I recently just started adding rv to my list of flavors offered. At first I made the box ones and doctored it with buttermilk and vinegar. Then out of curiosity I made from scratch and WOWIE!! what a difference.
It was also suggested to use cooked icing and I did that too. A little more labor intensive but well worth it.
Flies out the door around here.
I totally agree about the cooked flour icing! The cream cheese icing has too strong a flavor and while it's delish it overpowers a good RV, by good I mean a subtle buttery/twang with a wisper of cocoa. The cocoa in it is kinda what vermouth is to a martini 
. Last year I started my quest for a good recipe and after about ten different ones Cakeman Raven's won hands down! I never understood the attraction to this weird cake, but after making that recipe with the cooked flour icing I'm hooked. The icing is just lovely, mild flavor and velvety feel, I'm making myself hungry for one, now I just need an excuse (any will do) to make one.
Red velvet isn't chocolate?! That explains what happened at a neighborhood party a few weeks ago...
The hostess asked me to bring my red velvet cupcakes which she had previously tasted. Her 90-something mil was visiting from Virginia, so I proudly offered her a cupcake. But she nearly choked on it and said, "Hon, just because it's RED doesn't make it RED VELVET!"
I couldn't figure out what the problem was, since everybody else loved them. Well now I know...my recipe calls for 1/3 cup cocoa!! Hey, what do I know...I grew up in Minnesota. I guess I'll have to try a more authentic version.
Man am I glad this thread got started! I have never in my life seen red velvet cake on any menu, desert cart, etc anywhere. I had never even heard of it until several years ago, back when I still made birthday cakes, my friend asked me to make one for her husband. I used a mix, don't recall what brand, and recall thinking "this is just red-colored chocolate cake". They all liked it, but my landlord at the time didn't... I was in a HUGE hurry and didn't wipe up my countertop very well. Red batter + white counter top = spots that took FOREVER to fade away.
After reading all of your posts about what it IS supposed to taste like...yeah I'm still not sure I want to, LOL! 
I wrote a couple of posts about red velvet cake a while ago...It's not a bitter or sour flavor at all, it tastes nice but kind of indescribable in terms of comparing it to other flavors. I use an IMBC cream cheese buttercream with it, so the cream cheese flavor is there but it's not too sweet. My recipe only calls for 2 Tbsp of cocoa powder, 1/3 cup is a little much!
http://acaketorememberva.blogspot.com/2010/01/red-velvet-cake-what-is-it_22.html
http://acaketorememberva.blogspot.com/2010/01/my-red-velvet-post-got-interesting.html
I wrote a couple of posts about red velvet cake a while ago...It's not a bitter or sour flavor at all, it tastes nice but kind of indescribable in terms of comparing it to other flavors. I use an IMBC cream cheese buttercream with it, so the cream cheese flavor is there but it's not too sweet. My recipe only calls for 2 Tbsp of cocoa powder, 1/3 cup is a little much!
http://acaketorememberva.blogspot.com/2010/01/red-velvet-cake-what-is-it_22.html
http://acaketorememberva.blogspot.com/2010/01/my-red-velvet-post-got-interesting.html
Okay, now I am intrigued about the icing!
You made IMBC cream cheese icing? It didn't break down. I tried making a SMBC cream cheese icing and I could not get to not break down. What's the difference. Does the sugar being candied do something?
I am definitely going to try the flour frosting the next time I make my RV cupcakes. I have Bobby Flay's recipe for the frosting, so I'll try that.
Can the flour frosting be made into a chocolate frosting by adding melted chocolate? I cannot seem to find a good dark chocolate frosting that I like. I'm willing to try a chocolate flour frosting if anybody else has made it before.
Linda, I don't know about the cooked frostings so somebody else could answer that one, but I use cream cheese in my IMBC all the time. I don't think there would be any difference between using that and the SMBC. You probably put something in at the wrong temperature and broke the buttercream, but if you warm the bowl up with a torch or a hot dishtowel wrapped around it while you whip the icing it should combine together again.
