Red Velvet Cake is much more than a vanilla dessert painted in red. This delicacy allows you to feel the sweetness combined with the excellent taste of butter, vanilla and cocoa, as well as the pleasant smell of buttermilk. This is one of the best options for puff dessert. Mainly, this opinion was formed thanks to the stuffings of "Red Velvet". They perfectly complement tender porous cakes.
What red velvet cake does it taste like?
Many initially doubt the taste of Red Velvet. What is it? Is it vanilla, chocolate, or just an oily red confectionery? Today it can be found not only in the form of a classic cake, but also in the form of cakes, cookies and cupcakes. So, "Red Velvet" is:
- Mild cocoa flavor.
- Hot buttermilk.
- Sweet vanilla
- Very oily consistency.
These 4 flavors are necessary to create the perfect dessert. Not only great taste, but also the texture of the red velvet cake deserves special attention. It is dense and soft with a moist and velvety texture. Nevertheless, an important part of this delicacy is its filler. The description of the filling for the Red Velvet Cake is usually the following: it is a creamy fluffy cream that perfectly complements the porous dough. As a rule, it is made from cream cheese, but there are many other options.
How to make a red velvet cake right?
According to experts, you need to use certain ingredients, their exact amount and unique mixing methods to prepare a delicious dessert. Begin by whipping the dry ingredients, then whisk the wet ingredients. Then combine them, add buttermilk, and color the batter. What plays such an important role in the preparation of goodies? It:
- Cupcake flour. Experienced confectioners highly recommend using cupcake flour. It is much lighter than universal, and is an ideal base for a light, soft biscuit. As mentioned above, the texture of Red Velvet is important for the authenticity of the fragrance.
- Unsweetened cocoa powder. 2 tablespoons is enough for a palpable cocoa flavor without suppressing the taste of vanilla and butter.
- Butter and vegetable oil. What distinguishes a red velvet cake from a chocolate cake is its buttery taste. Using only butter, you risk making the product hard. Using one vegetable, you will lose the taste and softness. The combination of both types of oil will provide a moist texture, a delicate and sweet texture and an oily taste. Since the filling of "Red Velvet" also contains oil, the dessert is surprisingly gentle.
- Buttermilk. This product is sharp and thick, and it makes the pastries extremely moist. Without it, you can’t make a delicious red velvet cake! In addition, buttermilk helps activate baking soda to trigger a loosening reaction.
What about food coloring?
A red velvet cake would not be red without food coloring. Confectioners recommend gel dyes because their color is more concentrated. For natural coloring use beetroot powder. If you do not want to use food coloring, do not add it! The dessert will taste the same, but it will have a touch of cocoa. The filling for the Red Velvet Cake may also be colored, but this is not necessary.
Whipped Egg Whites
There is another easy step to get a delicious velvet cake that guarantees a better structure. Beat the egg whites separately, then add them to the dough.
Cream Cheese Filler
What is the taste of Red Velvet Cake Toppings? Many people agree that cream cheese cream is best combined with the aroma of this dessert. Therefore, the filler has an oily creamy delicate taste. Such a cream is most common, it is found in various ways.
A photo of the filling of the cake "Red Velvet" is present in the article. Its quantity varies depending on the serving option and the shape of the dessert. To make it, you need cream cheese, butter, icing sugar, some milk, vanilla extract and a pinch of salt to compensate for the sweetness. The full composition of the filling of "Red Velvet" looks like this:
- 450 grams of fat cream cheese, softened to room temperature;
- half a glass (115 grams) of unsalted butter, softened to room temperature;
- 540 grams of powdered sugar;
- 1 tablespoon (15 ml) of heavy cream or milk;
- one and a half teaspoons of pure vanilla extract;
- a pinch of salt, or to your taste.
How to make a classic filler?
This is the most common version of the cream. The recipe for the filling of "Red Velvet" is very simple. In a large bowl, using a mixer equipped with a whisk or nozzle, beat the cream cheese and butter at medium speed until smooth, about 2 minutes. Add powdered sugar, cream or milk, vanilla extract and a pinch of salt. Beat at low speed for 30 seconds, then increase the speed to high, and beat for 3 minutes until you completely mix all the ingredients. Add more powdered sugar if the cream is too thin, and more milk if it is too thick, or an extra pinch of salt if it is very sugary. The filling of "Red Velvet" should be soft, but not liquid.
