Print
Red Velvet Cream Cheese Buttercream ~ The best Red Velvet Frosting recipe! Our popular Cream Cheese Buttercream with just the right amount of rich cocoa and natural red food color for spot-on color and flavor of classic Red Velvet Cake. It pipes beautifully, the texture is like mousse and it tastes just like Red Velvet Cheesecake!

Red Velvet Cream Cheese Buttercream

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Over 4½ cups

Description

Our popular Cream Cheese Buttercream with rich cocoa and natural red food color for spot-on color and flavor of classic Red Velvet Cake. Pipes beautifully, the texture is like mousse and it tastes just like Red Velvet Cheesecake!

Ingredients

  • 1 cup (2 sticks/226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, chilled from the fridge
  • 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 2 teaspoons (10 ml) gel base red food coloring, kosher or natural, such as ChefMaster®
  • 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
  • ¼ cup (28 grams) fine-quality unsweetened cocoa, such as Pernigotti, available at Williams-Sonoma, spooned in cup, leveled off & sifted

Directions

  1. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese; beat until fully incorporated. Add vanilla and food coloring and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
  2. In a large bowl, whisk together sifted confectioners’ sugar and cocoa. Gradually add confectioners’ sugar and cocoa mixture, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
  3. Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
  4. Yield: Makes over 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.

Recipe Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

To lighten up the texture of this buttercream even further, whip in a few tablespoons of heavy whipping cream to create an even lighter mousse-like cream cheese buttercream filling.

Cook Time above simply means Active Time for preparing buttercream.

Variation:

Red Velvet-Chocolate Chip Cream Cheese Buttercream: Stir in desired amount of finely chopped chocolate (bittersweet or semisweet) or mini semisweet chocolate chips.

Original Recipe Source: WickedGoodKitchen.com