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Before you jump to Classic Red Velvet cake with whipped cream frosting recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.
Remember when the only people who cared about the environment were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some changes. Each and every family must start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to start saving energy by going much more green.
Maybe the food just isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. As soon as you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. A dishwasher is specifically efficient when it’s full before a cycle is started. Preserve even more money by air drying and also cool drying your dishes instead of heat drying them.
From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is actually something we can all perform, without difficulty. A lot of it really is merely using common sense.
We hope you got benefit from reading it, now let’s go back to classic red velvet cake with whipped cream frosting recipe. To cook classic red velvet cake with whipped cream frosting you only need 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Classic Red Velvet cake with whipped cream frosting:
- Get 397 gram all-purpose flour
- Get 397 gram granulated sugar
- Provide 2 tbsp cocoa powder
- Use 1 tsp baking soda
- Use 2 large eggs at room temperature
- You need 114 gram cooking oil
- You need 227 gram buttermilk at room temperatur
- Use 150 ml Curd
- You need 1 tbsp white vinegar
- Use 170 gram salted butter (add 1 tsp salt if the butter is unsalted)
- Prepare 1 tsp vanilla essence
- Take 1 tbsp super red food colour (some people use beat root pulp)
- Use For frosting
- You need 500 ml whipping cream
- You need 1/2 cup Chocolate chips
Steps to make Classic Red Velvet cake with whipped cream frosting:
- Melt butter. Ensure that the butter is melted, but not hot when using it. Sift four, cocoa powder and baking Powder together. Add sugar and combine. Shift it to a cake mixing bowl. Keep aside.
- Combine butter, eggs, oil, vinegar, buttermilk, vanilla and food colour. Whisk lightly till it all gets well combined.
- Add the wet mixure to the dry mixure. Run a whisk in it till everything is combined Well and the batter looks smooth and fluffy. Apply oil in the cake tin. Pour the batter in it till half or 3/4 the most. Bake in the oven preheated at 180c. for 35-40 min.
- Check if the cake is ready by piercing a knife or a toothpick right through at the middle. It would come out clean. The sides also saperate from the tin when ready. Let the tin rest aside for about 20 min. Then run a knife around the edges of the cake to separate it from the tin incase it's stick somewhere. place it upside down on a rake. You may place a wet cloth on the top of it to cool the cake faster. The cake will drop down on the rake.
- Let the cake cool down completely before icing. I prefer to ice the cake on the next day. Chill the bowl and the cream in freezer for about 1-2 hours (not more). Whip the cream in the chilled bowl starting with slow speed and gradually increasing it. Always use an electric machine as it takes about 15 min to whip it.
- Whip till you reach stiff pick or till the cream is stiff enough not to fall out of bowl when you turn it upside down.
- Place the cake on a levelled surface and gently cut out the doom and make it levelled at the top. Keep the crumbs aside for decoration. Then cut in the middle horizontally so as to get two circles. Place a piece on the cake board. Cover it all around with icing. Sprinkle some choco chips. Place another piece on the top and cover up the entire cake with icing. Smoothen the icing.
- Put the cake crumbs in the middle of the cake. Fill in the piping in the icing bag and fix a big star nozzle. Make a pattern around the edge of the cake using a piping bag. Put a choco chip on each pattern. Stick some crumbs on the sides of the cake. And our cake is ready ! 😍
- Tips : 1. You may bake two pieces of cake if you do not wish to cut the cake in the middle for icing. 2. Ensure that you use the right size of the cake tin. If the cake tin is too dip so as to fill in the batter till 1/4 only, the cake is likely to break while taking it out of the tin. I made that mistake and my cakes broke ! 3. Chill the cream and the bowl before whipping, but do not chill till the cream is frozen or else it will be of no use for icing even if you bring it's temperature down.
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- Chocolate chips gives an extra punch to the cake. Do not skip it. 5. It's important to whip the cream till stiff pick to keep the icing intact. Otherwise the icing will keep melting. Piping will also not be easy with softer cream as it will not hold it's shape. 6. Refrigerate the cake once iced.
- You may also make cupcakes using the same batter. Bake cupcake for 20-25 min. Frost them once they cool down. Sprinkle some cake crumbs for decoration.
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