Red Velvet filling: recipe with photo, taste description, reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Red Velvet Cake is so much more than a vanilla dessert dyed red. This delicacy brings out the sweetness combined with the excellent taste of butter, vanilla and cocoa, as well as the pleasant smell of buttermilk. This is one of the best puff pastry options. Mainly, this opinion has developed due to the fillings of the "Red Velvet". They perfectly complement the delicate porous cakes.

What does red velvet cake taste like?

Many initially doubt the taste of Red Velvet. What is it? Is it vanilla, chocolate, or just a red-colored butter confection? Today it can be found not only in the form of a classic cake, but also in the form of cakes, cookies and cupcakes. So, "Red Velvet" is:

1. Mild cocoa taste.
2. Spicy buttermilk.
3. Sweet vanilla.
4. Very oily texture.

These 4 flavors are essential to create the perfect dessert. Not only the taste is wonderful, but also the texture of the red velvet cake deserves special attention. It is dense and soft with a moist and velvety texture. Nevertheless, an important part of this delicacy is its filler. The description of the filling for the Red Velvet cake is usually as follows: it is a creamy fluffy cream that perfectly complements the porous dough. It is usually made with cream cheese, but there are many other variations.

How to make a red velvet cake right?

According to the experts, you need to use the right ingredients, precise quantities, and unique mixing techniques to make a delicious dessert. Start by beating the dry ingredients, then beat in the wet ingredients. Then combine them, add the buttermilk, and color the batter. What plays such an important role in the preparation of delicacy? This is:

1. Cupcake flour. Experienced confectioners strongly recommend using cake flour. It is much lighter than the all-purpose and is the perfect base for a light, soft biscuit. As mentioned above, the texture of Red Velvet is important to the authenticity of a fragrance.
2. Unsweetened cocoa powder. 2 tablespoons is enough for a noticeable cocoa flavor without overpowering the vanilla and butter flavors.
3. Butter and vegetable. What separates a red velvet cake from a chocolate one is its buttery flavor. Using only butter, you run the risk of making the product hard. Using one vegetable, you will lose taste and softness. The combination of both types of oil will result in a moist texture, a delicate and sweet texture and an oily taste. Since the Red Velvet filling also contains oil, the dessert is surprisingly tender.
4. Buttermilk. This product is tangy and thick and makes baked goods extremely moist. You can't make a delicious red velvet cake without it! In addition, buttermilk helps activate the baking soda to trigger the leavening reaction.

How about food coloring?

Red velvet cake wouldn't be red without food coloring. Confectioners recommend gel dyes because their color is more concentrated. For natural coloring, use beetroot powder. If you don't want to use food coloring, don't add it! The dessert will have the same taste, but will have a slight hint of cocoa. The Red Velvet topping can also be dyed, but is optional.

Whipped egg whites

There is another simple step to making a delicious velvet cake that guarantees the best texture. Beat the egg whites separately, then fold them into the batter.

Cream cheese filling

What does the Red Velvet cake filling taste like? Many agree that cream cheese cream goes best with the flavor of this dessert. Therefore, the filler has an oily-creamy delicate taste. This cream is the most common, it is found in various versions.

Photo of the filling of the Red Velvet cakepresent in the article. Its amount varies depending on the serving option and the form of the dessert. To make it, you need cream cheese, butter, powdered sugar, some milk, vanilla extract and a pinch of s alt to offset the sweetness. The full composition of the Red Velvet filling looks like this:

• 450 grams full fat cream cheese, softened to room temperature;
• half a cup (115 grams) uns alted butter, softened to room temperature;
• 540 grams of powdered sugar;
• 1 tablespoon (15 ml) heavy cream or milk;
• one and a half teaspoons of pure vanilla extract;
• a pinch of s alt, or as you like.

How to make classic filler?

This is the most common version of the cream. The recipe for the Red Velvet filling is very simple. In a large bowl, using a stand mixer fitted with a whisk or attachment, beat cream cheese and butter on medium speed until smooth, about 2 minutes. Add powdered sugar, cream or milk, vanilla extract and a pinch of s alt. Beat on low speed for 30 seconds, then increase the speed to high, and beat for 3 minutes until all ingredients are fully combined. Add more powdered sugar if the cream is too runny, more milk if it's too thick, or an extra pinch of s alt if it's too sugary. The Red Velvet filling should be soft but not runny.

How to assemble a dessert?