I put everyhing I can get my hands on into IMBC, it's goooood. And it isn't too sweet, so it doesn't overwhelm the flavorings that you put in it. Some other flavors I've heard that people use with Red Velvet cake are the chocolate, and also caramel. I usually use cream cheese because it's the traditional one as far as I know.
Linda, I don't know about the cooked frostings so somebody else could answer that one, but I use cream cheese in my IMBC all the time. I don't think there would be any difference between using that and the SMBC. You probably put something in at the wrong temperature and broke the buttercream, but if you warm the bowl up with a torch or a hot dishtowel wrapped around it while you whip the icing it should combine together again.
I put everyhing I can get my hands on into IMBC, it's goooood. And it isn't too sweet, so it doesn't overwhelm the flavorings that you put in it. Some other flavors I've heard that people use with Red Velvet cake are the chocolate, and also caramel. I usually use cream cheese because it's the traditional one as far as I know.
Thanks for the suggestion. So the cream cheese was too cold? Interesting. I didn't think of that because people said they put cold butter in all the time. I might not have let the cream cheese warm up enough.
Could I have put too much in? I tried to keep the ratio of butter/cream cheese to 3x the amount of eggs using the 1,2,3 formula for SMBC. Can I ask what your ratio is?
If I can make SMBC with cream cheese I will be in frosting heaven! Thanks.
A ha! I am from the south and have always wondered why people on CC say RV should taste like chocolate! It definitely doesn't in the southern version. I didn't know there was a "city" version!
It has a buttermilk/slightly vinegar twang that is just delicious with cream cheese icing! The hint of cocoa powder in there supposedly covers up the potential bitter taste of all that red dye. It's not meant to impart a chocolate flavor with such a small amount, relatively speaking.
I need to google the history of RV and figure out why it needs to be artificially red! Maybe back in the day it was beet sugar?
LOl, The "city" and "country" thing is the only way I can equate the difference. After reading all of the responses there was some truth to my theory! 
I get that from the older people.....If something's different than a southern norm, then they'd say someone from the "city" tried to "citify" it and it came back wrong! Guess its true b/c that chocolate velvet is WRONG!!
OH, and that buttermilk and vinegar is MANDATORY! That is the YUMM in Velvet!
Thanks for the suggestion. So the cream cheese was too cold? Interesting. I didn't think of that because people said they put cold butter in all the time. I might not have let the cream cheese warm up enough.
Could I have put too much in? I tried to keep the ratio of butter/cream cheese to 3x the amount of eggs using the 1,2,3 formula for SMBC. Can I ask what your ratio is?
If I can make SMBC with cream cheese I will be in frosting heaven! Thanks.
Yes, I'm very technical with the ratios...Not. I usually just add however much looks good at the time. Sorry I'm not being more specific but what I usually do is make a triple batch of IMBC then divide it up and add the flavorings to however much I need for whichever tier I'm doing. Probably about 1/3 of a block would be enough for one batch? I'm just guessing. If you put too much in it will be really soft, though, so watch out.
The temp of everything for the meringue buttercreams is really supposed to be the same when you add it all in. Sometimes when the meringue is still warm you can put in cold butter, but it works best if the meringue has cooled down completely and the butter is at room temp. If the butter is too cold the icing will break and look curdled, but then you jsut warm the bowl up like I said. If the meringue is too hot and you add the butter it will just be soupy, so you'll need to cool it off. You can put the entire bowl int he fridge until it cools down, then finish beating it. If you have the temps right it won't look curdled at all, you'll add the butter, beat it, and it will whip right up.
1/3 block? That is probably my mistake. I was trying to have a strong cream cheese taste, so I was going for 4 ounces butter and 8 ounces cheese. Thanks for the info. Next baking excursion, I will try this.
1/3 block? That is probably my mistake. I was trying to have a strong cream cheese taste, so I was going for 4 ounces butter and 8 ounces cheese. Thanks for the info. Next baking excursion, I will try this.
I guess you could make the icing and substitute some cream cheese for the butter, then it might not get so soft, too. I just put it in after the icing is done so that's why I don't put in so much.
Being curious after reading this thread, I googled "traditional red velvet cake".....it seems the "real thing" has very little cocoa; and has baking soda, vinegar, and buttermilk in it, and ALWAYS cream cheese frosting. I may have to try it this way. According to traditionalists, it is NOTHING like the "chocolate cake with red food coloring" that they sell in the box.
