What Do You Usually Fill Your Red Velvet Cake With?
Decorating By tarheelgirl Updated 19 Mar 2010 , 11:03pm by AmandaLP
Cream cheese, chocolate ganache.. Has anyone ever filled with raspberry? 
good question, I would like to know too as I have a wedding cake for the summer of red velvet and won't use cream cheese because I am afraid of spoilage in the heat. The bride and I are having a hard time coming up with filling and frosting. (She doesn't want white chocolate ganache which is what I suggested)
I am not a huge fan of RV myself so I'm having a hard time! 
My customer suggested red raspberry because I guess chocolate and raspberry go well together. However on this I don't really think it would. This is for a July event so I also don't want to use cream cheese.
I use cream cheese butter cream filling. In fact i am doing that this week. It is traditional in the south to use cream cheese frosting. so i compromise and do what i stated above. the recipe i use only calls for 5 oz of cream cheese 4 oz of butter, 1 oz of shortening, 1 lb of powdered sugar, 1/2 tsp vanilla, 1tsp lemon juice, 2 tbls of heavy cream or i use 1/2 & 1/2. I only use this for filling because it is to soft for frosting.
I've used the crusting cream cheese frosting recipe on this site. It's a hybrid of traditional cream cheese frosting and shortening-based buttercream.
I have not tried any of the flavorings like LorAnn, but I know that there are some cheesecake flavorings out there. That might give you a flavor more like cream cheese frosting for a less heat-sensitive product. Someone else will surely be able to tell you more about this, but I'm throwing it out there for ya!
Good luck finding something that suits your needs.
what I am calling "heirloom frosting" is a cooked flour frosting. But, when you say "cooked flour" everyone is like "ewww." But, I serve them this and they love it!
It tastes like a less buttery form of SMBC, and it has no egg in it.
The famous "Waldorf Astoria" Red Velvet was made with it.
Maybe a white chocolate cream cheese filling....but if you want to stay away from Cream Cheese, just use plain vanilla buttercream, maybe add the raspberry Lorann oil to the filling part.
mmmm.. now I want a piece of cake! Somebody's got to sample this stuff right?! 
I've not used it, but is this the icing you are talking about....
http://www.cooks.com/rec/view/0,196,150165-241207,00.html
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