I have a friend who's getting married and she wants a Red Velvet Cake...however, she CANNOT eat the cream cheese frosting ....What other frostings/fillings pair well with RV, that dosen't require refrigeration!?! (this cake has to sit out for a long period of time)....Any advice would be greatly appreciated!
Thx

there's one called flour frosting. Its basically a butter cream but has flour in it - there is a recipe on this site. There are other names for it as well

There is a flour frosting that is actually the original kind of frosting used on red velvet, if you google it you can find one, there may even be one on CC!

id say regular bc would go with it anyway. why cant she eat the cream cheese one - if its an allergy issue, find out what the actual problem is.
xx

You could use bc, then flavour it with cheesecake flavouring. It tastes just like cream cheese.

I think a lemon custard or lemon curd filling with a buttercream frosting would pair very nicely with red velvet.

Some people do coconut pecan icing with red velvet.

Why not use the "traditional" red velvet icing? Cream cheese isn't the "origional" icing used for red velvet although it has become a tradition to some

My grandmother use to make red velvet and she always used the cooked icing. In my opinion it compliments the cake the best.

You can Google "traditional icing for red velvet cake" and the recipe will pop up for you.

Just a note. The original 'boiled or cooked' icing is great but depending on the recipe it was not as stiff as a shortening traditional based BC. That said. I can decorate and pipe with it but for me it didn't crust. Tasted great. You might want to experiment with the different recipes and see which one holds up the best for you.

[quote="sillywabbitz"]Just a note. The original 'boiled or cooked' icing is great but depending on the recipe it was not as stiff as a shortening traditional based BC. That said. I can decorate and pipe with it but for me it didn't crust. Tasted great. You might want to experiment with the different recipes and see which one holds up the best for you.[/quote


It isn't going to crust. Crusting buttercreams are made with powdered sugar and "crust" due to the sugar to fat ratio.

Thanks everyone for the wonderful ideas....I will try them all to see which is Best....thanks again!