HeySeuss said
I'd perhaps add a little more sugar to that icing, and also pay attention to chilling it a bit and making sure the cake is cooled off before applying it. Keeping the butter cool will stiffen up the whole thing.As best I can tell from looking at it, anyway. It's been a while since I've done a serious amount of pastry work, but mixing time and content comes into it. You also have to adjust your amounts on the basis of how much moisture you have in the air, I've found.Other thought: was the cream cheese and butter at room temp when you started?
HeySeuss said
I'd perhaps add a little more sugar to that icing, and also pay attention to chilling it a bit and making sure the cake is cooled off before applying it. Keeping the butter cool will stiffen up the whole thing.As best I can tell from looking at it, anyway. It's been a while since I've done a serious amount of pastry work, but mixing time and content comes into it. You also have to adjust your amounts on the basis of how much moisture you have in the air, I've found.
It has tons of sugar, cooled for long time (which actually made it harder to apply) and yeah I let the cake cool for a while too.
idlehands said
Goldmarble is also the one who hates peanut butter cups, not liking cream cheese icing is the least of his crimes. Dovid, I like to bake and your cake looks great, if you want a fool proof cream cheese frosting recipe, I have one. It's simple and can be modified very easily if you want to add different flavors.
Jorick said
Cream cheese based frosting is pretty much the standard for red velvet cakes. The tastes work well together.
^ This.
Goldmarble said
I have never had with cream cheese frosting of any kind, where I didn't despise the icing.It just....really disagrees with my tastebuds. Then again, an ungodly amount of food stuffs disagree with my tastebuds.
Go away. You don't deserve this thread.
Sherlock Holmes said
Not in my family. We chill the cake in the fridge and use Cool Whip for the 'frosting'. I won't eat red velvet cake any other way.
I love me some Cool Whip with Soda cake. Amazing.
Also, Pie...
Dervish said
There's few deserts Cool Whip can't make awesome.
^ This. I've found some of the most amazing desert recipes using Cool Whip.
Damn it, I can't read that now without Stewie in my head. >.<
PrimezTime said
Looks scrumptious but it seems you have dishes pulling up.
You should see my kitchen on most days. XD HAHA!
KnightShade said
Well, as much as I like cake, I must say I found the thread title very misleading.
I'm glad I'm not the only one thinking that.
HeySeuss said
I'd perhaps add a little more sugar to that icing, and also pay attention to chilling it a bit and making sure the cake is cooled off before applying it. Keeping the butter cool will stiffen up the whole thing.As best I can tell from looking at it, anyway. It's been a while since I've done a serious amount of pastry work, but mixing time and content comes into it. You also have to adjust your amounts on the basis of how much moisture you have in the air, I've found.Other thought: was the cream cheese and butter at room temp when you started?
^ This.
Also... all this cream cheese talk is making me want to make a cheesecake. ugh.. I've already been dying to make one for the past week. This just makes it worse. I'll have to make one next weekend.
Yes, Guru bakes... This is why my kitchen is always dirty. That and beer bottles everywhere, but hey.. don't judge me!
Sherlock Holmes said
Not in my family. We chill the cake in the fridge and use Cool Whip for the 'frosting'. I won't eat red velvet cake any other way.
What the fuck is wrong with your family. Cream cheese frosting is the way to go.
genghismike said
Why not do Vanilla pudding with sliced up banana's in it? <.< Or chocolate pudding with sliced strawberries?Both are awesome for deserts.
PrimezTime said
^ Heyo big quoter! My kitchen isn't too clean, either, but I blame my roommates.
lol I actually keep it really clean, but I used the same pans every day for dinner so I just leave them on the stove after I wash them.
also I think I actually chilled the frosting a bit too long. It stayed in there while the cake cooked and then cooled. All in all, the only hiccup was the consistency. The taste had no issues.
