I Am Baker

homemade yellow cake mix

Did you know I bake lots of cakes?  Like, lots and lots of lots of cakes?  I had a homemade white cake recipe that I love, but have been on the search for a good yellow cake recipe.

Homemade Yellow Cake Mix

 

There are a couple reasons that I finally ended up in this recipe.

#1 Its a one-bowl recipe.

#2 It uses whole eggs, not 8 egg yolks.

Oh, and one more.

Its yummy.

Homemade Yellow Cake Mix

 

homemade yellow cake mix

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups milk
  • 1/8 cup vegetable oil
  • 1 stick butter, softened
  • 1 tbsp vanilla extract
  • 3 large eggs

Instructions

  1. Measure flour into quart size mason jar.
  2. Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
  3. When ready to prepare cake batter:
  4. Place softened butter into stand mixer and mix on medium for 1-2 minutes.
  5. Place dry ingredients into stand mixer and combine with butter for 30 seconds.
  6. Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
  7. Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.
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Homemade Yellow Cake Mix

 

Making a homemade cake mix is so cheap and easy and the best of all worlds when it happens to be super delicious.

I couldn’t help but pair it with a rich chocolate buttercream, as that is my favorite combination.  (What is your favorite frosting with yellow cake?)

If you want to give this for a gift (I would LOVE this as a gift!) simply print out the ‘wet’ ingredients and the directions and attach to the jar.  Be sure to add some instructions though.  Something like, “After cake is cooled call me and I will be right over.”

Or something like that. :)

Here is the Homemade White Cake Mix we love!

I Am Baker

Red Velvet Chocolate Milk

So I posted a picture on Instagram and asked people what they thought of Red Velvet Chocolate Milk.  Based on the picture I posted (darn my love of filters) , 99.99999% of them said NO.  No.  Not ever.  Just… no.

Based on that awesome response you would think that I would scrap the recipe huh?

Red Velvet Chocolate Milk

 

I just couldn’t.  It was too fun and the kids were totally enthralled by it and it was a special occasion and I promise I will only make it once a year and never ever make anything with red food coloring in it ever again.

That last part is a lie.  #justsayin

Red Velvet Chocolate Milk

 

You can see that this is more pink than red, and I am ok with that in this case.  Since the red color is achieved primarily through the gel food coloring, I think it’s ok to skimp.

Red Velvet Chocolate Milk

Ingredients

  • 1 cup milk
  • 1 tbsp powdered sugar
  • 2 tsp unsweetened cocoa
  • 1/4 tsp vinegar
  • 3 drops red food coloring (more or less depending on your tastes)

Instructions

  1. Place all ingredients in a blender and mix for about 1 minute.
  2. Serve immediately.
  3. The cocoa will start to separate from the milk right away, so I do not recommend storing. If you do chose to prepare ahead of time, just put in the blender for 15 seconds prior to serving.
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Red Velvet Chocolate Milk

 

With the addition on the vinegar, I think this really does taste like red velvet.  And if you wanted to make it healthier you could use India Tree all natural food coloring.  Switching out the ingredients for all organic would be even better.

I liked this drink and really like the suggestion of making it into a milkshake.  Just need to head to the store and get some ice cream!

My BEST Homemade Chocolate Milk is always a good way to go if you like traditional yumminess. :)

I Am Baker

New Years Eve Crack

Its safe to say that I am addicted.  Ever since I made Halloween Crack I have been thinking (dreaming) of making it again.

New Years Eve Saltine Candy (Crack)

 

If you can eat just one piece and walk away then I want you to teach me your ways oh wise one.

The rich buttery caramel over crispy crackers and then covered in chocolate is just about enough to do me under.

New Years Eve Saltine Candy (crack)

 

New Years Eve Crack

Ingredients

  • Approximately 1 1/2 sleeves of saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup packed brown sugar
  • 1 1/2 cups chocolate chips
  • 1/4 cup of holiday inspired sprinkles

Instructions

  1. Heat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  2. Arrange the crackers salt side down in a single layer on the baking sheet.
  3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes) Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.
  4. Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.
  5. Immediately sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.
  6. Cover with holiday inspired sprinkles.
  7. Freeze the pan for about 30 minutes. Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week.
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New Years Eve Saltine Candy (crack)

 

To make it socially acceptable for me to be making this I added some gold sprinkles.  You know, because if I make it seasonal its not just considered binge eating.  Right?

