Beating Cream Cheese & Butter for Red Velvet Cake Frosting

Video Transcript

"Hi, I'm Jennifer Cail, and on behalf of Expert Village, I'm going to show you how to make this delicious, traditional red velvet cake. While our red velvet cakes are cooling, we can make the frosting. We're going to start with one stick of butter which is equal to half a cup or a quarter of a pound. And to this we are going to add some cream cheese because what goes better with red velvet cake than cream cheese frosting. So we're going to add an entire pound of cream cheese. And you want to make sure that both the butter and cream cheese have been taken out well in advance so that they are nice and soft and easy to beat together. This is going to be a really fast frosting to make provided that all the ingredients are ready. As soon as we get this cream cheese in here, then we'll be ready to start beating it. Of course, if you let things get too soft, then they don't want to come out their packaging. So, with the cream cheese and softened butter in the mixer, we're going to start it on a slower speed. And then we're going to increase the speed up to a much faster speed so they can both be fully incorporated and creamed before we go on to our next step."