For use with Southern Red Velvet Cake recipe.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.
Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low.
Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.
May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (662g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 2351 | ||
Calories from Fat: 2002 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 222.4g | 297 % | |
Saturated Fat 126.4g | 632 % | |
Monounsaturated Fat 56.1g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 705.8mg | 217 % | |
Sodium 1943.9mg | 67 % | |
Potassium 840.4mg | 22 % | |
Total Carbohydrate 62.2g | 18 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 62.2g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2351
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