Using a large serrated knife, cut a thin layer from the middle of each cake tocreate a flat surface. Place 1 layer of cake on a plate or platter. Top evenly with red velvet filling (photo attached). Cover with the second cake, then spread the remaining cream on the sides and top of the dessert. The best way to do this is with a spatula.

Refrigerate the cake for 30-60 minutes before slicing. This helps the dessert retain its shape when cut. Cover the remaining cake carefully and store it in the refrigerator for up to 5 days. Frozen products with filling can be stored for up to 2-3 months. Simply move the cake overnight to the refrigerator and bring to room temperature before decorating and serving.

What else can you miss with such a dessert?

Options for fillings for "Red Velvet" may be different. Most often they are based on cream cheese, so taste reviews are similar. This cream has a delicate and airy texture with a pronounced creamy taste. Most of us are used to the classic white fill, but it can be made even more interesting.

The chocolate-flavoured red velvet cake filling could be much better. Reviews about her are most often the following:

• she is soft and fluffy in texture;
• it is easy to apply on cakes and soaks them quickly;
• it's richer than any other chocolate cream used for confectionery;
• it can be applied thickly.

To make this cream you will need the following:

• 335 grams full fat cream cheese, softened to room temperaturetemperature;
• 3/4 cup (175 grams) uns alted butter, softened to room temperature;
• 3, 5 cups (420 grams) powdered sugar;
• 2/3 cup (52 grams) unsweetened natural cocoa powder;
• 1 teaspoon pure vanilla extract;
• 1-2 tbsp. milk or heavy cream;
• a pinch of s alt.

In a large bowl, using a stand mixer fitted with paddles or beaters, beat cream cheese on high speed for 1 minute until completely smooth and creamy. Add butter to it and beat until completely combined. Add powdered sugar, cocoa powder, vanilla extract, a tablespoon of milk, s alt, beat at medium speed until smooth and. Add 1 more tablespoon of milk to thin the cream a little if needed. Taste, then add another pinch of s alt if you like. Use the topping immediately for dessert.

Cover and store leftover cream for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw it in the refrigerator, then fluff for a few seconds to make it fluffy again. Reviews of the taste of the Red Velvet cake filling indicate that, with proper storage, it does not lose its taste.

No cream cheese option

This dessert can be filled with cream without adding cream cheese. For example, as a filling of "Red Velvet" you canuse custard. To prepare it, you will need:

• glass of milk;
• 1/4 cup all-purpose flour;
• 1/8 teaspoon teaspoon s alt;
• Half a glass of heavy cream;
• half a cup of butter;
• one and a half glasses of powdered sugar (sifted);
• 1 teaspoon vanilla extract.

In a small saucepan, whisk milk with 1/4 cup flour until smooth. Cook over low heat, stirring constantly, until the mixture thickens.

In a separate bowl, beat the cream and butter with a mixer until smooth. Gradually add all the powdered sugar and vanilla extract, continuing to beat until completely combined. Then add chilled milk mixture. Beat until light and airy.

Red Velvet Cheesecake

You can combine red velvet cake and cheesecake to create one perfect dessert. To prepare this interesting treat, you will need the following.

For the red biscuit:

• melted butter, for greasing the mold;
• 185 grams uns alted butter stored at room temperature;
• 155 grams (3/4 cup) powdered sugar;
• 2 eggs;
• self-rising flour - 115 grams (3/4 cup), sifted;
• 40 grams (1/4 cup) plain flour, sifted;
• 2 tbsp. cocoa powder;
• teaspoon bicarbonate of soda
• 125ml (half a cup) buttermilk;
• 2 tbsp. red food coloring.

For stuffing-cheesecake:

• 250 grams of cream cheese stored at room temperature;
• 70 grams (one third of a cup) of powdered sugar;
• 2 tbsp. fresh lemon juice;
• 2 tbsp. warm water;
• one and a half tablespoons of gelatin powder;
• 300ml heavy cream.

For cream:

• 250 grams of cream cheese stored at room temperature;
• 60 grams of butter stored at room temperature;
• 80 grams (half a cup) icing sugar, sifted;
• 1/4 teaspoon vanilla extract.

How to create a combination of two desserts?

Preheat the oven to 180°C in advance. Grease a 22 cm round baking dish (base measure) with butter. Line it with non-stick baking paper.

Use an electric whisk to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition.

Combine the self-rising and regular flour, cocoa powder and bicarbonate of soda in another bowl. Alternately add this mixture to the beaten eggs, dividing into portions and alternating with buttermilk. Mix the resulting dough with food coloring and place in a mold. Bake for 35-40 minutes or until matchstick inserted in center comes out clean. Transfer the item to a wire rack to cool completely. Cut the workpiece in half horizontally. Flatten its top.

