Ina Garten Red Velvet Frosting Recipe

This Ina Garten Red Velvet Frosting Recipe is a creamy and fluffy recipe, which includes cream cheese and confectioners’ sugar. It’s a classic, foolproof recipe, ready in about 10 minutes.

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Ina Garten Red Velvet Frosting Recipe Ingredients

• 8 ounces cream cheese, at room temperature
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 2½ to 3 cups confectioners’ sugar, sifted
• Pinch of kosher salt (optional, for balance)

How To Make Ina Garten Red Velvet Frosting Recipe

1. Beat the cream cheese and butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and butter on medium speed for 2–3 minutes until smooth and fluffy.
2. Add vanilla and salt: Mix in the vanilla extract and a pinch of salt, scraping down the sides of the bowl as needed.
3. Incorporate the sugar: Gradually add the sifted confectioners’ sugar, ½ cup at a time, mixing on low speed until incorporated. Once all the sugar is added, beat on medium speed for 1–2 more minutes until the frosting is light and creamy.
4. Adjust consistency: If the frosting is too thick, add 1–2 teaspoons of milk. If it’s too thin, add a bit more sifted sugar until the desired texture is reached.
5. Use or store: Use immediately on cooled cakes or cupcakes, or refrigerate for up to 3 days. Let come to room temperature and re-whip before using.

Recipe Tips

• How to avoid lumpy frosting: Always use room temperature cream cheese and butter for the smoothest texture.
• How sweet is this frosting? You can adjust the sugar to taste; start with less and add more if needed.
• Can I add food coloring? Yes, you can add gel food coloring for a tint that matches the cake.
• Best way to sift sugar: Use a fine mesh strainer or sifter to eliminate clumps.
• How to pipe this frosting: Chill it briefly before piping to help it hold shape.

What To Serve With Red Velvet Frosting

This rich frosting is perfect for:

• Red velvet cupcakes
• Layer cakes (red velvet or chocolate)
• Cookie sandwiches
• Brownies
• Mini bundt cakes

How To Store Red Velvet Frosting

Refrigerate: Store in an airtight container for up to 3 days. Let it soften at room temperature before re-whipping.

Freeze: You can freeze for up to 1 month. Thaw overnight in the fridge, then re-whip before using.

Red Velvet Frosting Nutrition Facts

• Calories: ~230 per serving
• Carbohydrates: 25g
• Protein: 1g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 60mg
• Sugar: 24g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I make this frosting ahead of time?
Yes, it stores well in the fridge for up to 3 days. Re-whip before using.

Why is my frosting too soft?
You may have overmixed or the room is too warm—chill briefly to firm it up.

Can I use low-fat cream cheese?
Full-fat is best for consistency, but you can try low-fat with slightly softer results.

Does this frosting hold up well for piping?
Yes, chill slightly for more defined piping shapes.

Can I leave frosted cupcakes at room temperature?
For short periods (2–4 hours), yes. Otherwise, refrigerate due to the cream cheese.

Try More Recipes:

• Ina Garten Peach Pie Recipe
• Ina Garten Baked Chocolate Pudding Recipe
• Ina Garten Orange Pound Cake Recipe