Red Velvet Buttercream with Chocolate Chips
Cream cheese and micro chocolate chips are used to make this red velvet buttercream icing. This recipe yields a lovely bright red frosting that is ideal for vanilla or chocolate cupcakes on Valentine’s Day. It’s the greatest approach to get a red velvet flavor in a frosting.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
I enjoy the flavor of red velvet cake, but I wanted to see if I could replicate it in buttercream. Maybe it’s just a psychological thing, and the pretty red color is messing with my head, but I don’t think so. To me, Red Velvet has a distinct flavor. Just a little of chocolate with a dash of tanginess, you know?
Red velvet is pretty much ideal for me. What could be tastier and more visually appealing than rich crimson buttercream on a lovely chocolate cupcake?
There are a few things to keep in mind concerning the ingredients in this one. I’m using cream cheese in this buttercream because it adds a sense of tanginess, similar to how vinegar does in a red velvet cake.
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I also used LorAnn’s Red Velvet Emulsion. It just adds a little of red velvet flavor to the buttercream. It is available there: Red Velvet Emulsion.
If you don’t want to use the red velvet emulsion, just replace it with the same quantity of vanilla extract.
The red food coloring is the next component to mention. For this, you’ll need gel food coloring. If you use liquid, you’ll have to use a lot of it to make the color as red as you need, which will water down your buttercream. This gel coloring is appealing to me: Super Americolor Red
I also included small semi-sweet chocolate chips since I enjoy the taste and texture they provide to the buttercream, but you may leave them out if you want.
This dish comes together quickly; just make sure your butter and cream cheese are melted to close to room temperature. (But, do not microwave them.)
Contents
- Chocolate Chip Red Velvet Buttercream
- FAQs
- Does chocolate buttercream go with red velvet?
- What flavor buttercream go with chocolate?
- What is the secret to stiff buttercream?
- What makes red velvet different from chocolate cake?
- What flavors go best with red velvet?
- Does red velvet cake taste chocolatey?
- What is the most delicious buttercream?
- What is the most popular buttercream?
- What tastes better ganache or buttercream?
- What is the hardest buttercream to make?
TIPS & FAQS FOR THE RED VELVET BUTTERCREAM:
- The red velvet extract is optional, but it adds a lot of flavor.
- You should absolutely use gel food coloring rather than liquid food coloring from the grocery store. To obtain a deep crimson, use too much liquid food coloring, which will add too much liquid to your buttercream. Americolor gel food coloring works wonderfully and produces a lovely red tone. Wilton also manufactures a red food coloring that has no flavor. It seems somewhat more orange. Here’s my comparison: Dark Buttercream Coloring I believe the Americolor looks the finest, and I haven’t observed any off flavors. In any case, the cocoa powder would help.
- The micro chips are optional, but I believe they provide a great flavor and texture to the buttercream. If you’re piping this on cupcakes or a cake, leave off the chocolate chips or use a big open piping tip. I used a Wilton 8B tip, which worked well. When piping with a smaller icing tip, the chocolate chips may get blocked.
- Since this is a bright red buttercream, expect your tongue and hands to become bright crimson as you consume it. You wouldn’t want to eat it just before a job interview, for example.
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ITEMS & TOOLS USED TO MAKE THE RED VELVET BUTTERCREAM:
- Hand mixer or KitchenAid mixer
- Edge Beater Flex Attachment (if using a stand mixer)
- Glass Mixing Bowl, Big (for stand mixer)
- 8B Wilton Icing Tip
Well, let’s get to the recipe:
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Chocolate Chip Red Velvet Buttercream
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
- 1 cup (three sticks) butter (softened)
- 18 oz. cream cheese (softened)
- 2 tbsp cocoa powder
- 6 cup sifted sugar (may use up to 7 cups)
- teaspoonsalt
- 1tablespoonmilk(or cream) (or cream)
- 1 teaspoon (optional) red velvet emulsion (if needed, can use vanilla extract instead)
- 2 tablespoons gel food coloring (may use up to 3 tsp)
- a cup of micro chocolate chips
Instructions
- Use the beater (paddle) attachment on your stand mixer if you have one. (It’s OK if you don’t have a beater attachment or a stand mixer. Just use the whisk attachment or the attachments included with your handheld mixer.)
