Mixing Ingredients for Red Velvet Cake

Video Transcript

"So we're going to go for our two cups of sugar. We're going to start. Just pour it in easy. We're going to take our butter that's already been melted. Now you don't have to melt the butter, you can leave it out and have it at room temperature, but it's just my personal preference to melt the butter. So we're going to pour that in. Here's that tool I told you we were going to use. It's good for everything. And we're going to start out by creaming the butter and sugar together. We're going to take our mixer, and we're going to start off on a medium speed, and then we'll go up to high. Just to make sure that it's fluffy, because we want it to be really fluffy. We're just going to go around and around. Turn your bowl around as you're mixing. Just to make sure that you've got everything in. And it's really starting to come together. And how you know is because the sugar's melting into the butter, and you're getting a very light, yellow color. And you can stop at some point spinning the bowl around, and just taking the mixer around with your hand and rolling it. We're going to take the speed up just a notch, because our texture is coming together. And what we want here is fluff. Ok, so we're going to stop and take a look at the texture. Now this isn't quite ready yet. But I just want to show you in the beginning what it looks like. So now that that's done, we're going to cream in also the cream cheese. So remember you don't have to use the cream cheese for the recipe, but the type of texture that I like in my Red Velvet Cake is almost kind of like a pound cake. So I'm going to add a half stick of cream cheese. And once again, we're going to use our handy kitchen tool. So I'm just going to take about half. You don't really have to measure it, but just make sure you get enough in there. Okay, so we're going to mix this in for a few minutes, until it really turns into a creamy, creamy texture."