This red velvet buttercream frosting combines cream cheese with mini chocolate chips for a delightful treat. The vibrant red icing is perfect for topping vanilla or chocolate cupcakes, especially for Valentine’s Day. It’s a delicious way to capture the classic red velvet flavor in your frosting!
Ingredients
- 1 ½ cups butter (3 sticks), softened
- 1 (8 oz) block cream cheese, softened
- 2 tablespoons cocoa powder
- 6 cups powdered sugar (up to 7 cups if needed)
- ½ teaspoon salt
- 1 tablespoon milk (or cream)
- 1 ½ teaspoons red velvet emulsion (optional; use vanilla extract if needed)
- 2 teaspoons red gel food coloring (up to 3 teaspoons)
- ¾ cup mini chocolate chips
Instructions
- Prepare the Mixer: If using a stand mixer, attach the paddle beater. For handheld mixers, use the whisk attachment.
- Soften Ingredients: Ensure butter and cream cheese are softened but cooler than room temperature. Avoid microwaving.
- Mix Butter and Cream Cheese: In a bowl, beat the butter and cream cheese on medium to high speed until creamy. Scrape down the sides and mix again.
- Add Cocoa Powder: Incorporate cocoa powder and mix well, scraping the bowl as needed.
- Add Sugar and Salt: Gradually add 3 cups of powdered sugar, salt, and milk. Mix on low until combined, then beat on medium until smooth.
- Incorporate Remaining Sugar: Add the remaining 3 cups of powdered sugar and mix on medium until well blended. Scrape the bowl and mix again.
- Flavoring: Add the optional red velvet flavoring or vanilla extract and mix on medium-high until combined. Scrape the bowl and mix again.
- Color the Frosting: Add 2 teaspoons of red gel food coloring and mix until well combined. Adjust the color as needed by adding more food coloring.
- Adjust Consistency: Check the frosting’s consistency. If too thick, add 1 tablespoon of milk; if too thin, add another cup of powdered sugar. Adjust color if needed.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips.
- Frost Cupcakes: Spread or pipe the frosting onto cupcakes. For piping, chill the buttercream briefly and use a large piping tip like 8B.
Enjoy your delicious red velvet buttercream frosting!
video
Notes
- Storage: This buttercream must be kept in the refrigerator due to the cream cheese. It can be stored in the fridge for about a week or frozen for several weeks.
- Yield: This recipe makes enough frosting to cover a two-layer, 8-inch cake or approximately 24 cupcakes.