How to collect dessert?
Using a large serrated knife, cut a thin layer from the middle of each cake to create a flat surface. Place 1 layer of cake on a plate or dish. Coat evenly with a filling for “Red Velvet” on top (photo attached). Cover with a second cake, then spread the remaining cream on the sides and the surface of the dessert. This is best done with a pastry shovel.
Refrigerate the cake for 30-60 minutes before slicing. This helps the dessert maintain its shape when cut. Thoroughly cover the remaining cake, keep it in the refrigerator for 5 days. Frozen products with filling can be stored for up to 2-3 months. Simply move the cake overnight in the refrigerator and bring to room temperature before decorating and serving.
What else can miss such a dessert?
Options for fillings for "Red Velvet" may be different. Most often, they are based on cream cheese, so the taste reviews are similar. This cream has a delicate and airy texture with a pronounced creamy taste. Most of us are used to the classic white filler, but it can be made even more interesting.
The filling for the “Red Velvet” cake with chocolate flavor can be much better. Reviews about her are most often the following:
- it is tender and magnificent in texture;
- it is easily applied to cakes and quickly impregnates them;
- it is more saturated than any other chocolate cream used for confectionery;
- it can be applied in a thick layer.
To prepare this cream, you will need the following:
- 335 grams of fat cream cheese, softened to room temperature;
- 3/4 cup (175 grams) unsalted butter, softened to room temperature;
- 3.5 cups (420 grams) of powdered sugar;
- 2/3 cup (52 grams) unsweetened natural cocoa powder;
- 1 teaspoon of pure vanilla extract;
- 1-2 tablespoons of Art. milk or heavy cream;
- a pinch of salt.
In a large bowl, using a mixer equipped with paddles or whipping attachments, beat the cream cheese at high speed for 1 minute until it becomes completely smooth and creamy. Put butter to it and whisk until completely combined. Add sugar powder, cocoa powder, vanilla extract, a tablespoon of milk, salt, whisk at medium speed until a homogeneous mass is formed and. Add another 1 tablespoon of milk to dilute the cream a little, if necessary. Try it, then add another pinch of salt if you want. Use the filling immediately for dessert.
Cover and store the remaining cream for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw it in the refrigerator, then beat it for a few seconds so that it becomes lush again. Reviews of the taste of the filling of the cake "Red Velvet" suggest that with proper storage it does not lose its taste.
Cream Cheese Option
This dessert can be filled with cream without adding cream cheese. For example, custard can be used as a filling of “Red Velvet”. To cook it, you will need:
- a glass of milk;
- 1/4 cup all-purpose flour;
- 1/8 tablespoon of salt;
- Half a glass of thick cream;
- half a glass of butter;
- one and a half glasses of powdered sugar (sifted);
- 1 teaspoon of vanilla extract.
In a small saucepan, beat the milk with a quarter cup of flour until smooth. Cook over low heat, stirring constantly, until the mixture thickens.
In a separate container with a mixer, whip the cream and butter until smooth. Gradually add all the powdered sugar and vanilla extract while continuing to whisk until completely combined. Then add the chilled milk mixture. Beat until light and airy.
Red Velvet Cheesecake
You can combine red velvet cake and cheesecake to create one perfect dessert. To make this interesting treat you will need the following.
For red biscuit:
- melted butter to lubricate the mold;
- 185 grams of unsalted butter, stored at room temperature;
- 155 grams (3/4 cup) powdered sugar;
- 2 eggs;
- self-rising flour - 115 grams (3/4 cup), sifted;
- 40 grams (a quarter cup) of ordinary flour sifted;
- 2 tablespoons cocoa powder;
- a quarter teaspoon bicarbonate of soda
- 125 ml (half a cup) of buttermilk;
- 2 tablespoons food coloring red.
