It had a slimy taste. I will admit freely that cream cheese does not belong on red velvet cake IMO. However cream cheese on spice cake is awesome. So I tried it on spice cake. I couldn't get past the sliminess. Would more cream cheese work?

JamesBakker Says... 26 Sep 2012 , 4:41am

Can't wait 2 try this recipe

FATECakes Says... 26 Sep 2012 , 5:32pm

Hi ppls, just wondering how to do u make a red velvet "mud" I have heard of a Red velvet but not a red velvet mud, very interested :) TIA

Kimbecupcake Says... 29 Sep 2012 , 12:23pm

You could try adding more cream cheese. It should not change the consistency that much and you may like the taste better.

I have never heard of red velvet mud.

lovechocolate Says... 7 Oct 2012 , 9:15am

looks wonderful!! question for you..have you ever made a red velvet cake covered in cream cheese frosting and then decorated with fondant flowers...if so how did you apply fondant pieces... when did you apply fondant as I know cream cheese cake should be refrigerated after applying decorations did you refrigerate with fondant pieces on? one more while I am at it , I never used dowels and cake boards on a non fondant covered cake, would it be same approach? thanks sooo much Maria

Kimbecupcake Says... 13 Oct 2012 , 7:14am

Hi lovedchocolate, There is only one of your questions I feel confident in answering. Yes, you can use fondant pieces on a cream cheese icing but they cannot be added until the last 30 minutes. This icing has large water content and it will start to "melt" the fondant. The icing in this recipe maybe too soft for your project, I would recommend "Decorator Cream Cheese Icing" instead from the ebook "Icing Only" found on Kindle or Kobo.

Decorator Cream Cheese Icing 1 cup (8 oz) cream cheese 1 tablespoon butter 3 1/2 cups icing sugar 1 tablespoon sour cream 1 teaspoon vanilla 1. Cream together the cream cheese and butter in a medium bowl. 2. Add 1 cup icing sugar and the sour cream. Beat well. 3. Add 2 1/2 cups of icing sugar and vanilla and beat well. Note: This icing goes well on carrot cake, red velvet cake or chocolate cake

illira09 Says... 19 Oct 2012 , 9:35am

I just got the book a few days ago,I'll definitely look and mark this recipe.

janet46 Says... 21 Oct 2012 , 1:21pm

The cream cheese recipe I've always used is

8oz cream cheese 1 stick butter 1 tsp vanilla 1 lb confectioner sugar

increase all ingredients equally if you need a larger batch.


Login To Leave A Comment