The recipe for the filling for the Red Velvet cake is quite simple. Useelectric whisk. Whisk cream cheese, sugar and lemon juice until smooth. Mix water and gelatin, heat this mixture in a water bath until all the crystals are completely dissolved. Add to cheese mixture, beat until smooth.

Use an electric whisk to beat the cream separately until soft peaks form. Put them in the cheese mixture.

Butter a 22 cm round baking dish. Line the base and sides with cling film, allowing it to hang over the top. Place the cooled cake base in a mold (one cake layer). Spread the filling in an even layer, place the second cake on top. Cover with cling film. Refrigerate overnight to allow mixture to set.

To make cream, use a mixer. Beat cream cheese, butter, sugar and vanilla until well combined. Put the product on a dish and spread with cream. Decorate the Red Velvet Sponge Cake with Cheese Filling with chocolate pieces.

Light red velvet cupcakes stuffed with cream cheese

This is an easy filled cupcake recipe. Here it is suggested to use a dry semi-finished mix, but you can make the dough yourself if you wish. The filling for Red Velvet cupcakes in this case is classic, made from cream cheese and powdered sugar. So, you will need the following.

For cupcakes:

• 1 pack Red Velvet Biscuit Dry Mix;
• half a glass of vegetable oil;
• half a glasswater;
• 240 ml sour cream;
• 1 small package of chocolate pudding (dry);
• 4 eggs;
• extra powdered sugar for sprinkling.

For filler:

• 200 grams uns alted butter, softened;
• 340 grams cream cheese, softened;
• 2 cups of powdered sugar;
• 2 teaspoons vanilla extract.

How to make it?

These Red Velvet Filled Cupcakes are easy to make. Preheat oven to 180 degrees. Line 24 small cupcake liners with paper liners.

Using a mixer, beat cake mix, butter, water, sour cream, dry pudding mix and eggs until thick and smooth. Using an ice cream scoop, spoon batter into paper liners 3/4 full and bake for 17 minutes. Let the products cool completely before applying the cream.

In the meantime, make the Red Velvet cupcake filling. The description of the cooking process is extremely simple. To do this, beat the butter with a mixer until fluffy. Add vanilla extract. Then add cream cheese and beat until smooth. Add powdered sugar one cup at a time, blend until fluffy and creamy.

Red Velvet Raspberry Cupcakes

This is a pretty original recipe. Red Velvet cupcakes with cream cheese and raspberry filling look very attractive. Toto cook them, you will need the following:

• 1 1/4 cup all-purpose flour;
• half l.ch. baking soda;
• half l.ch. fine sea s alt;
• 1 tbsp. unsweetened cocoa powder;
• 3/4 cup granulated sugar;
• 3/4 cup vegetable oil;
• 1 large egg kept at room temperature;
• half a cup of buttermilk, stored at room temperature;
• half l.st. red food coloring (liquid);
• 1 teaspoon vanilla extract;
• 1 teaspoon distilled white vinegar.

For Red Velvet Cupcake Filling:

• 240 grams of cream cheese stored at room temperature;
• half a cup of uns alted butter, softened;
• 1 teaspoon vanilla extract;
• 3 cups icing sugar, sifted;
• a pinch of fine sea s alt.

For raspberry layer:

• 360 grams frozen raspberries;
• 5 tbsp. sugar sand;
• 2 teaspoons lemon juice;
• 1 teaspoon lemon zest.

How to make this dessert?

Preheat the oven to 175 degrees. Line standard cake pans with special paper liners. Set aside.

Sift together flour, baking soda, s alt and cocoa powder. In a deep bowl, beat the sugar and vegetable oil with a mixer. Add an egg. Beat until everything is combined.

BIn a separate bowl, combine the buttermilk, red dye, vanilla extract, and vinegar. Add half of this mixture to the main part of the dough. Mix with mixer on low speed. Add half of the sifted dry mixture. Then fold in the remaining wet and dry ingredients in turn, beating constantly.

Spread batter into prepared cupcake liners. Bake for 18-20 minutes until a matchstick inserted in the center of the cupcakes comes out clean. Let them cool in the molds for 5 minutes. Carefully remove them and cool to room temperature on wire racks.

Make the filling at this time. Beat cream cheese and butter until smooth. Add vanilla extract and a pinch of s alt, then gradually powdered sugar. Beat until completely smooth and fluffy.

