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Red Velvet with Buttercream?? Taste?

post #1 of 15
Thread Starter 
Do you think that Red velvet cake could pair well with buttercream frosting?

Perhaps I could do like a cream cheese frosting filling and buttercream on the outside?

I'm just worried that if I only use cream cheese frosting that it will fall apart under the fondant.
post #2 of 15
i've done it and i love it. perhaps its not "authentic" but it tastes great and is much easier for me to use my standard BC instead of making up a special batch of icing for it.
"Don't let the hand you hold, hold you down"
-anonymous


www.sweetwaterbakehouse.com
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"Don't let the hand you hold, hold you down"
-anonymous


www.sweetwaterbakehouse.com
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post #3 of 15
The cream cheese frosting will be fine under the fondant. I just did a red velvet w/ cc for a baby shower and everyone ate all of it - cake, cc icing and the fondant on top (gotta love that satin ice).
post #4 of 15
Here's a cream cheese frosting that doesn't require refrigeration:

http://tinyurl.com/2ydx9b
(From Sarah Phillips of baking911.com - testing for safety & stability.)

HTH
post #5 of 15
i use Earlene Moore's Cream Cheese Buttercream Icing recipe on virtually everything (unless someone specifically wants a authentic heavy duty cream cheesy icing).
i've used it on red velvet and people ate it all!
sally
post #6 of 15
there is a recipe i posted for a decorator's cream cheese frosting that works great w/ red velvet, carrot, and italian cream cake. i live by this frosting!! the best part is that you can also pipe boarders, stars, dots, anything your heart's desire w/ it!

give it a shot
http://www.cakecentral.com/cake_recipe-4183-0-Decorator-Cream-Cheese.html
come check out my new blog @
http://www.sweets-n-cookies.blogspot.com
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come check out my new blog @
http://www.sweets-n-cookies.blogspot.com
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post #7 of 15
I've done it .... customers like it.

I dont' like following "food rules", like bagels and Red Velvet HAVE to have cream cheese (I dont' like cream cheese and it ticks me off when I have to eat a bagel plain because no one was courteous enough to have other condiments available!). People who think you HAVE to sprinkle paprika on deviled eggs ... bleck! When I go thru a cafeteria line and I have to STOP them from automatically putting melted cheese on my broccoli. (yes, it's true .... my family HATES going to a restaurant with me! icon_lol.gificon_lol.gif )

Think outside the box! Be Bold!! Go where no man has gone before! Slap that BC on the red velvet! icon_surprised.gif
post #8 of 15
Quote:
Originally Posted by indydebi

Think outside the box! Be Bold!! Go where no man has gone before! Slap that BC on the red velvet! icon_surprised.gif



I agree....it will taste fantastic! Debi...you're the first person I've ever known that doesn't like cream cheese! I could eat it with a fork right out of the package!
post #9 of 15
Thenyou'll die on this one ... I'm probably the one person in American who cannot STAND cheesecake! I take one bite of it a year just to remind myself, "Yep! That's why I don't eat it!"

We went to a restaurant once and the only desserts they had were all cheesecake derivatives! (and no, it was not the Cheesecake Factory). So I had to sip coffee while everyone else got to have a dessert. Pi$$ed me off royal and we have never been back to that place.
post #10 of 15
icon_eek.gif
post #11 of 15
Indydebi...I think we could be related! I can only barely tolerate cream cheese -even cheesecake (only make it for dh)! I went to the cheesecake factory back in May...I was the only one who didn't order a slice of cheesecake (I got a slice of lemon cream cake instead -funny how everyone then wanted what I got!)

I often think people who frost RVC w/ cream cheese are cheating themselves out of the real thing...but it's their loss...it always makes me want to bake them a real RVC - I've been known to argue about what an RVC really is...and have even posted a blog on it icon_redface.gif

One day when I get my own cake shop, I plan on making RVC the right way, and if they want something else that's masquerading as a RVC...they can go elsewhere. I'm very opinionated on RVC -if you can't tell icon_wink.gif
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
post #12 of 15
I'm the same way! I much prefer red velvet with cooked flour icing (Waldorf astoria or Mary Kay icing on some sites).
miriel
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miriel
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post #13 of 15
Quote:
Originally Posted by domestic_diva

Do you think that Red velvet cake could pair well with buttercream frosting?

Perhaps I could do like a cream cheese frosting filling and buttercream on the outside?



I just did the very the same with my DH's birthday cake. Though he loves cream cheese frosting he felt it was too rich to cover the cake, so I used BC and used the cream cheese frosting for the filling. He was happy, got the best of both!

Toni Ann
post #14 of 15

I am still fairly new to baking and until researching what icing to put on Red Velvet cake, I never heard of the type of buttercream frosting with the flour, etc...only the butter (butter/ shortening), confectioner's sugar, milk, vanilla.  So, now when there are people saying, "Yeah, put the buttercream on, it'll taste great!"  I'm not sure which kind of buttercream their talking about?  I've obviously never made the kind with flour and cooking on the stove -- how does the taste and consistency compare to  the other kind?  Thanks!

post #15 of 15

My understanding is that red velvet always used to be served with a cooked frosting anyway until recently, I think I read it on marthastewart.com. 

 

Count me as another one that hates cream cheese. Although I love cheesecake. I also don't like coffee, or worse, wine. 

elsewhere.
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elsewhere.
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