Red velvet cake and Cream Cheese Frosting go together like the sky and stars. Traditionally, red velvet cake is served with Cream Cheese Frosting. It is the perfect complement to the fluffy, sweet-tart cupcakes. This frosting is delicately sweet and undeniably creamy. A quick chill in the refrigerator should help it firm up a bit. Here you can check my other Baking recipes
- Cream cheese – 8 oz (227 g)
- Confection (powdered) sugar – 1/2 cup (60 g)
- Vanilla Extract – 1/2 tsp
- Heavy whipping cream – 2/3 cup (160 ml)
- Piping bag – 2
- Icing tip – any (I used Wilton 2D)
- In a bowl, beat the cream cheese until smooth. Add the confection sugar (powdered) and vanilla extract. Beat it again until smooth.
- Add cold whipped heavy cream to the above mixture and beat until the frosting is thick enough to pipe.
- Take a piping bag(plastic cone), slide the icing tip into the bag and trim the piping bag so that about half of the tip sticks out. Fill the piping bag with the frosting (don’t fill the bag more than 2/3 full.) Push the icing all the way down, and twist the bag and put a rubber band.
- Pipe swirls onto each Red velvet cupcake and if needed sprinkle cake decoration sprinkles.(You can use any kind of cupcakes).
Red velvet cake with cream cheese frosting is ready to serve.
- Bring all ingredients (except whipping heavy cream) to room temperature.
- Add 35-40% butter fat whipped heavy cream to get the correct consistency. Don’t add low-fat whipping cream because it makes the frosting runny.
- Try to add pure vanilla extract.
- I used Wilton 2D icing tip.
- Keep it in the refrigerator for at least 30 minutes before starting to pipe on the cupcake.
- Always keep an extra piping bag handy.
- Here I used red and pink color micro hearts sprinkles for decoration.