For the cheesecake filling:
- 250 grams of cream cheese stored at room temperature;
- 70 grams (third of a glass) of powdered sugar;
- 2 tablespoons fresh lemon juice;
- 2 tablespoons warm water;
- one and a half tablespoons of gelatin powder;
- 300 ml of thick cream.
For cream:
- 250 grams of cream cheese stored at room temperature;
- 60 grams of butter stored at room temperature;
- 80 grams (half a glass) of powdered sugar, sifted;
- 1/4 tablespoon of vanilla extract.
How to create a combination of two desserts?
Preheat the oven to 180 ° C in advance. Lubricate the round baking dish with a diameter of 22 cm (base measure) with oil. Place non-stick baking paper in it.
Use an electric whisk to beat butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, whisking well after each addition.
Combine the self-rising and regular flour, cocoa powder and bicarbonate of soda in another bowl. Add this mixture in turn to the beaten eggs, dividing in portions and alternating with buttermilk. Mix the resulting dough with food coloring and place in a mold. Bake for 35-40 minutes or until the match inserted in the center of the product is clear. Place the product on a wire rack so that it can cool completely. Cut the workpiece in half horizontally. Flatten its top.
The recipe for the filling for the cake "Red Velvet" is quite simple. Use an electric whisk. Beat cream cheese, sugar, and lemon juice until smooth. Mix water and gelatin, heat this mixture in a water bath until all crystals are completely dissolved. Add to the cheese mass, beat until smooth.
Use an electric whisk to whip the cream separately until soft peaks form. Put them in the cheese mixture.
Oil a round baking dish with a diameter of 22 cm. Cover its base and sides with cling film, allowing it to hang over the top. Put the cooled base for the cake into the mold (one cake). Spread the filling evenly, place the second cake on top. Cover with cling film. Refrigerate overnight to freeze.
To make a cream, use a mixer. Beat cream cheese, butter, sugar, and vanilla until they are well mixed. Put the product on a dish and spread with cream. Garnish the Red Velvet sponge cake with cheese filling with chocolate chips.
Light Red Velvet Cream Cheese Cupcakes
This is a simple filling cupcake recipe. It is suggested that you use a dry semi-finished mixture, but you can make the dough yourself if you wish. The filling for cupcakes "Red Velvet" in this case is classic, made from cream cheese and powdered sugar. So, you will need the following.
For cupcakes:
- 1 pack of dry mix for red velvet biscuit;
- half a glass of vegetable oil;
- half a glass of water;
- 240 ml sour cream;
- 1 small package of chocolate pudding (dry);
- 4 eggs;
- Extra icing sugar for sprinkling.
For filler:
- 200 grams of unsalted butter, softened;
- 340 grams of cream cheese, softened;
- 2 cups icing sugar;
- 2 tablespoons of vanilla extract.
How to cook it?
These Red Velvet cupcakes with filling are easy to prepare. Preheat the oven to 180 degrees. Cover 24 small cupcake tins with paper liners.
Using a mixer, beat the cake mixture, butter, water, sour cream, dry mixture for the pudding and the egg until it thickens and becomes homogeneous. Using an ice cream spoon, place the batter in paper inserts, filling them 3/4, and bake for 17 minutes. Allow the products to cool completely before applying the cream.
Make a filling for the Red Velvet cupcakes at this time. The description of the cooking process is extremely simple. To do this, beat the butter with a mixer until it is full. Add vanilla extract. Then put the cream cheese and whisk until a homogeneous mass is formed. Add the icing sugar one glass at a time, mix until a lush and tender cream is obtained.
Cupcakes "Red Velvet" with raspberry flavor
This is a rather original recipe. Cupcakes "Red Velvet" with cream cheese and raspberry filling look very attractive. To prepare them, you will need the following:
- 1 1/4 cup universal flour;
- half hp baking soda;
- half hp shallow sea salt;
- 1 tablespoon unsweetened cocoa powder;
- 3/4 cup sugar granulated sugar;
- 3/4 cup vegetable oil;
- 1 large egg, stored at room temperature;
- half a glass of buttermilk stored at room temperature;
- half l.st. red food color (liquid);
- 1 teaspoon of vanilla extract;
- 1 teaspoon of distilled white vinegar.
