Best White Velvet Recipes

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RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY



Red Velvet White Chocolate Cake Mix Cookies Recipe by Tasty image

Here's what you need: red velvet cake mix, white chocolate chips, oil, eggs

Provided by Pierce Abernathy

Categories     Bakery Goods

Time 30m

Yield 12 cookie

Number Of Ingredients 4

1 package red velvet cake mix
1 cup white chocolate chips
½ cup oil
2 eggs

Steps:

  • Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
  • Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 295 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, Sugar 22 grams

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS



Red Velvet Cookies With White Chocolate Chunks image

As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 11

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/150 grams granulated sugar
1 large egg
1 to 1 1/2 tablespoons red food coloring, preferably gel
1 1/2 teaspoons vanilla extract
1 1/2 cups/195 grams all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons buttermilk or whole milk
4 ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)

Steps:

  • Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
  • Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
  • In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
  • Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
  • Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams

WHITE VELVET SOUP



White Velvet Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound)
2 stalks celery, chopped
2 bulbs fennel, trimmed and chopped into 1-inch pieces
1 onion, chopped
2 teaspoons salt
1/2 teaspoon fennel seeds
1 bay leaf
1 1/2 cups unsweetened almond milk
Crispy cooked bacon, chopped, for garnish
Grated Parmesan, for garnish
Pomegranate Gremolata, for garnish, recipe follows
1/2 cup chopped fresh Italian parsley
1/4 cup pomegranate seeds
1 teaspoon lemon zest
1/8 teaspoon salt

Steps:

  • Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
  • Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
  • In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

WHITE VELVET CAKE II



White Velvet Cake II image

A change from the red velvet standard cake recipe.

Provided by MARBALET

Categories     Desserts     Cakes     White Cake Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

1 ½ cups butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
½ cup butter flavored shortening
1 (8 ounce) package cream cheese
4 cups sifted confectioners' sugar
1 tablespoon milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
  • Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
  • To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

Nutrition Facts : Calories 422 calories, Carbohydrate 50.5 g, Cholesterol 68.1 mg, Fat 23.8 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 12.8 g, Sodium 273 mg, Sugar 40.2 g

RED VELVET WHITE CHOCOLATE CHIP COOKIES



Red Velvet White Chocolate Chip Cookies image

Red velvet goodness topped with white chocolate can be yours in just 25 minutes.

Provided by Tieghan Gerard

Categories     Dessert

Time 25m

Yield 20

Number Of Ingredients 8

1/2 cup salted butter, softened
1 cup packed light brown sugar
2 teaspoons vanilla
1 egg
2 teaspoons red gel or liquid food color (use 2 1/2 teaspoons if needed)
1 3/4 cups Original Bisquick™ mix
1/4 cup unsweetened baking cocoa
1 cup white vanilla baking chips (add 1/2 cup more if desired)

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
  • Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
  • Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g

WHITE VELVET CUTOUTS



White Velvet Cutouts image

We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. -Kim Hinkle, Wauseon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 13

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
FROSTING:
3 tablespoons butter, softened
1 tablespoon shortening
1/2 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
4 to 5 tablespoons 2% milk
Food coloring, optional

Steps:

  • In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 62mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)



Three Layer White Velvet Cake (With Optional White Frosting) image

On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)

Provided by Kats Mom

Categories     < 60 Mins

Time 45m

Yield 1 three layer cake, 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 egg yolks, beaten (whites are used in frosting)
2 eggs
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted flour
2 egg whites (left over from using the yolks for the cake)
1 1/2 cups powdered 10x sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
  • In a large bowl, cream the sugar and butter together.
  • Mix in egg yolks, then eggs, one at a time, beating well after each.
  • Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
  • Blend buttermilk and the flour alternately into the mixture in the large bowl.
  • Pour batter into the greased cake pans.
  • Bake for 20-25 minutes.
  • Let cool before frosting.
  • OPTIONAL ICING: Beat the egg whites to a stiff froth.
  • Beat in the powdered 10x sugar and vanilla extract.
  • Frost between layers.
  • Refrigerate leftovers.

Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6

RED VELVET WHITE CHIP COOKIES



Red Velvet White Chip Cookies image

These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they're my go-to for any special event. -Samantha Gstalder, Montoursville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon 2% milk
2 teaspoons red food coloring
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white baking chips

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

THE REALTOR'S RED VELVET BROWNIES WITH WHITE CHOCOLATE ICING



The Realtor's Red Velvet Brownies With White Chocolate Icing image

Make and share this The Realtor's Red Velvet Brownies With White Chocolate Icing recipe from Food.com.

Provided by Realtor by day

Categories     Bar Cookie

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk

Steps:

  • Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
  • In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
  • With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
  • Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
  • Frosting:.
  • Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
  • I keep these in the frig because I think they taste best cold.