- Check that your butter and cream cheese are soft. They should be just below room temperature. (The cream cheese should be colder than the butter.) But, do not microwave them.
- till creamy (high speed).
In a mixing bowl, combine the butter and cream cheese and beat thoroughly on medium to medium-high speed.
- Scrape down the sides of the bowl and continue to beat until fully combined.
- Mix in the cocoa powder well. Scrape down the edges of the basin and stir one more.
- Add three cups confectioners’ sugar, salt, and one tablespoon milk or cream. Beat on low until integrated, then on medium until well combined.
- Mix in the remaining three cups confectioners sugar on medium until fully combined.
- Scrape down the edges of the basin and stir one more.
- Mix in the optional red velvet flavoring on medium high until thoroughly combined. (If you don’t have red velvet flavoring or don’t want to use it, just substitute a teaspoon of vanilla essence.) Scrape down the edges of the basin and stir once more.)
- until well combined. If necessary, add additional food coloring and scrape down the sides of the bowl before mixing again. Repeat until you get the desired hue.
Mix in two tablespoons of red gel food coloring on medium to medium-high.
- Examine the consistency now. If the mixture is too thick, add another tablespoon of milk and stir on medium again. If the mixture is too thin, add another cup of confectioners sugar. If necessary, adjust the colors.
- Include the micro chocolate chips.
- Pipe or spread over cupcakes. (If you wish to pipe the buttercream onto cupcakes, put it in the fridge for a few minutes to harden up and use a big opening piping tip, such as an 8B.)
Video
Notes
Nutrition
I really hope you appreciate it as much as I do!
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Additional Recipes You May Enjoy:
- Red Velvet Sour Cream Cake
- Simple Chewy Red Velvet Bars
- Buttercream Cream Cheese
FAQs
Does chocolate buttercream go with red velvet?
Although cream cheese frosting is often served with red velvet cake, I’ve added a sweet, silky smooth chocolate buttercream – and believe me, it matches nicely with the stunning red velvet cake. Most individuals who have never tried red velvet cake say it tastes like strawberry cake or chocolate cake.
What flavor buttercream go with chocolate?
Therefore, if you’ve decided to top your chocolate cake with buttercream icing, don’t stop there! To improve the flavor and create new flavor combinations, add peanut butter, berries, nuts, vanilla bean instead of vanilla essence, brown sugar, and crumbles to buttercream.
What is the secret to stiff buttercream?
By lowering the temperature, the icing should quickly tighten. This is an excellent method for overmixed buttercream frosting or frosting produced in a warm kitchen. If this doesn’t work, try adding a few teaspoons of sifted powdered sugar at a time.
What makes red velvet different from chocolate cake?
Cocoa powder, chocolate chips, or melted chocolate are used to flavor chocolate cake. Red velvet cake, on the other hand, includes cocoa powder that gives it a somewhat chocolaty taste, but the buttermilk and vinegar create an acidic edge that distinguishes it from the other.
What flavors go best with red velvet?
With its delicate chocolate flavor and gorgeous appearance, red velvet cake is immensely popular. The traditional is spiced up with cinnamon, clove, ginger, and nutmeg in this variant. These ingredients, when combined with the chocolate, provide a warm and hearty flavor to an already delicious dessert.
Does red velvet cake taste chocolatey?
A real red velvet cake has a distinct chocolate taste as well as a subtle acidic flavor.
What is the most delicious buttercream?
BUTTERCREAM IN SWISS MERINGUE
Since it is the simplest method to get smooth, clear lines, SM buttercream is undoubtedly the greatest icing for cake decorating.
What is the most popular buttercream?
1. Buttercream from the United States. American buttercream frosting is the most frequent and simplest to create buttercream frosting. It’s often used in a piping bag to decorate cakes.
What tastes better ganache or buttercream?
Others favor ganache because it is less sweet and, well, who can argue with more chocolate? Whichever you choose, practice at least once before choosing whether to use buttercream or ganache for a special event.
What is the hardest buttercream to make?
Swiss meringue buttercream is more complicated to make than American buttercream since it requires the use of a double boiler to cook the egg whites and sugar. This mixture is whipped into a meringue before adding butter and flavorings.