Being curious after reading this thread, I googled "traditional red velvet cake".....it seems the "real thing" has very little cocoa; and has baking soda, vinegar, and buttermilk in it, and ALWAYS cream cheese frosting. I may have to try it this way. According to traditionalists, it is NOTHING like the "chocolate cake with red food coloring" that they sell in the box.
Huh? You googled "traditional red velvet" and you found it is ALWAYS with cream cheese icing?? You may want to check again 'cause the traditional icing for the RV is the cooked flour icing and I have never seen anywhere where it states the contrary. The cream cheese icing is a modern variation but not what was served at the Waldorf Astoria. You are correct about the ingredients that are part of the recipe and that it only uses @ a tsp cocoa powder. I've seen recipes that call for sooo much cocoa that I'm not sure what they are trying to make. The cooked flour icing has a subtle flavor and texture that does not take away from the "delicate balance of flavors" in this cake, boy that sounded good Anyways, just thought I would throw some info your way for whatever it's worth.
Linda: Are you substituting cream cheese for some of the butter in your IMBC? If so, that might be your problem. I've made cream cheese SMBC before, but I make it normally (with all the butter), then beat in softened cream cheese afterward. And yes, it is heavenly.
Yes, I was subbing in cream cheese for the butter. And I think you are a both right, this is what I was doing wrong. But this does mean that I can now make a good cream cheese SMBC. I can't wait to try it. I'll post back here when I do. I think I'm going to make yet another batch of RV and make both frostings just so I can taste the two different frostings.
I had it and don't understand why some people LOVE it.
I have a problem with all that red food coloring. Can't you make it without the red food coloring and it still be the same cake?
Has anyone ever made it without the food coloring? Does it taste different?
I had it and don't understand why some people LOVE it.
I have a problem with all that red food coloring. Can't you make it without the red food coloring and it still be the same cake?
Has anyone ever made it without the food coloring? Does it taste different?
Look at the blog post links I posted in an earlier post. I did it with different food colorings, but you can do it without any too. It won't look red, obviously, but it will taste the same. I'm not a fan of the food coloring either.
Being curious after reading this thread, I googled "traditional red velvet cake".....it seems the "real thing" has very little cocoa; and has baking soda, vinegar, and buttermilk in it, and ALWAYS cream cheese frosting. I may have to try it this way. According to traditionalists, it is NOTHING like the "chocolate cake with red food coloring" that they sell in the box.
Huh? You googled "traditional red velvet" and you found it is ALWAYS with cream cheese icing?? You may want to check again 'cause the traditional icing for the RV is the cooked flour icing and I have never seen anywhere where it states the contrary. The cream cheese icing is a modern variation but not what was served at the Waldorf Astoria. You are correct about the ingredients that are part of the recipe and that it only uses @ a tsp cocoa powder. I've seen recipes that call for sooo much cocoa that I'm not sure what they are trying to make. The cooked flour icing has a subtle flavor and texture that does not take away from the "delicate balance of flavors" in this cake, boy that sounded good
Anyways, just thought I would throw some info your way for whatever it's worth.
Only read through 3-4 hits out of curiosity, wasn't trying to get very deep into the whole thing. I hadn't actually read your posts about the flour whatever icing, and was not trying to debate you. And I could really not care less how they serve it at the Waldorf Astoria.
Being curious after reading this thread, I googled "traditional red velvet cake".....it seems the "real thing" has very little cocoa; and has baking soda, vinegar, and buttermilk in it, and ALWAYS cream cheese frosting. I may have to try it this way. According to traditionalists, it is NOTHING like the "chocolate cake with red food coloring" that they sell in the box.