Nutrition Facts : Calories 335.1, Fat 14.6, SaturatedFat 9, Cholesterol 55.4, Sodium 154.4, Carbohydrate 49.9, Fiber 0.6, Sugar 41.4, Protein 2.6

JALAPENO VELVET (WHITE SAUCE/DIP)



Jalapeno Velvet (White Sauce/Dip) image

We were served this at a dinner party. The host obtained the recipe from a restaurant I believe is called "Miguel's Cocina". This luscious sauce is perfect as a dip for fresh veggies, tortilla chips or better yet, potato chips! It's also an irresistible topping for baked potatoes. Because it's simply a flavored, upscale white sauce, the sky's the limit here! For chicken base, I use the "paste" type soup base, and also add a pinch of salt to the roux. Adjust the jalapenos and juice to taste.

Provided by Jeffs Girl Way Out

Categories     Sauces

Time 30m

Yield 3 1/2 Cups

Number Of Ingredients 9

2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon jalapeno juice (from bottled jalapenos)
2 tablespoons clarified butter
1 tablespoon flour
1 tablespoon bottled jalapeno, minced
1 ounce shredded monterey jack cheese
1 ounce shredded cheddar cheese

Steps:

  • Heat whipping cream in a heavy saucepan over high heat.
  • When the cream is ready to boil, stir in sour cream.
  • After sour cream dissolves, reduce heat to medium.
  • Stir in chicken base and jalapeno juice and simmer.
  • While cream is heating:.
  • Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color.
  • Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
  • Remove from heat;.
  • Stir in minced jalapeno and the cheeses.

Nutrition Facts : Calories 727.6, Fat 75.2, SaturatedFat 46.4, Cholesterol 254.1, Sodium 207.5, Carbohydrate 7.7, Fiber 0.1, Sugar 2.6, Protein 8.6

WHITE VELVET CUTOUT COOKIES



White Velvet Cutout Cookies image

This is in response to a request. The recipe is from the Taste of Home magazine. It is a cream cheese cutout cookie. Frost with Recipe #48001.

Provided by taylortwo

Categories     Dessert

Time 2h10m

Yield 84 cookies

Number Of Ingredients 6

2 cups butter, softened
1 (8 ounce) package cream cheese, softened
2 cups granulated sugar
2 egg yolks
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour

Steps:

  • In a mixing bowl, cream butter and cream cheese until light and fluffy.
  • Add sugar, egg yolks and vanilla: mix well.
  • Gradually add flour.
  • Cover and chill 2 hours or until firm.
  • Preheat oven to 350°F.
  • Roll out on a lightly floured surface to 1/4-inch thickness.
  • Cut into 3-inch shapes.
  • Place 1 inch apart on greased baking sheets.
  • Bake for 10-12 minutes or until set (not brown at all).
  • Cool for 5 minutes; remove to wire racks to continue cooling.
  • Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001).

EASY GLUTEN FREE RED WHITE & BLUE VELVET CAKE WITH HOMEMADE



Easy Gluten Free Red White & Blue Velvet Cake With Homemade image

This is a great holiday cake that no one will know is gluten free. You can customize it to your holiday by changing the colors of the food coloring.... Example... Make it red white and green for christmas by substituting green food coloring for the blue.

Provided by LiRoper

Categories     Dessert

Time 1h30m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 16

cake, 00
betty crocker gluten free yellow cake mix (1 box)
3 tablespoons unsweetened cocoa powder
jello vanilla instant pudding mix (1 lg box)
1/2 cup butter, melted & cooled
1 cup buttermilk
3 eggs, beaten
2 teaspoons vanilla (gluten free)
food coloring, red (1 bottle)
cream cheese frosting, 00
1/2 cup butter (sofened)
16 ounces cream cheese (sofened)
4 cups powdered sugar
2 teaspoons vanilla (gluten free)
3 tablespoons heavy cream
food coloring, blue (1 bottle)

Steps:

  • Cake:.
  • - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
  • - Spray two 8 inch round pans with baking spray or grease with butter.
  • - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
  • - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
  • - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
  • Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
  • - Pour batter evenly split between the two baking pans.
  • - Bake according to package directions or until toothpick comes out center clean. Approx 30 minute.
  • - Cool.
  • Optional Homemade Frosting - Make while the cake is cooking:.
  • - Cream butter and cream cheese together until they are light and fluffy.
  • - Gradually add the powdered sugar and continue beating until well blended.
  • - Add vanilla and heavy cream and beat until fluffy and spreadable.
  • Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
  • - Split the frosting 2/3 into one bowl and 1/3 into another.
  • - Add blue food coloring into the 1/3 mixture until you get the color you like.
  • - Place both bowls of frosting into the refrigerator until you are ready to use.
  • Assembly:.
  • - Make sure cakes have cooled.
  • - Stir the frosting until it is spreadable again.
  • - Place first layer of cake on plate.
  • - Spread all of the blue frosting over this layer.
  • - Place the second layer (upside down) on top.
  • - Spread all of the white frosting over the entire cake.
  • - Decorate with with a toothpick flag.
  • - Refrigerate until you are ready to serve.