For the filling for cupcakes "Red Velvet":
- 240 grams of cream cheese stored at room temperature;
- half a glass of unsalted butter, softened;
- 1 teaspoon of vanilla extract;
- 3 cups powdered sugar, sifted;
- a pinch of shallow sea salt.
For the raspberry layer:
- 360 grams of frozen raspberries;
- 5 tablespoons granulated sugar;
- 2 tablespoons of lemon juice;
- 1 teaspoon lemon zest.
How to make such a dessert?
Preheat the oven to 175 degrees. Cover standard cake pans with special paper liners. Set aside.
Sift together flour, baking soda, salt and cocoa powder. In a deep container, use a mixer to beat the sugar and vegetable oil. Add the egg. Whisk until everything is mixed.
In a separate bowl, mix the buttermilk, red dye, vanilla extract and vinegar. Add half of this mixture to the body of the dough. Mix with a mixer at low speed. Add half the sifted dry mixture. Then put in the dough the remaining wet and dry ingredients in turn, whisking constantly.
Spread the dough on the prepared muffin tins. Bake for 18-20 minutes until the match inserted in the center of the cupcakes is clear. Let them cool in forms for 5 minutes. Carefully remove them and cool to room temperature on the wire racks.
Make the filling at this time. Beat cream cheese and butter until smooth. Add the vanilla extract and a pinch of salt, and then the powdered sugar gradually. Beat until completely homogeneous and splendid.
In a medium-sized saucepan, add frozen raspberries, sugar, lemon juice, and lemon zest. Cook over medium heat until sugar dissolves, raspberries do not thaw, and the mixture does not thicken slightly. Stir occasionally to prevent raspberry sauce from burning on the sides of the pan. Remove from heat. Strain to remove raspberry seeds. Store raspberry sauce in the refrigerator until ready to eat.
How to collect such “Red Velvet” cupcakes with filling? Once the items have cooled, use a small round cookie sheet (or thin, inverted glass) to knock out a shallow cavity on top of each.
Place the cream in a plastic bag with a cut corner.Squeeze it into the prepared cupcake cavities, filling them in about two-thirds. Pour about 2 teaspoons of chilled raspberry sauce over the cream. If desired, decorate the finished product with something extra. According to reviews and descriptions, the filling of "Red Velvet" from cream cheese becomes especially delicious with berry sauce.
Red Velvet Dessert in Jars
This dessert is layers of Red Velvet cake with strawberry-pink cream filling, served in portioned small jars. Such goodies are perfect for gifts.
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Place the dried strawberries in a food processor bowl and process until it is pulverized. Combine the cream cheese and butter in a separate bowl. Beat them with a mixer at medium speed until a light and fluffy consistency and lack of lumps.
Add icing sugar, strawberry powder, rose water and salt and beat at low speed until everything is combined. Scrape the contents of the bottom and sides of the bowl, then whisk at medium speed until a light and airy cream is formed. Try it, add sugar to taste. If the filling seems too thick, add a spoonful of milk or cream to it until you reach the desired texture.
The cream can be done in advance and stored in an airtight container in the refrigerator for up to a week. When you are ready to use it, let it stand at room temperature for at least 20 minutes before putting it in jars. You can also re-beat it in the mixer to make it fluffy again, if after cooling it becomes dense.
How to collect an original dessert?
Take a thick plastic bag, fold the cream into it and make a hole in the corner. Use a round cookie cutter of the same size as your jars and cut out the cups from the cake.
Place the circle from the dough into the base of the jar, put on top a thick layer of filling. Shift the cake and cream in layers until you reach the top of the can. By closing the container with a lid, you can decorate it with ribbons, stickers, gift tags or anything else.
A red velvet dessert in a jar can be stored in the refrigerator for up to a week, and for better taste and texture it is better to bring it to room temperature in about 20 minutes before serving. As follows from the descriptions of the filling for "Red Velvet" in the jar, it seems tastier when not completely chilled.