Huh? You googled "traditional red velvet" and you found it is ALWAYS with cream cheese icing?? You may want to check again 'cause the traditional icing for the RV is the cooked flour icing and I have never seen anywhere where it states the contrary. The cream cheese icing is a modern variation but not what was served at the Waldorf Astoria. You are correct about the ingredients that are part of the recipe and that it only uses @ a tsp cocoa powder. I've seen recipes that call for sooo much cocoa that I'm not sure what they are trying to make. The cooked flour icing has a subtle flavor and texture that does not take away from the "delicate balance of flavors" in this cake, boy that sounded good
Anyways, just thought I would throw some info your way for whatever it's worth.Only read through 3-4 hits out of curiosity, wasn't trying to get very deep into the whole thing. I hadn't actually read your posts about the flour whatever icing, and was not trying to debate you. And I could really not care less how they serve it at the Waldorf Astoria.
I think she's referring to the first red velvet cake being from the Waldorf Astoria, but I don't know if that's true either. I think it came from the aliens 
The first time I made RV I also didn't care for it at all - had a weird play doh smell. Then I cut down on the red colour (so it was still red but not dark red) and it was delicious. It's one of my favorites now - everyone at work goes nuts for rv - seems to be the top favorite at work
I think she's referring to the first red velvet cake being from the Waldorf Astoria, but I don't know if that's true either. I think it came from the aliens
That may not be so far fetched! What was the reasoning behind this cake anyways?? It is such a weird concoction. I happen to like it now but when I first heard of it and tasted a couple of really bad ones I just about spit it out, and on those all I liked was the cream cheese icing 'cause the cake tasted like a ball of red oil ...
Linda: Are you substituting cream cheese for some of the butter in your IMBC? If so, that might be your problem. I've made cream cheese SMBC before, but I make it normally (with all the butter), then beat in softened cream cheese afterward. And yes, it is heavenly.
I just tried making a cream cheese SMBC again this evening. I made the SMBC with the butter first and then added the cream cheese. It broke down again from the firm SMBC I had before I added the cream cheese to a soupy mess. I had the cream cheese and butter at room temp. It is in the fridge right now to see if I can chill it down and remix it again. But I cannot get this to work for me. I guess I'll have to stick to the cream cheese frosting made with powdered sugar.
Linda: Are you substituting cream cheese for some of the butter in your IMBC? If so, that might be your problem. I've made cream cheese SMBC before, but I make it normally (with all the butter), then beat in softened cream cheese afterward. And yes, it is heavenly.
I just tried making a cream cheese SMBC again this evening. I made the SMBC with the butter first and then added the cream cheese. It broke down again from the firm SMBC I had before I added the cream cheese to a soupy mess. I had the cream cheese and butter at room temp. It is in the fridge right now to see if I can chill it down and remix it again. But I cannot get this to work for me. I guess I'll have to stick to the cream cheese frosting made with powdered sugar.
How much cream cheese did you put in? For one batch of IMBC you'll only need to add about 1/3 pkg cream cheese or it will be too soft. I'll bet it will whip up correctly if you chill it. If you put too much cream cheese in you can add some confec. sugar buttercream to the IMBC to firm it up, you'll still get the lighter flavor as long as you don't add too much confec sugar b'cream
Linda: Are you substituting cream cheese for some of the butter in your IMBC? If so, that might be your problem. I've made cream cheese SMBC before, but I make it normally (with all the butter), then beat in softened cream cheese afterward. And yes, it is heavenly.
I just tried making a cream cheese SMBC again this evening. I made the SMBC with the butter first and then added the cream cheese. It broke down again from the firm SMBC I had before I added the cream cheese to a soupy mess. I had the cream cheese and butter at room temp. It is in the fridge right now to see if I can chill it down and remix it again. But I cannot get this to work for me. I guess I'll have to stick to the cream cheese frosting made with powdered sugar.
How much cream cheese did you put in? For one batch of IMBC you'll only need to add about 1/3 pkg cream cheese or it will be too soft. I'll bet it will whip up correctly if you chill it. If you put too much cream cheese in you can add some confec. sugar buttercream to the IMBC to firm it up, you'll still get the lighter flavor as long as you don't add too much confec sugar b'cream
costumeczar,
Thank you for your response. I did add more than 1/3. I'll firm it up with PS....tomorrow. I think I wanted a stronger cream cheese taste and over did, but not by much - maybe half. I guess I over compensated.
Thanks.
Quote by @%username% on %date%
%body%