Nutrition Facts : Calories 700.2, Fat 46.9, SaturatedFat 27.8, Cholesterol 202.2, Sodium 447.7, Carbohydrate 65.4, Fiber 0.7, Sugar 62.4, Protein 7.5

BUTTERMILK WHITE VELVET CAKE



Buttermilk white velvet cake image

This is a great moist white cake. Nice flavor and not to sweet . light and fluffy especially if cake flour is used. All purposes will work it will just not be as fluffy. Still good thou! You don't have to use clear vanilla extract. That is only to keep it a cleaner white color. The one pictured I made during quarantine and clear...

Provided by mary hendricks

Categories     Cakes

Time 45m

Number Of Ingredients 7

3 c flour (cake is best but can use all purpose
4 tsp baking powder
1/2 tsp salt
2 tsp sugar
2 vanilla extract (clear is best to maintain whiteness )
1 c buttermilk
6 egg whites

Steps:

  • 1. Mix flour ,baking powder and salt
  • 2. separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
  • 3. alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
  • 4. Separate bowl .... beat egg whites until stiff peaks form
  • 5. Place whipped egg into batter and gently fold in .. Fold well.
  • 6. Pour into prepared butter and floured pans 2 - 9 inch 3- 8 inch
  • 7. Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
  • 8. Allow to cool before removing. Ice with favorite icing.

WHITE VELVET BATTER BREAD



White Velvet Batter Bread image

Provided by Beth Hensperger

Categories     Bread     Side     Bake     Party     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 11

Bakeware:
Two 13-ounce coffee cans or two 4 1/2-inch diameter ovenproof glass baking canisters
Ingredients:
1 tablespoon (1 package) active dry yeast
3 tablespoons firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 cup warm water (105 to 115°)
1 can (12 ounces) evaporated milk, regular, fat-free, or goat's milk, undiluted, at room temperature
2 teaspoons salt
2 tablespoons walnut oil or unsalted butter, melted
4 1/2 cups (exact measure) unbleached all-purpose flour

Steps:

  • Step 1: Mixing the Batter
  • In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
  • To make by hand:
  • Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
  • To make by mixer:
  • Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
  • Step 2: Panning and Rising
  • Generously grease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
  • Step 3: Baking, Cooling and Storage
  • About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
  • Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
  • Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.

FROSTING FOR WHITE VELVET CUTOUT COOKIES



Frosting for White Velvet Cutout Cookies image

This is in response to a request. It is the frosting for Recipe #48000. It is from the Taste of Home magazine.

Provided by taylortwo

Categories     Dessert

Time 15m

Yield 1 frosting

Number Of Ingredients 6

3 1/2 cups confectioners' sugar, divided
3 tablespoons butter, softened
1 tablespoon vegetable shortening
1/2 teaspoon vanilla extract
3 -4 tablespoons whole milk, divided
food coloring or food coloring, pastes

Steps:

  • Combine 1 1/2 cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a mixing bowl; beat until smooth.
  • Gradually add the remaining sugar; beat until light and fluffy, about 3 minutes.
  • Add enough remaining milk and food coloring until frosting reaches desired color and consistency.
  • •food coloring pastes are much stronger than regular food coloring--a little food coloring paste goes a long way and it also doesn't thin out your frosting like regular food coloring can.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING



Red Velvet Torte with White Truffle Frosting image

Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 to 2 tablespoons unsweetened baking cocoa
1 1/2 cups white vanilla baking chips
2 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from two containers)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
  • In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.

Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 55 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 51 g, TransFat 3 1/2 g

RED VELVET-WHITE CHOCOLATE COOKIES



Red Velvet-White Chocolate Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 36 cookies

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons red gel food coloring
1/4 cup sour cream
1 1/2 cups white chocolate chips

Steps:

  • Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour.
  • Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.

WHITE VELVET CUTOUTS



White Velvet Cutouts image

This is an excellent cookie to decorate.

Provided by Glenda

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 36

Number Of Ingredients 6

1 cup butter
1 (3 ounce) package cream cheese
1 cup white sugar
1 egg yolk
2 ½ cups all-purpose flour
½ teaspoon vanilla extract

Steps:

  • Cream the butter, cream cheese and sugar together until light and fluffy. Add the egg yolk and the vanilla. Stir in the flour. Gather the dough into a ball and chill overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly floured board, roll dough out to a thickness of 3/16 inch. Cut into desired shapes and place onto an ungreased baking sheet.
  • Bake at 350 degrees F (175 degrees C) for 12 minutes or until edges are lightly browned. Let cool. Leave the cookies plain or decorate with your favorite icing.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 12.3 g, Cholesterol 21.8 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.8 g, Sodium 43.7 mg, Sugar 5.6 g

BAKER'S BEST WHITE VELVET CHEESECAKE



Baker's Best White Velvet Cheesecake image

This has been my go to Cheesecake recipe for 8 years.As the name implies it has a velvety, airy texture and quality.I have made this with a raspberry coulis that i thickened with cornstarch (or you could use canned pie filling strained of seeds)and swirled it throughout the cheesecake batter, Lemon curd is also nice swirled in...

