Red velvet cake cream is an important component of this unusual dessert, and it must have certain qualities: snow-white color, dense and at the same time delicate texture, moderate sweetness and pleasant aroma. The cream is based on soft curd cheeses. The second ingredient is oil, and flavorings with additional additives are selected according to taste and the specific recipe.
Red velvet cake cream with cream cheese and powdered sugar
Red velvet cream with curd cheese and powdered sugar is most popular among chefs due to its main properties: stability, moderately sweet taste, lightness and ease of use when assembling the cake. The cheese chosen is curd cheese, for example “Hochland” and “Almette”, and heavy cream with sugar is added to it. Beat the cream with a planetary mixer.
- Curd cheese 600 (grams)
- Powdered sugar 200 (grams)
- Cream 150 ml. (33%)
-
Red velvet cake cream is very easy to prepare. Accurately measure the ingredients for the cream in the quantities specified in the recipe so that the result does not disappoint. Take cottage cheese with cream only cold.Sift the powdered sugar through a sieve. -
Place the cream cheese in a mixer bowl and beat at medium speed until smooth. -
Without turning off the device, pour 200 g of powdered sugar into the cheese. -
Without stopping whipping with the mixer, pour cold heavy cream into this mixture in a thin stream. -
The whipping time for the cream is at least 2 minutes. The whipped cream should be smooth, fluffy and airy. -
Immediately use the prepared cream with curd cheese and powdered sugar to layer the cake layers and level the “Red Velvet”. Delicious and successful baking!
Cream on red velvet cake
Red velvet cream is a version of the classic. Its main ingredient in this recipe will be heavy cream, and beat the cream with the addition of cream cheese, powdered sugar and vanilla. The thickness of the cream depends on the volume of cream. Stability with a delicate texture allows you to use this cream for leveling and for decorating a Red Velvet cake. Beat the cream with a regular mixer.
Cooking time: 20 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Cream 33% – 125 ml.
- Cream cheese – 350 gr.
- Powdered sugar – 120 gr.
- Vanillin – 2 gr.
Cooking process:
Step 1. Measure out the ingredients for the cream in the quantities specified in the recipe. Use only well-chilled cream and cheese.
Step 2. Place cold cream cheese in a bowl for whipping cream.
Step 3. Immediately add vanillin and powdered sugar, sifted through a sieve.
Step 4. Using a special attachment and turning on medium speed, beat the cheese with the added dry ingredients.
Step 5. The whipped mass should be soft and homogeneous.
Step 6.Pour the cold cream into another bowl and, if you need a more liquid cream texture, add a little more of it than indicated in the recipe.
Step 7. Whip the cream in the same way as the cheese.
Step 8. Well-whipped cream should have soft peaks, but do not whip for long as it will turn into butter.
Step 9. Gently and portionwise fold the whipped cheese mixture into the whipped cream using a spatula.
Step 10. After each portion of the cheese mass, stir the cream with a spatula until the texture is homogeneous.
Step 11. The cream prepared with cream can be immediately used to assemble Red Velvet. Delicious and successful baking!
Cream cheese for red velvet cake with cream cheese
Cream cheese for Red Velvet based on any cream cheese is ideal. It soaks the cakes well and combines their taste with a creamy layer, and the white color is important for this contrasting dessert. We choose any type of cream cheese: Mascarpone, Ricotta, Philadelphia, and even any creamy curd cheese will do. Beat the cream with cream, powdered sugar and vanilla.
Cooking time: 30 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Cream cheese – 400 gr.
- Cream 33% – 250 ml.
- Powdered sugar – 150 gr.
- Vanilla extract – 2 tsp.
Cooking process:
Step 1. Transfer the selected and pre-chilled cream cheese into a separate bowl. Beat it well with a mixer at medium speed.
Step 2. Then add the required amount of powdered sugar to the whipped cheese and add vanilla extract for a delicate aroma.
Step 3. Beat these ingredients well again. At this stage, if desired, you can add food coloring, but for a classic cake the cream should be snow-white.
Step 4. Pour the cooled heavy cream into another bowl.
Step 5. Using a mixer, beat the cream to stable peaks.
Step 6. The appearance of the whipped cream should be similar to cream from a can.
Step 7. Using a spatula, add the whipped cheese mixture to the whipped cream in portions. After each portion of cheese, immediately stir the cream carefully and quickly until it has a homogeneous texture. The prepared cream cheese with cream cheese can be immediately used to assemble Red Velvet. Delicious and successful baking!
Sour Cream for Red Velvet
“Red velvet” goes well in taste with sour cream, so it is often used both for layering cakes and for leveling. In this recipe, we prepare sour cream with the addition of condensed milk, vanilla extract and lemon juice, which gives it a special aroma, stability and the ability to decorate the cake. The recipe is simple. We choose full-fat sour cream, and boil the condensed milk a little in advance.
Cooking time: 25 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Sour cream 25-33% – 500 gr.
- Condensed milk – 150 gr.
- Lemon juice – 25 ml.
- Vanilla extract – 1 tsp.
Cooking process:
Step 1. According to the recipe, immediately prepare the ingredients for the cream in the specified quantities, and take them cold.
