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Red Velvet Cake With Creamcheese

red velvet cake with creamcheese

Creamcheese Frosting Ingredients

  • 250 gr Creamcheese room temperature
  • 100 gr Unsalted Butter
  • 150 gr Whipcream Powder
  • 300 ml Ice Water
  • 2 tbsp SKM
  • 1 tsp Vanilla Paste

Method

  • 1. Beat cream cheese & butter until soft. Add SKM & Vanilla paste, beat until smooth. set aside
  • 2. Beat whipcream & ice water until fluffy & stiff. Add cream cheese. Beat with a mixer on low speed until well blended. Store in the refrigerator until ready to use.
  • 1. Preheat the oven to 180'C
  • 2. Mix sugar, eggs, canolla & salt. Beat until the eggs are slightly pale. Enter the coloring, vanilla & buttermilk, followed by the coffee water, beat well on low speed
  • 3. Enter the flour, cocoa powder & baking powder (I sifted first). Beat until smooth
  • 4. Mix the cooking vinegar & baking soda, stir & immediately pour into the dough, mix well
  • 5. Pour into a 18/20cm size pan (sy, 3 pans 18x18x4). Bake until cooked, depending on your oven.
  • After it's cold, spread it with frosting and stack it with the cake again, decorate it according to your taste and attach the Edible Stamp.

Red Velvet Cake Ingredients

  • 280 gr Low Protein Flour
  • 2 tbsp Chocolate, choose the reddish one (my, burgundy tulip)
  • 1 tsp Baking Powder
  • 250 gr sugar
  • 1/2 tsp Salt
  • 250 gr canola oil/liquid butter
  • 2 eggs
  • 250 ml Buttermilk (250 ml whole milk + 2 tsp lime juice, stir well, let stand 10 minutes)
  • 2 tsp Vanilla Extract
  • 1 full tbsp Red Coloring (my, 3/4 tbsp Cross Super Red)
  • 120 ml Hot Coffee Water
  • 1 tsp Cooking Vinegar
  • 1 tsp Baking Soda

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