Provided by kelly ealey

Categories     Chocolate

Time 1h5m

Number Of Ingredients 12

2-8oz pkg cream cheese, softened @ room temp
1/3 c granulated sugar
1 tsp lemon juice, fresh
6 oz baker's white chocolate, melted
3/4 c sour cream
2 large eggs, @ room temp
1 tsp vanilla extract
TOPPING
1 c sour cream
2 Tbsp granulated sugar
GARNISH
white chocolate curls and or fresh fruit

Steps:

  • 1. CHEESECAKE: *BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
  • 2. Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
  • 3. *POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top. *BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
  • 4. *TOPPING: Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and run a sharp knife around sides; let cool on rack completely before removing sides. *REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.

RED-WHITE-AND-BLUE RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red-White-and-Blue Red Velvet Cupcakes with Cream Cheese Frosting image

I love these cupcakes for their balance of light chocolate flavor and buttermilk tang. They bake up with a nice dome and a fluffy, springy crumb.

Provided by Dan Langan

Categories     dessert

Time 1h10m

Yield 24 cupcakes

Number Of Ingredients 20

2 1/4 cups (280 grams) all-purpose flour
1 1/4 cups (260 grams) granulated sugar
1/2 cup (110 grams) lightly packed light brown sugar
1/3 cup (35 grams) unsweetened cocoa powder (Dutch-process or natural)
1 1/4 teaspoons baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1 1/4 cups vegetable oil
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons liquid red food coloring
1 tablespoon pure vanilla extract
2 teaspoons white or apple cider vinegar
2 sticks (8 ounces) unsalted butter, at room temperature
12 ounces full-fat cream cheese, at room temperature for 20 minutes (softened but still cool to the touch)
2 1/2 teaspoons vanilla extract
Pinch fine salt
1 1/2 pounds confectioners' sugar (about 6 1/2 cups)
Blue and red gel food coloring
White star sprinkles, for decorating, optional

Steps:

  • Preheat the oven to 350 degrees F and line 2 standard 12-cup cupcake tins with liners.
  • For the cupcakes: Add the flour, granulated sugar, brown sugar, cocoa, baking soda, salt and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 1 minute to combine.
  • In a large bowl or liquid measuring cup, whisk together the oil, buttermilk, eggs, food coloring, vanilla and vinegar. Add to the dry ingredients and mix on low to combine. Scrape the bowl with a rubber spatula. Raise the mixer speed to medium and mix for 2 minutes. Scrape the bowl then mix on low for 1 minute.
  • Use a 1/4-cup scoop to fill each cupcake liner two-thirds of the way full. (If any batter is leftover, bake in a second batch.) Bake until a toothpick inserted into the center of a cupcake comes out with moist crumbs attached, 20 to 22 minutes. Cool the cupcakes in the pans for 5 minutes before removing to a wire rack to cool completely. Store unfrosted cupcakes covered, at room temperature for up to 2 days.
  • For the cream cheese frosting: Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and satiny, about 2 minutes. Scrape the bowl and paddle with a rubber spatula. Add the cream cheese and mix on low to combine. Raise the speed to medium and beat until smooth, about 1 minute.
  • Add the vanilla, salt and half the confectioners' sugar and beat on low until you no longer see any sugar. Add the remaining sugar and blend on low to combine. Scrape the bowl and paddle well. Increase the mixer to medium speed and beat until the frosting is smooth and lightened, about 1 minute. Test the consistency of the frosting by lifting a small portion out of the bowl with a rubber spatula: if it holds its shape and doesn't drip off the spatula, it is ready. If it is loose and doesn't hold its shape, place the frosting in the refrigerator for 20 to 30 minutes.
  • Transfer half of the frosting to a small bowl and use gel food coloring to tint blue. Transfer half of the remaining frosting to a separate small bowl and use gel food coloring to tint red. Place the blue, red and white frostings in separate piping bags fitted with large, open star tips. Decorate half of the cupcakes with the blue frosting and sprinkle with the white star sprinkles if using. Decorate the remaining cupcakes with three layers of alternating red and white stripes.
  • Enjoy the frosting on cupcakes the day that they are frosted or store any leftovers covered in the refrigerator for up to 3 days.

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