filling good with red velvet cake!? HELP! - Page 2

Originally Posted by MrsAB

rhopar33, what size is the bottle of food coloring you use?

Originally Posted by cakerunner

Oh, that's too funny! This is the exact red velvet and icing recipe my friend gave me to make. It was her grandmother's recipe and now handed down to me. The icing recipe does look intimidating, but really it is quite simple! It is luscious and my friend also never had red velvet any other way!

Originally Posted by newlywedws

cakerunner - this was a reply I gave to a fellow CC'er who asked me to explain the icing I use on my RVC

The icing encompasses SO many cooking techniques - don't let it scare you it's actually easy

First the icing starts off by being cooked -basically making a white roux (which is DEFINATELY a southern term ) and then it moves to a stage where the "roux" cools to room temperature.
Meanwhile, you have other ingredients which are being creamed together.
Then you have the culmination where the roux mixture meets the creamed mixture to become a whipped mixture which although it is whipped, it is not as airy or delicate like a "whipped cream" would be, and yet it's not as heavy or dense as a buttercream or a cream cheese frosting.
The texture -if the icing is made properly- is delicate in feel, literally like a soft buttercream, but not overly sweet - the icing does have sugar in it, but it is granulated. If I have any particuliar question about the recipe it is simply "is this granulated or confectioner sugar" which I can understand, and most people will think it will come out grainy. Well if you make it properly the granules will dissolve and you'll be left w/ an icing that has a slight hint of a buttery vanilla flavour"

In a prior discussion regarding RVC - a fellow CC'er (Crimsicle) made the statement of a lifetime, this is the comment written:

" Newlywedws - I'm glad to see someone else who knows what Red Velvet Cake is really supposed to be. Cream cheese icing is an abomination on this cake, IMHO. Yet, that's all you see. I got my recipe back in the sixties when this cake began to show up a lot at potluck dinners and such. It has the multi-stage cooked frosting you describe. I'm also a snob about the food coloring. I insist on McCormick's red food coloring. No other will do. Prepared correctly, this cake really IS like red velvet. It is amazing. But, I'm willing to bet that few people today have ever tasted a REAL red velvet cake. It's a pity. "

I cracked up laughing about the abomination part -b/c I didn't think to say it first!