I made Red velvet cupcakes this week from a mix (Duncan Hines). I don’t have a recipe for Red velvet nor did I feel like experimenting…I know that it would turn out perfect with the mix:) The frosting homemade! First time my cream cheese frosting turned out firm enough to decorate with!
It usually melts or is too runny to work with. I decided to follow the Wilton method of butter cream and just add cream cheese to it….sure enough it worked:)
What you will need for the frosting:
- 1/2 stick butter
- 1/2 cup shortening
- 4 oz cream cheese (softened)
- 4 cups icing sugar
- 2 tbsp + of milk
- 1 packet of Dr. Oetker Vanilla sugar*
Cream butter, shortening, and cream cheese till creamy and smooth. Add the Vanilla sugar and icing sugar. Whisk in together adding the milk, you may need more milk depending on what texture you want. Usually 2-3 works out fine, sometimes more….I found that my icing was really dry so I added more milk. Mix till smooth and turns to into a creamy icing.
Ready to use on Red velvet, Carrot or Pumpkin cupcakes or cake…Enjoy:)
*The reason I used the vanilla sugar instead of vanilla extract is, I wanted a pure white frosting. You can use clear vanilla extract as well for this effect… I personally do not like the taste of clear vanilla.