I am doing red velvet cupcakes for a wedding in a few weeks. They will be topped with a swirl of the stiff cream cheese recipe I found on here... But I want to do a different filling inside.
What do you all suggest?? Is there a cream cheese swiss meringue buttercream
Thanks in advance!
Why do you want to do a filling for red velvet?
That is not a fair question. I am not a fan of fillings. I have had them in the past and to me it is just a continuation of the frosting and I don't get to taste the cake.
I have not done it, but several people here on CC have told me they put about 3 oz of cream cheese in SMBC last after it is all made. You might want to try that.
Im fixing to try filling a red velvet with white choc. cream cheese frosting.
I've had good feedback from filling with a ganache buerre. (3 parts ganache to 1 part butter.) I think the chocolate pairs well with red velvet. I also like cinnamon with red velvet (adding a tsp of cinnamon to ermine frosting).
Alot of people use the coconut pecan filling(aka German chocolate cake filling)It would pair well with the cream cheese one also.
Philadelphia ready-made cheesecake filling that is right beside the cream cheese. Soften and pipe it in.
I've had many requests for a chocolate mousse in the red velvet and they love it.
i make ALOT of red velvet cakes. my fav fillings are cream cheese and white chocolate gnache.
i have not had good responses from using chocolate gnache or a chocolate filling.
white chocolate gnache does give the cake a richer taste, where cream cheese filling is a little taste. IMO
you make the smbc, then beat the cream cheese and fold into the smbc.
ok so if I make a SMBC and add cream cheese, will it still take color just like Wilton's buttercream? I've never tried to color my SMBC b4. and can I do a FBCT with SMBC?
I use candy colors to tint SMBC (due to the high butter content) and it works great!