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Ina Garten Red Velvet Frosting

Ina Garten Red Velvet Frosting
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This rich and tangy cream cheese frosting from Ina Garten is the perfect companion for red velvet cake. Smooth, thick, and lightly sweetened with confectioners’ sugar, it pipes beautifully and holds its shape for effortlessly elegant cakes and cupcakes.

Ingredients

Scale
  • 8 oz full-fat cream cheese, at room temperature (about 70°F / 21°C)
  • 1/2 cup unsalted butter (1 stick), at room temperature (about 70°F / 21°C)
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ sugar (about 1 lb), sifted

Instructions

  1. Allow the cream cheese and butter to sit at room temperature for at least 30 minutes before starting. Softened ingredients whip into a smooth, lump-free emulsion that is the foundation of a silky frosting.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature cream cheese and unsalted butter. Beat on medium speed (speed 4 on a KitchenAid) for 2 to 3 minutes, until the mixture is light, fluffy, and thoroughly combined, scraping down the sides and bottom of the bowl with a rubber spatula halfway through.
  3. Add the vanilla extract and beat on low speed for 15 seconds to incorporate. The vanilla should be well distributed to avoid any spotty flavor.
  4. With the mixer on low speed, add the sifted confectioners’ sugar one cup at a time, allowing each addition to be fully incorporated before adding the next. Sifting the sugar beforehand eliminates lumps and ensures a velvety texture without grit.
  5. After all the sugar is added, increase the speed to medium and beat for 2 to 3 minutes, until the frosting is smooth and thick. Scrape the bowl and paddle again to ensure even mixing.
  6. If the frosting seems too stiff for spreading or piping, add milk 1 teaspoon at a time while beating on low speed to thin it. Conversely, if it’s too soft, refrigerate the frosting for 15 to 20 minutes to firm it up before use.
  7. Use the frosting immediately on cooled cakes or cupcakes. For the best texture, spread or pipe within 1 hour of making; the frosting will set slightly as it sits.
  8. If not using right away, transfer the frosting to an airtight container and refrigerate for up to 5 days. When ready to use, let it come to room temperature and re-whip with a paddle attachment for 1 to 2 minutes to restore its smooth consistency.

Notes

This recipe yields approximately 3 cups of frosting, enough for a two-layer 9-inch cake or 12 to 16 cupcakes. For storage, keep covered in the refrigerator for up to 5 days; the frosting can also be frozen in a freezer-safe container for up to 3 months. To thaw, place in the refrigerator overnight and re-whip at room temperature before use. If reheating is needed (for a looser consistency), gently microwave in 5-second bursts on 50% power, stirring between bursts, until just softened – avoid melting.

Nutrition

Keywords: red velvet frosting, cream cheese frosting, Ina Garten frosting, red velvet cake frosting, homemade frosting, cream cheese buttercream, no-bake frosting, frosting for cupcakes, American frosting, dessert topping

Find it online: https://inagartendishes.com/ina-garten-red-velvet-frosting/