Red Velvet Cake and Cream Cheese Frosting

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I mentioned in the fondant & cupcake post that I had made my daughter a Red Velvet cake for her birthday last weekend. That day we were also celebrating one of my grand daughters birthdays and with all of that cake and the food we decided to save the Red Velvet cake for another day when we weren’t stuffed from party food.
I put it in the fridge over night and when the frosting was good and set up I carefully wrapped it in plastic wrap and stuck it in the freezer. I wasn’t sure if it the freezer was a good idea because I had never frozen a frosted caked before.
So today was the big reveal and I am happy to report, in case you were wondering that the cake tasted great after being in the freezer for about 5 days.
 ((I love my vintage cake stand!))
I must admit here that the cake was a boxed mix. I have often wanted to make a red velvet cake from scratch but I’m not sure where one would purchase two 1 oz bottles of red food coloring, as most recipes call for.  I am sure there is somewhere on the net but I avoid shopping on the internet because I do not like to pay the shipping costs.
I am also not keen on eating a cake that has that much red food dye in it. I am sure the boxed mix probably has close to the same amount but I don’t have to watch as I pour the food coloring in as I am mixing it up when it is a boxed mix.
Now even though I cheated and made the boxed cake mix I went all out on the frosting. I wanted real cream cheese frosting not the junk that comes in the can. Even though it says it is cream cheese frosting it tastes horrible compared to the real deal.
I looked over a few recipes online for butter cream frosting and tweaked it until I liked the way it tasted. This frosting whipped up real nice and had a very good consistency which may have helped when I was wrapping the cake in the plastic wrap for the freezer.
Cream Cheese
Butter Cream Frosting

2 stickes of softened butter
1 softened 8 oz package cream cheese
1 tsp vanilla
4 1/2 cups sifted powdered sugar.

Cream butter and cream cheese together in the bowl of a mixer until creamy. Add vanilla and mix. Add the sugar one cup at a time to the bowl of your mixer. Mixing until the powdered sugar is fully incorporated.

Once all the sugar is added whip frosting on medium low for a couple of minutes. This will add some air to your frosting and make it nice and fluffy.

You may have noticed that this recipe does not have any milk added like most butter cream frosting recipes do.I left the milk out because when I was getting ready to add it I really liked the thick consistancy of the frosting. I did not want to loosen it up. If as you are trying this recipe you think it is too thick go ahead and add 1 or 2 tbs of milk. Add one at a time that way if after the first one you like the way it looks you can leave it be.
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  1. says

    Visiting via UPrinting!

    I have never made a red velvet cake, but yours looks delish! I think it's going to have to be the next recipe I use for cupcakes :)

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