What Icing Should I Put Over Red Velvet Cake??
Decorating By CAKESHERWAY Updated 7 Sep 2007 , 1:03pm by gismo12002
I finally have an order for Red Velvet cake but have no clue what type of icing I should use! I see the Sarahs Red Velvet recipe here on CC has a Mary Kay icing recipe with it. Is this what I use?? Also, can I also cover the icing with fondant?? Thanks once again!
Traditionally the icing of choice is cream cheese. But you can use whatever you like. This weekend I had a wedding and they asked for red velvet cake, mocha buttercream filling, covered in buttercream. So I would say ask you client what they would like. Because these days anything goes. I am not familiar w/ Mary Kay icing. Sorry
red velvet cake is a mild chocolate cake with red coloring in it. just think of what would taste well with chocolate. make some suggestions to the client and see what they'd like best.
here are some that i'd consider:
-cream cheese http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
-whipped milk chocolate ganache
-toasted coconut and pecan custard (like on german chocolate cake)
-red raspberry puree (seedless) filling w/ whipped cream cheese frosting
Great ideas but will they all work under fondant?
i'm sorry i didnt realize you were covering the cake in fondant. you could use any of those as FILLING. i think the absolute BEST thing to frost a cake with underneath fondant is swiss or italian meringue buttercream. it really firms up and i notice stays smoother than traditional american buttercream. i would do either elisa straus' vanilla smbc recipe (she calls for 1/4 cup plus 2 tb vanilla per 8 cups of frosting. delicious) or you can even flavor it with cream cheese. i dont have it right in front of me, but i've got it in one of my cake books. let me know if you want the measurements. i assume the texture would still be stable enough for underneath fondant. its in a book by a cake designer who uses fondant on all her cakes.
Yes let me know that recipe!!! Sounds perfect! Thank you soooo much!
swiss meringue buttercream by elisa strauss:
yields 8 cups (enough to fill and crumb oat two 9" round cakes, each consisting of two layrs of filling and three layers of cake , or 24 cupcakes with swirls. )
2 and 3/4 cup plus 3 tb (20 oz) granulated sugar
1 and 1/4 cup egg whites (10 oz)
2 and 1/2 cups (5 sticks, 20 oz/ unsalted butter, cubed and softened.
1/4 cup plus 2 tb (2 and 1/2 oz) pure vanilla extract
1 cup (8 oz) softened cream cheese (optional)
1. in the bowl of a standing mixer, thoroughly whisk together sugar and egg whites
2. set the bowl over a post of boiling water. whisking constantly, heat the mixture until all the sugar cyrstals have dissolved and the mixture is hot. get it as hot as you can but be careful not to cook the eggs.
3. put the bowl back in the mixer fitted with a whip attachment. beat on high speed until the mixture forms a stiff meringue and the bottom of the bowl comes to room temperature, about ten minutes.
4. stop the mixer and replace the whip attachment with the paddle attachment.
5. set the mixer to low speed and add the butter, a few cubes at a time. when all the butter is incorporated, turn the mixer to medium speed and beat until fluffy.
6. set teh mixer to low speed and add the vanilla. once the vanilla is incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture. if the buttercream is too liquid, refrigerate until completely cool and stiff, then rewhip.
7. you can use the bc immediately, store it in an airtight container at room temperature for up to two days, or refrigerate in an airtight container for ten days.
variations:
add the ingredients for these variations after step 6 in the original recipe. be sure that the buttercream is cool and stiff before adding variations.
chocolate: 1/2 cup (4 oz) cool melted chocolate on low speed.
praline 4 oz
mocha: 2 oz strong cold coffee and 2 oz. cool melted chocolate
raspberry:
4 oz of seedless raspberry puree
cream cheese: 8 oz softened cream cheese
You seriously are the best! Thank you sooooooooooooooooooo much!
you are most welcome. this bc doesnt crust, so make sure that you get it as smooth as you can, chill, then cover with fondant. work quickly and use a smoother instead of your hands to avoid warming up the smbc. it tastes wonderful, i hope its enjoyed!
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