Cream-cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep flavor of the cake.
Ingredients
- 2cups heavy cream, cold
- 12ounces cream cheese, at room temperature
- 12ounces mascarpone
- ½teaspoon vanilla
- 1 ½cups confectioners’ sugar, sifted
- Nutritional Information
Nutritional analysis per serving (6 servings)
777 calories; 68 grams fat; 40 grams saturated fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 34 grams sugars; 8 grams protein; 233 milligrams cholesterol; 444 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Icing for top and sides of 3-layer cake
Preparation
- Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
- Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners’ sugar. Blend well.
- Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.
15 minutes
Dining and Cooking