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I made this yesterday, but as cupcakes. I substituted butter as suggested. The cake is delicious and the icing is gourmalicious! Will be using this recipe for Red Velvet from now on. My kids prefered this icing to the usual cream chees frosting. It was easy to make and to pipe. The recipe was clearly a hit with the family, as 24 hours later, there is not a crumb left :-)
I've tried several recipes and this is my favorite. I'm actually not a huge fan of RV cake (it tastes a little plain to me) but my kids always ask for this and as far as RV cake goes, this is the best. The frosting is the best part of it. I think that the people who had trouble with the frosting don't know what to expect with it, so some additional pointers in the recipe would help (which I got from other recipes for this frosting on the web). For one, you have to cook the roux until it's nearly solid, like the consistency of brownie batter. It's OK if there are a few lumps in it - I've never gotten it silky smooth but you definitely need to whisk the whole time. It could easily take 5 minutes for it to set up completely (I start with a little flour and milk, then add the rest of the milk gradually). When it's cool, it will be a solid, gelatinous mass. When creaming the butter, sugar & vanilla (and it really is granulated sugar, not confectioner's), whip for several minutes until it's fluffy and almost white. Then add in the cooled lump of roux. It will break the frosting down and will look like a lumpy, curdled mess. Keep mixing. Walk away and do some dishes or something and come back a few minutes later. Eventually, it will pull back together and take on the consistency and color of whipped cream. It will not be thin or runny, it will hold up just fine to heat and humidity. It will have the airy look of real whipped cream and the sugar will be completely dissolved.
Made this into cupcakes. It made 16 normal size cupcakes. There were beautiful, airy and light. Not dry at all and easy to eat!! Will be making these for Christmas time to share with the family. Boyfriend loved them!
I used butter instead of shortening.
I'm sorry, but I wasn't crazy about this recipe. I followed the recipe exactly, and it came out too dry for my taste. I'm an avid baker, and this just didn't hit the mark.
The cake was very dry. Frosting tasted very buttery and was super rich. I've had far better cakes bought in a supermarket... The kids loved it, though.
Beautiful, delicious cake. I will pass by the box mixed red velvet cakes for ever more. DH baked for my Birthday :)
Thanks for posting!
I love it! I used this recipe to make cake pops for my daughter's birthday party. I really enjoyed making it, and it was not complicated at all. The result was moist and smelled really good! Instead of shortening I've bought Vegan margarine (cause I am not very familiar with shortening itself, so I decided this was close to it). And I had really little of the coloring, left from the Easter, something around 7ml, it still worked.
Do NOT make this icing if you live in a warm and humid area. It melted, and didn't look or taste anything like whip cream. Ruined an otherwise lovely cake. After reading some of the comments, I scraped off the failed icing, and tried again with CONFECTIONARY SUGAR, rather than table sugar. Worked this time, and the cake was delicious. Would one of the editors please edit the original recipe and correct it? It would probably save a lot of headaches!!
I made these today today as cupcakes. I followed the recipe exactly, except doubled the frosting as some reviews indicated as needed. I watched the cakes in fear of over cooking, also indicated by reviewers as being dry. Everyone "liked" them, but no one raved. I poked a whole in each and filled with the icing also. Just wasn't the "wow" factor I was looking for.