Recipes..Red Velvet Bars with Cream Cheese Frosting cake
These Red Velvet Bars with Cream Cheese Frosting taste just like red velvet cake, only with a brownie texture! Try your hand at making the homemade sprinkles included in the recipe, or just use store-bought to finish these off.
Ingredients
For the red velvet bars:
8 ounces butter
2 cups granulated sugar
1/2 cup brown sugar packed
2 eggs
2 egg yolks
1 tbsp vanilla extract
1 tbsp red gel food coloring
2 1/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 cup powdered buttermilk
1 tsp salt
1/2 tsp baking soda
For the cream cheese frosting:
4 oz butter slightly softened to room temperature
8 oz cream cheese slightly softened to room temperature
1/4 cup marshmallow cream
1 tsp vanilla extract
1 pound powdered sugar (4 cups)
1 tbsp cream or milk
For the sprinkles:
1 egg white 1 ounce
1/2 tsp salt
8 ounces powdered sugar 2 cups
1 tsp vanilla extract
1 tsp red gel coloring
Instructions
To make the red velvet bars:
Preheat oven to 350 F. Line a 9�13 pan (I prefer metal pans for this recipe) with foil and spray the foil with nonstick cooking spray.
In a large saucepan, melt the butter over medium-low heat and remove once almost melted. Do not bring it to a boil. Let it cool for a few minutes, then add the sugars and whisk them in. Add the eggs and egg yolks one at a time, whisking after each addition. Add the vanilla and the red food coloring, and whisk well until everything is well-combined.
In a small bowl, sift together the flour, cocoa powder, buttermilk, salt, and baking soda. Add the dry ingredients to the saucepan with the wet ingredients, and stir with a spatula just until everything is blended and no flour streaks remain. You will have a thick, sticky batter. Scrape it into the prepared pan and smooth it into an even layer.
Bake the bars at 350F for 30-35 minutes, until a toothpick inserted into the center of the pan comes out with just a few moist crumbs attached. Let cool completely before frosting and cutting.
To make the cream cheese frosting:
Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a whisk attachment. Cream them together until they�re very light and fluffy. Add the vanilla and salt, and mix it in.
Add the powdered sugar and cream, and mix it on low speed until it the sugar is moistened. Turn the speed to medium-high an whip until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture.
Spread the cream cheese on the cooled red velvet bars and top with sprinkles!
To make the sprinkles:
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium-low speed until the sugar is moistened and you have a thick paste. Scrape the paste into a piping bag fitted with a multi-opening attachment (ie, #134, #89, or #43.) If you don�t have one, you can use a single-opening tip, you will just have to pipe a lot more lines!
Lay a sheet of parchment over a baking sheet, and pipe long thin lines onto the parchment, taking care to not let them touch each other. Let the lines dry and harden completely, for 24 hours. (Mine were done sooner, but my paste was very thick and I live in a dry climate.) When they�re dry and brittle, use a spatula to scrape them onto a cutting board. Chop the sprinkles into small pieces. Store in an airtight container at room temperature.
Ingredients
For the red velvet bars:
8 ounces butter
2 cups granulated sugar
1/2 cup brown sugar packed
2 eggs
2 egg yolks
1 tbsp vanilla extract
1 tbsp red gel food coloring
2 1/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 cup powdered buttermilk
1 tsp salt
1/2 tsp baking soda
For the cream cheese frosting:
4 oz butter slightly softened to room temperature
8 oz cream cheese slightly softened to room temperature
1/4 cup marshmallow cream
1 tsp vanilla extract
1 pound powdered sugar (4 cups)
1 tbsp cream or milk
For the sprinkles:
1 egg white 1 ounce
1/2 tsp salt
8 ounces powdered sugar 2 cups
1 tsp vanilla extract
1 tsp red gel coloring
Instructions
To make the red velvet bars:
Preheat oven to 350 F. Line a 9�13 pan (I prefer metal pans for this recipe) with foil and spray the foil with nonstick cooking spray.
In a large saucepan, melt the butter over medium-low heat and remove once almost melted. Do not bring it to a boil. Let it cool for a few minutes, then add the sugars and whisk them in. Add the eggs and egg yolks one at a time, whisking after each addition. Add the vanilla and the red food coloring, and whisk well until everything is well-combined.
In a small bowl, sift together the flour, cocoa powder, buttermilk, salt, and baking soda. Add the dry ingredients to the saucepan with the wet ingredients, and stir with a spatula just until everything is blended and no flour streaks remain. You will have a thick, sticky batter. Scrape it into the prepared pan and smooth it into an even layer.
Bake the bars at 350F for 30-35 minutes, until a toothpick inserted into the center of the pan comes out with just a few moist crumbs attached. Let cool completely before frosting and cutting.
To make the cream cheese frosting:
Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a whisk attachment. Cream them together until they�re very light and fluffy. Add the vanilla and salt, and mix it in.
Add the powdered sugar and cream, and mix it on low speed until it the sugar is moistened. Turn the speed to medium-high an whip until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture.
Spread the cream cheese on the cooled red velvet bars and top with sprinkles!
To make the sprinkles:
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium-low speed until the sugar is moistened and you have a thick paste. Scrape the paste into a piping bag fitted with a multi-opening attachment (ie, #134, #89, or #43.) If you don�t have one, you can use a single-opening tip, you will just have to pipe a lot more lines!
Lay a sheet of parchment over a baking sheet, and pipe long thin lines onto the parchment, taking care to not let them touch each other. Let the lines dry and harden completely, for 24 hours. (Mine were done sooner, but my paste was very thick and I live in a dry climate.) When they�re dry and brittle, use a spatula to scrape them onto a cutting board. Chop the sprinkles into small pieces. Store in an airtight container at room temperature.
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