What Type Of Frosting For Red Velvet Wedding Cake??

Baking By Wafa2012 Updated 6 Feb 2018 , 6:16am by Wafa2012

Wafa2012 Cake Central Cake Decorator Profile
Wafa2012 Posted 5 Feb 2018 , 4:07am
post #1 of 9

Hey guys

i got an order of wedding cake and bride wants a red velvet cake. So i was wondering if creamcheese frosting is stable enough for wedding cake ( 1 tier) ? Or i should just fill the cake layers with cream cheese frosting and ice the outside with buttercream? 

Any suggestions? And please i need some best frosting recipes for wedding cake. 

8 replies
SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 5 Feb 2018 , 7:50pm
post #2 of 9

When I am doing a cake that will leave my home, I always use a buttercream strongly flavored with LorAnn Gourmet Cream Cheese Emulsion instead of using real cream cheese.  I am a coward and would rather be safe than sorry, ha!  The taste is very close to the real cream cheese frosting and I don't think anyone has ever known the difference but me.

Wafa2012 Cake Central Cake Decorator Profile
Wafa2012 Posted 5 Feb 2018 , 9:20pm
post #3 of 9

Thanks SandraSmiley. I was just thinking about that

and one more question.

Its my first wedding cake, so iam confused,  what buttercream recipe you use for wedding cakes? And whats the difference between regular drosting and crusting frosting?

SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 5 Feb 2018 , 9:36pm
post #4 of 9

The difference in crusting and non-crusting frosting is the ratio of sugar to fat, the higher the sugar content, to more it crusts.  The recipe I most commonly use is:  2 cups unsalted butter, 2 cups shortening (Sweetex or Crisco type), 4 pounds of powdered sugar, 1/2 teaspoon popcorn salt, 1 tablespoon each Vanilla Extract, Butter Flavoring and Cream Cheese Flavoring (Note:  I add flavoring until I get the taste I like)  Enough water, added one tablespoon at a time, to reach the desired consistency.  I used to use cream instead of water, but I can tell no difference in taste or consistency and the water makes for a more stable frosting.

I use this same basic recipe for all my American Buttercream and just vary the flavorings to suit the cake flavor and my mood at the moment.

 

kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 5 Feb 2018 , 9:45pm
post #5 of 9

Well Sandra posted while I was writting my reply.......then it got lost in cyber space :( :(   Sure  hope this message goes through!   Very frustrating......almost lost this........

This is one of the best icing recipes and one I used in my bakery:  https://www.cakecentral.com/recipe/22469/2-icing

Wafa2012 Cake Central Cake Decorator Profile
Wafa2012 Posted 5 Feb 2018 , 10:56pm
post #6 of 9

Thankyou Sandra. It really helps me out

Wafa2012 Cake Central Cake Decorator Profile
Wafa2012 Posted 5 Feb 2018 , 10:58pm
post #7 of 9

And thanks Kakeladi for sharing the link. Thats also going to help me 

SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 6 Feb 2018 , 12:24am
post #8 of 9

Wafa2012, please notice that the recipe posted by kakeladi and the one I posted are exactly alike except for the amount of confectioners sugar.  Her recipe is non-crusting, mine is crusting.  Anywhere between the two works, as well.

Wafa2012 Cake Central Cake Decorator Profile
Wafa2012 Posted 6 Feb 2018 , 6:16am
post #9 of 9

Ok.  Thank-you dear. ☺️

Quote by @%username% on %date%

%body%