Best Red Velvet Cake And Cream Cheese Icing Paula Deen Recipes

RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl cream sugar and butter, beat until light and fluffy.
• Add eggs on at a time.
• Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
• Sift together cake flour and salt.
• Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
• Blend in vanilla.
• In a small bowl combine baking soda and vineager. Add to mixture.
• Pour batter into 2 9inch or 3 8 inch cake pans.
• Bake 20-25 minutes or until done.
• Cool completely before frosting.
• For Icing:.
• Blend cream cheese and butter together in a mixing bowl.
• Add marshmallow creme and sugar; blend well.
• Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
• Spread between layers and on top and sides of cooled cake.

TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE:.
• Place oven rack in the middle position and heat oven to 350°F.
• Grease and flour two 9-inch round cake pans.
• Whisk flour, baking soda, and salt in medium bowl.
• Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
• Mix cocoa with food coloring in small bowl until a smooth paste forms.
• Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
• Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
• Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
• Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
• Using rubber spatula, give batter final stir.
• Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
• Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
• FROSTING:.
• Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
• Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
• Beat in vanilla and salt.
• Refrigerate until ready to use.
• When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
• Cover and refrigerate until ready to serve, up to 3 days.

SINFUL RED VELVET COOKIES

Steps:

• In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
• Beat in the egg.
• Beat in the vanilla extract.
• Beat in the cake mix.
• Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
• After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
• Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
• Place on an ungreased cookie sheet, 2 inches apart.
• Bake 12 minutes. The cookies should remain soft and gooey.
• Cool completely and sprinkle with more confectioners' sugar, if desired.
• To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.

GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)

Steps:

• For the cake:.
• Preheat oven to 350.
• Beat eggs; add sugar and butter and cream.
• Mix cocoa and food coloring, then add to creamed mixture.
• Sift flour and salt together.
• Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
• In a small bowl, combine soda and vinegar, then add to mixture.
• Pour into three 8-inch greased rounds.
• Bake for 20 - 25 minutes.
• For the icing:.
• Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
• Add marshmallows; stir until melted.
• Fold in coconut and pecans.
• Spread between layers and on the tops and sides of the cooled cake.

RED VELVET CAKE

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
• Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
• For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
• Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.