Classic Red Velvet cake with whipped cream frosting

How to Making Recipes Classic Red Velvet cake with whipped cream frosting using 15 ingredients and 11 steps

Classic Red Velvet cake with whipped cream frosting - In the bowl of your stand mixer fitted with the whisk attac Soft decadent red velvet cake is topped with a light fluffy whipped cream cheese icing. Red velvet cake with ermine frosting is the red velvet cake of the good old days. It's not weighed down with heavy cream cheese but paired with the most delicate whipped ermine frosting. I used to have a love-hate relationship with red velvet cake. This beautiful, creamy, white, fluffy, rich and incomparable frosting!

Please, I beg of you, give this frosting a try!

It is basically the best frosting I've ever had and it belongs on red velvet cake.

You can have Classic Red Velvet cake with whipped cream frosting using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients cook Classic Red Velvet cake with whipped cream frosting

1. It's 397 gram all-purpose flour.
2. It's 397 gram granulated sugar.
3. You need 2 tbsp cocoa powder.
4. Prepare 1 tsp baking soda.
5. It's 2 large eggs at room temperature.
6. You need 114 gram cooking oil.
7. Prepare 227 gram buttermilk at room temperatur.
8. You need 150 ml Curd.
9. You need 1 tbsp white vinegar.
10. Prepare 170 gram salted butter (add 1 tsp salt if the butter is unsalted).
11. It's 1 tsp vanilla essence.
12. You need 1 tbsp super red food colour (some people use beat root pulp).
13. Prepare For frosting.
14. Prepare 500 ml whipping cream.
15. Prepare 1/2 cup Chocolate chips.

Classic Red Velvet cake with whipped cream frosting step by step

1. Melt butter. Ensure that the butter is melted, but not hot when using it. Sift four, cocoa powder and baking Powder together. Add sugar and combine. Shift it to a cake mixing bowl. Keep aside..
2. Combine butter, eggs, oil, vinegar, buttermilk, vanilla and food colour. Whisk lightly till it all gets well combined..
3. Add the wet mixure to the dry mixure. Run a whisk in it till everything is combined Well and the batter looks smooth and fluffy. Apply oil in the cake tin. Pour the batter in it till half or 3/4 the most. Bake in the oven preheated at 180c. for 35-40 min..
4. Check if the cake is ready by piercing a knife or a toothpick right through at the middle. It would come out clean. The sides also saperate from the tin when ready. Let the tin rest aside for about 20 min. Then run a knife around the edges of the cake to separate it from the tin incase it's stick somewhere. place it upside down on a rake. You may place a wet cloth on the top of it to cool the cake faster. The cake will drop down on the rake..
5. Let the cake cool down completely before icing. I prefer to ice the cake on the next day. Chill the bowl and the cream in freezer for about 1-2 hours (not more). Whip the cream in the chilled bowl starting with slow speed and gradually increasing it. Always use an electric machine as it takes about 15 min to whip it..
6. Whip till you reach stiff pick or till the cream is stiff enough not to fall out of bowl when you turn it upside down..
7. Place the cake on a levelled surface and gently cut out the doom and make it levelled at the top. Keep the crumbs aside for decoration. Then cut in the middle horizontally so as to get two circles. Place a piece on the cake board. Cover it all around with icing. Sprinkle some choco chips. Place another piece on the top and cover up the entire cake with icing. Smoothen the icing..
8. Put the cake crumbs in the middle of the cake. Fill in the piping in the icing bag and fix a big star nozzle. Make a pattern around the edge of the cake using a piping bag. Put a choco chip on each pattern. Stick some crumbs on the sides of the cake. And our cake is ready ! 😍.
9. Tips : 1. You may bake two pieces of cake if you do not wish to cut the cake in the middle for icing. 2. Ensure that you use the right size of the cake tin. If the cake tin is too dip so as to fill in the batter till 1/4 only, the cake is likely to break while taking it out of the tin. I made that mistake and my cakes broke ! 3. Chill the cream and the bowl before whipping, but do not chill till the cream is frozen or else it will be of no use for icing even if you bring it's temperature down..
10. 4. Chocolate chips gives an extra punch to the cake. Do not skip it. 5. It's important to whip the cream till stiff pick to keep the icing intact. Otherwise the icing will keep melting. Piping will also not be easy with softer cream as it will not hold it's shape. 6. Refrigerate the cake once iced..
11. You may also make cupcakes using the same batter. Bake cupcake for 20-25 min. Frost them once they cool down. Sprinkle some cake crumbs for decoration..

Classic Red Velvet cake with whipped cream frosting - Mix fats: Mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy (or alternately use stand mixer). Mix in remaining: Mix in vanilla and powdered sugar and whip until light and fluffy. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Thank you and good luck