In a medium saucepan, add frozen raspberries, sugar, lemon juice and lemon zest. Cook over medium heat until the sugar has dissolved, the raspberries have thawed, and the mixture has thickened slightly. Stir occasionally to keep the raspberry sauce from burning on the sides of the pan. Remove from fire. Strain to remove raspberry seeds. Store the raspberry sauce in the refrigerator until ready to serve.

How to assemble these red velvet cupcakes with filling? Once the cookies are cool, use a small round cookie cutter (or a thin upside down shot glass) to punch a shallow cavity on top of each.

Place the buttercream in a plastic bag with the corner cut off. Squeeze it into the prepared cupcake cavities, filling them about two-thirds full. Pour about 2 teaspoons of chilled raspberry sauce over the cream. If desired, decorate the finished products with something additional. According to reviews and descriptions, the Red Velvet cream cheese filling becomes especially delicious with berry sauce.

Dessert "Red Velvet" in jars

This dessert consists of layers of red velvet cake with strawberry pink cream filling, served in small serving jars. This treat is perfect for gifts.

You can make desserts in jars of any size, but it is still recommended to take smaller containers - 60-150 ml. To prepare this treat, you will need the following.

For dough layers:

• 1 1/4 cup all-purpose flour;
• 3/4 cup granulated sugar;
• half teaspoon of baking soda;
• half l.ch. s alt;
• 1 l.st. unsweetened cocoa powder;
• half a glass of vegetable oil;
• 3/4 cup buttermilk;
• 1 egg;
• 1 tbsp. red gel food coloring;
• half tsp white vinegar;
• 1 l.h. vanilla extract.

For strawberry and rose filling:

• one and a half cups of dried strawberries;
• 720 grams of cream cheese stored at room temperature (do not use light varieties);
• 120 grams uns alted butter stored at room temperature;
• 2 cups of powdered sugar;
• 1 teaspoon of rose water;
• a pinch of s alt, or as you like.

Cookingunusual portioned dessert

Preheat the oven to 175 degrees in advance. Line a baking sheet with foil (bottom and sides). Cover the foil with non-stick cooking spray.

In a large bowl, sift flour, sugar, baking soda, s alt and cocoa powder.

In another bowl, combine vegetable oil, buttermilk, egg, red gel food coloring, vinegar and vanilla extract with a mixer. Blend on medium to low speed until well combined.

Add dry ingredients and mix on low speed until combined. Scrub the bottom and sides of the bowl with a spatula, then mix on medium speed until the dough is smooth and all flour lumps are gone.

Pour batter into a baking sheet and spread evenly. This will be a very thin layer. Bake the product at 175 degrees for 10 minutes until it begins to separate from the mold on its own. Refrigerate completely before use. The cake can be baked in a few days. If you're making ahead of time, wrap the chilled stock in cling film and freeze until ready to use. You do not need to defrost the cake before placing it in the jars.

How to make strawberry pink filler?

Reviews about the filling for "Red Velvet" with strawberry and rose flavor speak of its unusualness and very pleasant aroma. How to cook this delicious filler?

Place the dried strawberries in the bowl of a food processor and process until they are pulverized. Mix cream cheese and butter in a separate bowl. Beat them with a mixermedium speed until light and fluffy and no lumps.

Add powdered sugar, strawberry powder, rose water and s alt and beat on low speed until combined. Scrape down the contents of the bottom and sides of the bowl, then beat on medium speed until creamy and light. Taste it, add sugar to taste. If the filling seems too thick, add a spoonful of milk or cream until you reach the desired texture.

The cream can be made in advance and stored in an airtight container in the refrigerator for up to a week. When you're ready to use it, let it sit at room temperature for at least 20 minutes before putting it in the jars. You can also re-beat it in the mixer to make it fluffy again if it becomes thick after cooling.

How to assemble an original dessert?

Take a thick plastic bag, put the cream in it and make a hole in the corner. Use a round cookie cutter the same size as your jars and cut circles out of the cake.

Place the circle of dough in the base of the jar, put a thick layer of filling on top. Layer the cake and cream until you reach the top of the jar. Once the lid is closed, you can decorate it with ribbons, stickers, gift tags or anything else.

Jared Red Velvet Dessert can be refrigerated for up to a week, and for best flavor and texture, bring to room temperature about 20 minutes before serving. howaccording to the descriptions of the stuffing for the "Red Velvet" in the jar, it tastes better when not completely chilled.