Red Velvet Cake And White Icing Recipes

HESTER'S RED VELVET CAKE ICING

Steps:

• Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
• Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Steps:

• Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

RED VELVET CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
• In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
• For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

RED VELVET CAKE AND WHITE ICING

Steps:

• Cream together 1/2 cup Shortening and 1 1/2 cups Sugar. Add 2-eggs. 1-teaspoon vanilla, 1-teaspoon salt, and 1 teaspoon butter flavoring and mix thoroughly. Make a paste of cocoa and cake coloring. Add: To first mixture Add: alternately 2 1/2 cups shifted flour 1 cup buttermilk Mix in snall bowel: 1 teaspoon soda 1 Tablespoon vinegar Add to first mixture and blend well. Bake: 25 to 30 minutes at 350 degrees.
• Cook in saucepan until thick: 3 Tablespoons flour, 1-Cup sweet milk ½-Teaspoon salt Stirring constantly Set aside and Let Cool Cream in small bowel: 1 Cup Crisco, 1 Cup Sugar. Add: first mixture to creamed mixture. Add: 2 Teaspoon Vanilla, ¼ Teaspoon Butter flavoring. Beat for 5 minutes or more, until fluffy. Spread on cooled cake.

NANA'S RED VELVET CAKE ICING

Steps:

• Mix the flour and milk in a small saucepan.
• Over medium heat bring to a slow boil while stirring constantly (use a wisk).
• Boil until thick, remove from heat, place pan in refrigerator.
• While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
• When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.