RED VELVET CUPCAKES WITH STABLE CREAM CHEESE FROSTING
Red Velvet Cake w/ cream cheese frosting (best rated recipe)
Making the best rated red velvet cake recipe from all recipes. We didn't add as much food coloring as this recipe originaly asked for but we still like how it turned out. #redvelevet #recipes
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Red Velvet Cake with Ermine Frosting | Easy and Stable Buttercream Frosting
Red Velvet with Ermine Frosting – this cake is unbelievably soft and moist. someone requested Ermine frosting. In fact, this is my first time getting to know Ermine frosting, never knew it’s so easy and the cream is so smooth and fluffy. The amazing thing is it is not very sweet. If you had always thought buttercream is yellow and thick, try this one. It turned out my buttercream is not so yellow and it’s not that thick and heavy. The cream is so delicious and easy to make unlike those typical Italian or Swiss Meringue buttercream. And it is not so sweet like American buttercream. It definitely goes well with red velvet or chocolate cake. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Red Velvet Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.
90g [⅓ cup + 1 tbsp] unsalted butter
160g [⅔ cup] whole milk
15g [1 tbsp] white vinegar
240g [2 cup] cake flour
15g [2 tbsp] cocoa powder
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
150g [¾ cup] caster sugar
2 eggs ***
1 tsp vanilla extract
Red food colouring
***egg replacement:
120g [½ cup] plain yogurt
• Ermine Frosting
150g [¾ cup] caster sugar
60g [½ cup] all-purpose flour
½ tsp salt
360g [1½ cup] whole milk, room temp
320g [1½ cup] unsalted butter, room temp
syrup [1 tbsp sugar + 2 tbsp hot water]
piping tip: #353
Instructions:
• Red Velvet Cake
1. Preheat oven at 170°C/340°F.
2. Add the butter into a large mixing bowl. Set aside so that it’s softened.
3. In a glass, add milk and white vinegar. Mix well until it is well combined. Set aside and let it rest for 5 minutes before use.
4. Sift the dry ingredients: cake flour, cocoa powder, baking powder, baking soda and salt. Give it a quick mix and set aside.
5. Once the butter is softened, add in the sugar. Mix on high speed until creamy and pale. Occasionally scrape the bowl.
6. Add in the eggs, one at a time. Mix on high speed until well combined.
7. Add in the milk mixture. Mix until well combined.
8. Add in the sifted ingredients in 2 batches. Mix a few seconds just until combined, do not over mix.
9. Add in the red food colouring. With the electric mixer, mix on low speed until combined. Do not over mix.
10. Transfer into the 15x15cm prepared pan, greased and lined with parchment paper.
11. Bake in preheated oven at 170°C/340°F for 45-50 minutes.
12. Let the cake cool completely.
13. Slice into 3 sheets.
14. Grate the remaining sheet for fine texture powdery cake. Set aside for later use.
• Ermine Frosting
1. In a pot, add sugar, flour, and salt. Give it a quick mix.
2. Add in the milk, little by little while you whisk. Whisk until the flour is dissolved.
3. Cook it over a medium heat. Stir until the mixture is thickened.
4. When you lift up your whisk, the mixture consistency is thick and stiff.
5. Transfer into a bowl.
6. Cover with a cling film directly on top of the mixture to prevent formation of skin.
7. Set aside until it is completely cool before use.
8. In a large bowl, add the room temp butter. Mix on high speed until creamy and pale.
9. Once the butter is creamy and pale, add in the cooked mixture, little by little at a time. Mix on high speed until well combined.
10. The cream is stable and stiff.
11.
• Assemble the cake (refer to video)
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Cake Recipes : Red Velvet Cake Frosting Recipe
Frosting for a red velvet cake includes butter, cream cheese, vanilla extract and powdered sugar. Create a stiff but creamy frosting to top red velvet cake with a demonstration from a professional pastry chef in this free video on baking cakes.
Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann
Red Velvet Cake Recipe | How to Make Red Velvet Cake
The most amazing red velvet cake recipe with cream cheese frosting. This cake is so moist, fluffy, rich and velvety. Perfect cake for holidays, birthdays, valentine’s day or any occasion. This cake consists of two layers of cake, generous layer of cream cheese frosting in the middle, beautifully covered with frosting on top and sided. Coated with red velvet crumbs and decorated with heart
shape cake.
Printable Version:
More Cake Recipe:
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RECIPE:
Ingredients:
For the cake:
2½ cups (310g) all-purpose flour
2 tablespoons (16g) Cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1½ cups (300g) Sugar
1 cup (240ml) buttermilk, room temperature
1 cup – 1 tbsp (200g) Vegetable oil
1 teaspoon white Vinegar
2 Eggs
1/2 cup (115g) butter, room temperature
1-2 tablespoons Red food coloring
2 teaspoons Vanilla extract
For the frosting:
1¼ cups (300ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C).
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
4. Pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with flour. or you can use one pan and bake twice. Also you can use springrorm pan lined with parchment.
5. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.
7. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl with heavy cream to stiff peaks. Then fold into the cream cheese mixture.
8. Cut the top of the cakes. Cut 8-12 heart shapes from the top layer of the cakes. Make crumbs from the leftovers. Set aside.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Decoration: Decorate the cake with the crumbs and the hearts.
11. Refrigerate for at least 2-3 hours before serving.
Notes:
• All cake ingredients should be in room temperature
• You can use all-purpose flour or cake flour
• Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes).
MUSIC:
Sugar by Katrina Stone (Never Wanna Grow Up) Artlist
Never Wanna Grow Up - by Katrina Stone Artlist
So Fine by Alex Keren (Walkin' On) Artlist
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I would really appreciate if you could help and contribute to the community by translating the video into another language:
Red velvet cake ku cream cheese frosting epadi seinga taste super ah erukum....