Step 2. Boil the condensed milk briefly in advance until it has a light creamy color, which changes its taste. Place sour cream in a bowl for whipping cream and pour condensed milk into it.
Step 3. Using a mixer with a special attachment, at high speed and for 3-4 minutes, beat these ingredients well into a fluffy, homogeneous mass.
Step 4. Pour vanilla extract into the whipped cream and mix everything with a mixer.
Step 5. Lastly, pour cold lemon juice into the cream and continue beating for a few more minutes until the mass is stable and dense.
Step 6.You can immediately coat and decorate Red Velvet with the prepared sour cream. Delicious and successful baking!
Red Velvet Cream with Mascarpone
Mascarpone cream cheese, which is essentially not cheese, but thick cream prepared according to special recipes, is an excellent base for red velvet cream. Its properties - creamy taste, not too much fat and sweetness - have made this cheese very popular for making creams. “Mascarpone” in this recipe is supplemented with heavy cream, powdered sugar and vanilla sugar.
Cooking time: 45 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Mascarpone cheese – 250 gr.
- Cream 33-35% – 500 ml.
- Powdered sugar – 200 gr.
- Vanilla sugar – 10 gr.
Cooking process:
Step 1. Place chilled Mascarpone cheese into a bowl for whipping cream.
Step 2. Pour cold heavy cream into it.
Step 3. Then add vanilla sugar to these ingredients for a special flavor.
Step 4. Sift the amount of powdered sugar specified in the recipe through a sieve and pour into a bowl with the rest of the ingredients.
Step 5. Using a mixer with a special attachment and at low speed, mix everything first.
Step 6. Then, at high speed, beat all the ingredients into a homogeneous mass for a minute.
Step 7. Cover the dish with a lid and place the whipped mixture in the freezer for 20 minutes.
Step 8. After this time, beat the cream again at high speed.
Step 9. You need to whip the cream for several minutes until the so-called state of stable peaks.
Step 10. Red velvet cream with Mascarpone is almost ready. It is distinguished by its special airiness and lightness.
Step 11. Using the prepared cream, you can layer the red velvet cakes through a pastry bag.Delicious and successful baking!
Red velvet cream without cream
Red Velvet was originally made with just custard, but recently it has been replaced with whipped cream cheese with additional ingredients, and a red velvet cream without cream may be a good option. For good taste and the desired texture in this recipe, add butter and condensed milk to the cream.
Cooking time: 30 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Mascarpone cheese – 300 gr.
- Condensed milk – 200 gr.
- Butter – 150 gr.
Cooking process:
Step 1. Pour the amount of condensed milk indicated in the recipe into a bowl for whipping cream and transfer the chilled cream cheese. “Mascarpone” or “Philadelphia” are good for cream.
Step 2. Turn on the mixer with a special attachment at medium speed.
Step 3. Mix condensed milk with cheese until smooth.
Step 4. Transfer the high-fat butter cut into pieces into another bowl.
Step 5. Then beat the butter into a fluffy mass with stable peaks.
Step 6. Combine the whipped butter with the whipped cheese.
Step 7. Transfer the butter in portions and immediately mix the cream with a spatula.
Step 8. As a result, the texture of the cream should be homogeneous and quite dense.
Step 9. The prepared cream without cream can be immediately used to assemble Red Velvet. Delicious and successful baking!
Cream Sundae for Red Velvet
Cream Ice Cream for Red Velvet, as it has a delicate creamy taste, similar to melted ice cream of the same name, is more difficult to prepare than other options. There are different types of “Ice cream”.In this recipe, the main ingredient of the cream (fat sour cream or cream) with fillers (egg, cream, flour and powdered sugar) is simmered in a water bath until it has a thick texture, and then combined with whipped butter, which takes a lot of time with cooling periods.
Cooking time: 2 hours.
Cooking time: 30 minutes.
Servings: 1.
Ingredients:
- Sour cream/cream with a fat content of more than 25% – 240 gr.
- Egg – 60 gr.
- Powdered sugar – 80 gr.
- Butter 82.5% – 100 gr.
- Flour – 3 tbsp.
- Vanillin - to taste.
Cooking process:
Step 1. Place sour cream in a separate bowl. Chicken eggs are broken into it, and powdered sugar and vanilla are poured in. These ingredients are only mixed with a whisk, without beating.
Step 2. Then wheat flour is poured into this mixture and mixed again until smooth. The dishes are placed in a water bath after boiling water in the pan. Over low heat and with constant stirring with a whisk, the mixture simmers until thickened.
Step 3. A sign that this custard base is ready will be clear whisk marks on the surface. The mass is transferred to another bowl, covered tightly with film so that the top does not dry out, and placed in a cold place for an hour or more until it cools completely.
Step 4. After the cooling time has passed, in a separate bowl with a mixer, beat the chilled butter well.
Step 5. Place the whipped butter in portions and a tablespoon at a time into the cooled custard mixture and at the same time beat the cream with a whisk until it has a fluffy texture.
Step 6. The whipped cream turns out a little liquid. It is placed in the refrigerator for at least half an hour to stabilize.
Step 7. After this time, the Sundae cream can be used to assemble Red Velvet.This cream keeps well in the refrigerator for 4-5 days and in the freezer for up to two weeks. Delicious and successful baking!
