I posted the cream cheese frosting recipe I am currently using in Kitchen Chatter.  Here it is on a cake… You see I took this opportunity to test piping.  I usually put the frosting in the fridge for a while before I compose but did not have time with this one. 

The cake is Sweet Potato—always a super hit!!

Looks delicious, and I can see the texture of the frosting is ideal for piping!

It looks good and texture too!

Sweet potato cake….sounds delicious and a perfect match for cream cheese buttercream!
The frosting does look like it has the ideal consistency for piping. I’m going to try it next week on a red velvet cake I’ve been asked to make.

Thank you Julie and Cookie Monster.
Thank you Sophia.  Do let me know how it turns out.  I do not consider it perfected.  Meanwhile, are you using Rose’s Red Velvet?  I tested those a few months ago and have not yet settled on one.  Her texture is just like a cake should be but not necessarily what people think the texture should be for Red Velvet.

CRenee - 06 December 2012 12:45 PM

Meanwhile, are you using Rose’s Red Velvet?  I tested those a few months ago and have not yet settled on one.  Her texture is just like a cake should be but not necessarily what people think the texture should be for Red Velvet.

I compared 4 red velvet recipes a while back and though we here in the “Great White North” are no connoisseurs of red velvet cake, (I really haven’t a clue what the correct texture should be!) it didn’t stop testers from having opinions. They thought that Rose’s cake had the best texture but the recipe from Baked: New Frontiers in Baking had the best appearance and flavour so that’s what I’m making. The other 2 recipes were from Joanne Chang’s Flour and the Cakeman.

Sophia - 06 December 2012 01:02 PM

CRenee - 06 December 2012 12:45 PM

Meanwhile, are you using Rose’s Red Velvet?  I tested those a few months ago and have not yet settled on one.  Her texture is just like a cake should be but not necessarily what people think the texture should be for Red Velvet.

I compared 4 red velvet recipes a while back and though we here in the “Great White North” are no connoisseurs of red velvet cake, (I really haven’t a clue what the correct texture should be!) it didn’t stop testers from having opinions. They thought that Rose’s cake had the best texture but the recipe from Baked: New Frontiers in Baking had the best appearance and flavour so that’s what I’m making. The other 2 recipes were from Joanne Chang’s Flour and the Cakeman.

Thank you!!  This is very helpful.  I think Rose’s has great texture also (as a general cake connoisseur myself).  And, neither do I have a clue as to correct texture, tho’ testers seem to like moist (like Carrot Cake (or sweet potato cake)).  That is interesting.  I have Flour book (but have not tried the red velvet) and have tried CakeMan, and Martha Stewart.  Now that Baked: New Frontiers in Baking gives me an excuse to get another book.  Meanwhile, I am going to reexamine a couple of books I have from the South.  I am still decioding which 3 or 4 to put in side by side test.  “So many recipes - so little time!!”

Ruh Oh, Sophia, the Baked recipe calls for red gel food coloring.  That is not commonly available is it?  I think at cake supply store, right?  Meanwhile, I have lots of bottles of red food coloring—- thanks to my access to a discount and lots of coupons.

I think the Cakeman’s recipe has the texture you’re referring to but we found that it tasted very oily; Flour’s was chocolate-y and dry.

CRenee - 06 December 2012 01:15 PM

Ruh Oh, Sophia, the Baked recipe calls for red gel food coloring.  That is not commonly available is it?  I think at cake supply store, right?  Meanwhile, I have lots of bottles of red food coloring—- thanks to my access to a discount and lots of coupons.

We have a chain of stores here called The Bulk Barn with lots of locations that carries Wilton gel food colouring as does Michael’s so it’s quite easy for me to find; the grocery store brand of liquid I’ve tried turns everything magenta instead of red so I’d rather not use it. Personally, I hope the popularity of this cake dies down soon because I cringe every time I add those chemicals to the batter….or perhaps I just need to start testing recipes that use beets for colour

Sophia - 06 December 2012 02:54 PM

I think the Cakeman’s recipe has the texture you’re referring to but we found that it tasted very oily; Flour’s was chocolate-y and dry.

CRenee - 06 December 2012 01:15 PM

Ruh Oh, Sophia, the Baked recipe calls for red gel food coloring.  That is not commonly available is it?  I think at cake supply store, right?  Meanwhile, I have lots of bottles of red food coloring—- thanks to my access to a discount and lots of coupons.

We have a chain of stores here called The Bulk Barn with lots of locations that carries Wilton gel food colouring as does Michael’s so it’s quite easy for me to find; the grocery store brand of liquid I’ve tried turns everything magenta instead of red so I’d rather not use it. Personally, I hope the popularity of this cake dies down soon because I cringe every time I add those chemicals to the batter….or perhaps I just need to start testing recipes that use beets for colour

Yup…I, too, wish Red Velvet would die down…there are so many more options for delicious cake.  I also wish cupcakes were less popular, but that I doubt that will ever happen.