As promised, here is the cream cheese frosting recipe that co-starred in our red velvet cupcakes video last week. If you’re a regular cake baker, you may be wondering why a video is even necessary for such a simple frosting? I used to think like that.
When I posted the red velvet recipe on YouTube, and teased the fact that I’d show the frosting in a future video, I was instantly met with a huge wave of panicked comments, all having a similar message; something to the effect of, “When the hell is the frosting video being shown? I want it now. I need it now. Give it to me now!”
So, not wanting an angry mob of people waving pitchforks and unfrosted cupcakes in front of my house, I quickly edited the footage and posted it today. This shows that no matter how simple a recipe or technique is, people just feel better and more relaxed about making it, if they can see it being done first.
Anyway, the next time you whip up a carrot cake, or batch of red velvet cupcakes, I hope you give this ultra-simple and delicious frosting recipe a try. Enjoy!
Ingredients for a cake or 12 cupcakes (plus maybe some leftovers):
*Double recipe if you like a thicker layer of frosting.
*Double recipe if you like a thicker layer of frosting.
1/4 cup soft butter
4 oz room temp cream cheese
1 tsp vanilla
1 3/4 cups powdered sugar (or to your taste - start with a cup and go from there)
