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Red Velvet Cake with Cream Cheese Yakult Frosting
Red Velvet Cake with Cream Cheese Yakult Frosting

Before you jump to Red Velvet Cake with Cream Cheese Yakult Frosting recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some ways to go green and save energy, largely in the kitchen.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty straightforward to live green, after all. It’s related to being sensible, most of the time.

We hope you got insight from reading it, now let’s go back to red velvet cake with cream cheese yakult frosting recipe. To make red velvet cake with cream cheese yakult frosting you need 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Red Velvet Cake with Cream Cheese Yakult Frosting:
  1. Take CAKE -
  2. You need 1 and 1/4 cups (150 g) cake flour (spoon & leveled)
  3. Prepare 1/2 teaspoon baking soda
  4. Use 1 Tablespoons (7 g) unsweetened natural cocoa powder
  5. Take 1/4 teaspoon salt
  6. Get 1/4 cup (63 g) unsalted butter, softened to room temperature
  7. You need 3/4 cups (150 g) granulated sugar
  8. Get 1/3 cup (80 ml) canola or vegetable oil
  9. Take 1/4 cup (65 gm) hung curd
  10. Provide 1 Teaspoon pure vanilla extract
  11. Prepare 1/2 teaspoon distilled white vinegar
  12. Get liquid or gel red food coloring
  13. Use 1/2 cup (120 ml) buttermilk, at room temperature
  14. You need 1 bottle yakult, to soak sponges
  15. Get YAKULT CREAMCHEESE FROSTING -
  16. Use 200 g cream cheese, softened to room temperature
  17. Use 1/4 cup (63 g) unsalted butter, softened to room temperature
  18. Prepare 3 cups (360 g) confectioners’ sugar
  19. Get 1/3 cup (80 ml) yakult probiotic fermented milk drink
  20. Provide 1 teaspoons pure vanilla extract
  21. Provide pinch salt, to taste
Steps to make Red Velvet Cake with Cream Cheese Yakult Frosting:
  1. Preheat oven to 350°F (177°C). Grease and line 6-inch cake pan.
  2. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minute.
  4. Add the oil, curd, vanilla extract, and vinegar and beat on high for 2 minutes.
  5. Add the dry ingredients in 2-3 additions alternating with the buttermilk.
  6. Beat in food coloring just until combined.
  7. Pour batter in cake pan. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean.
  8. Remove cakes from the oven and cool completely.
  9. Make the frosting: beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, yakult, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
  10. Assemble and frost: Soak the sponges generously by sprinkling yakult all over the layer. Cover the cake top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides.
  11. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  12. Tips - Yakult is a key ingredient and flavor in this recipe. Use Yakult's exclusive or Yakult Light.

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