that people use on Carrot Cake and Red Velvet Cake. (I've always used the whipped Buttercream using cooked flour and milk for the Red Velvet.)
Found this recipe at the Joy of Baking site and think that its amazing on Red Velvet. I made a ginger cake and topped it with this frosting and sprinkled toffee bits on it. I'll have a hard time keeping my fingers out of it until tonight.
Joy of Baking's Cream Cheese Frosting
1 1/2 cups heavy Whipping Cream
1 8 oz. package of Cream Cheese (I've used the light version)
1 8 oz. tub of Mascarpone Cheese
3/4 tsp. Vanilla extract
1 c. sifted Powdered Sugar
Beat the cream cheese and mascarpone cheese together until smooth.
Add the vanilla and powdered sugar and beat.
Whip the cream in a separate bowl until stiff peaks form.
Quickly fold in a little of the whipped cream into the cheese mixture to lighten it.
Fold in remaining whipped cream in 2 stages.
If the frosting is not thick enough to spread, cover and place in refrigerator for an hour.
Found this recipe at the Joy of Baking site and think that its amazing on Red Velvet. I made a ginger cake and topped it with this frosting and sprinkled toffee bits on it. I'll have a hard time keeping my fingers out of it until tonight.
Joy of Baking's Cream Cheese Frosting
1 1/2 cups heavy Whipping Cream
1 8 oz. package of Cream Cheese (I've used the light version)
1 8 oz. tub of Mascarpone Cheese
3/4 tsp. Vanilla extract
1 c. sifted Powdered Sugar
Beat the cream cheese and mascarpone cheese together until smooth.
Add the vanilla and powdered sugar and beat.
Whip the cream in a separate bowl until stiff peaks form.
Quickly fold in a little of the whipped cream into the cheese mixture to lighten it.
Fold in remaining whipped cream in 2 stages.
If the frosting is not thick enough to spread, cover and place in refrigerator for an hour.