In Need Of A Good Topping/filling For Red Velvet Cake

Decorating By krispy1976 Updated 31 Oct 2008 , 7:26pm by JaLa90016

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krispy1976 Posted 30 Oct 2008 , 4:02am
post #1 of 11

What can I say I need help, does anyone have a dang good recipe or any ideas? I have a bride wanting the BEST RED VELVET CAKE!

Thanks Alot!

10 replies
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jjcakes Posted 30 Oct 2008 , 7:35am
post #2 of 11

No recipe off hand but I think most people pair cream cheese frosting with red velvet.

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staceyboots Posted 30 Oct 2008 , 10:35am
post #3 of 11

cream cheese buttercream or white chocolate buttercream

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msulli10 Posted 30 Oct 2008 , 11:18am
post #4 of 11

Cream cheese frosting goes really well with it and the color contrast is nice, too. There are lots of good recipes on this site. There's also a crusting cream cheese frosting so you can smooth the cake and decorate if you want. Good luck.

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cakedout Posted 30 Oct 2008 , 12:55pm
post #5 of 11

Nope- for true Red Velvet Cake, ya gotta have the traditional French Buttercreme!!

Its a cooked base of flour and milk, cooled, then blended with butter and granulated sugar: a soft-not too sweet frosting. Mmmmmm!

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breelaura Posted 30 Oct 2008 , 1:07pm
post #6 of 11

I'm in the cream cheese camp. I did boiled roux (aka Frech Buttercream, "whipped cream," etc.), and it's okay, but (a) it's not particularly stable at room temperature (learned that one the hard - or should I say soft? - way), and (b) I wasn't particularly impressed with it, especially since it's so much more trouble than cream cheese!

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weezasmom Posted 30 Oct 2008 , 1:17pm
post #7 of 11

I usually have the creamcheese frosting requested but I prefer the traditional french buttercream the boiled flour kind when I make it for myself.

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krispy1976 Posted 30 Oct 2008 , 1:49pm
post #8 of 11

I was leaning tords the cream cheese frosting as well, but this is for a wedding in June tords the end of the month, outside in MN, may be very hot, and humd. would the french bc stand up outside if hot and humd?

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michellenj Posted 30 Oct 2008 , 2:03pm
post #9 of 11

I'm in the cream cheese camp, too. If you are worried about it sitting in the heat, get some of the cheesecake flavored oil and flavor a heat-stable BC with it. That way it tastes like CC but is okay to sit out.

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cakedout Posted 30 Oct 2008 , 6:12pm
post #10 of 11

I agree- my cooked base frosting is great, but it HATES heat and humidity!!! icon_cry.gif

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JaLa90016 Posted 31 Oct 2008 , 7:26pm
post #11 of 11

I am in the cream cheese camp as well. I am making a red velvet cake this weekend too. I will be using the cream cheese frosing as a filling and frost it with the white chocolate buttercream frosting.

Good Luck with your cake!!!

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