Does anyone have a good frosting that goes well with a red velvet cake that is not cream-cheese? I just made a valentines red velvet and decided to use my regular butter-cream frosting(never do again) because I wanted to do some piping and roses. Bottom line..no one liked the combo.Thank God I only made it for my husband and kids. I have to do another red velvet cake for a customer in 11 days and I don't know what to do....HELP. It needs to be pliable. Thanks in advance.
In the south boiled frosting is the tradition in the south. The recipe is here
http://www.squidoo.com/redvelvetcake
It's soft but you can pipe borders etc.
If you aren't ruling out the usual cream cheese frosting for anything other than taste (i personally can't stand it), I suggest a variation of Paula Deen's frosting for RVC. it uses marshmallow to soften the taste and lighten the texture. I bake in South Carolina, the heart of RVC country, and all my customers love it better than the usual.
8 oz cream cheese
1 stick butter, softened
1 cup melted marshmallows or marshmallow fluff
1-pound box confectioners' sugar, sifted
Beat the cream cheese and butter for no less than 5 min. Fold in the marshmallow and sugar until well mixed.
The true southern RVC icing is the boiled icing. I always find the recipe, listed in the link above, to be too gritty. I use PS instead of granulated...works much better and tastes the same.
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