The sprinkles are easily found at most grocery stores, but you can order online as well.

This stuff is addictive.  Don’t say I didn’t warn you!  And be sure to invite me over for quality sampling.

I Am Baker

The Perfect Chocolate Cake

It occurred to me that there are three things I have not done.

1. Updated the Best Chocolate Cake recipe.

2. Shared the perfect Chocolate Buttercream recipe.

3. Made a Chocolate Rose Cake.

The Perfect Chocolate Cake Recipe and Perfect Chocolate Buttercream

Well, I will remedy those three issues all in one post!

I have made no less than 56, 743 rose cakes in the last 2 years and NOT ONE has been all chocolate!

What to the what?  Insanity.

The Best Ever Chocolate Cake and Best Ever Chocolate Buttercream

This best ever chocolate cake recipe was originally published on my blog in 2010 and is from The Barefoot Contessa who adapted it from Hershey’s.

The Perfect Chocolate Cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee (I use decaf)

Instructions

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  5. (I prepared my cakes in two 8in round cake pans then divided each layer after they had cooled to create four layers)
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The Perfect Chocolate Cake and Best Chocolate Buttercream #chocolatecake #cake #buttercream

The Perfect Chocolate Buttercream Frosting

Ingredients

  • 2 cups unsalted butter (4 sticks) at room temp.
  • 7½ cups powdered sugar (or one 2lb bag)
  • 1 cup good quality cocoa powder
  • 1 teaspoon table salt
  • 1 tablespoon vanilla extract
  • 1/2 cup whole milk or heavy cream

Instructions

  1. ***THIS RECIPE IS FOR A CHOCOLATE BUTTERCREAM ROSE CAKE. You may need to halve this recipe if you are not making buttercream roses!***
  2. Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
  3. While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (sift)
  4. With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
  5. With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
  6. Frosting will appear very light, but it will darken as it sets.
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Recipe adapted from Savory Sweet Life.

 

The Perfect Chocolate Cake and Perfect Chocolate Buttercream Frosting #chocolatecake #cake #buttercream #rosecake

 This is one of the best chocolate cake recipes I have ever had the pleasure of eating.  Its moist and fudgey but still has a light cake crumb.  Its got a depth of flavor (which I would attribute to the coffee) and a distinct rich deep chocolate essence.

If you are planing on making a chocolate rose cake as well, here are some posts to help you along.

Original Rose Cake – Photograph Tutorial

Rose Cake Tutorial on Youtube

The Perfect Birthday Rose Cake

Royal Wedding Rose Cake

Gender Reveal Rose Cake

Neapolitan Rose Cake (one of my favorite cakes of all time!)

The Perfect Chocolate Cake and Perfect Chocolate Buttercream #chocolatecake #cake #buttercream #rosecake

Next time you want the Perfect Chocolate Cake, you simply must make this one.

You won’t be sorry!

The Ultimate Chocolate Cake Recipe!

Once you get your chocolate fix be sure to try the Perfect White Cake!

I Am Baker

Triple Chocolate Devils Food Cookies

I remember the first time I met my husbands grandma Carol.  We had been dating a little over a year and I was still very eager to impress all his family members.  (and failing miserably, buts thats another story)  I remember being very anxious and nervous and wishing I had brought flowers or something as a gift.

We arrived a home smelling of freshly baked cake and smiles around.  I was in shock, it appeared that his grandma had baked for us!  Carol was a busy wife and grandma (taking care of her wheelchair bound husband) and it was such a precious gesture on her part.

Triple Chocolate Devils Food Cake Mix Cookies!

“Thank you so much Carol!  This is delicious!  And thoughtful.  And delicious!  Did I mention delicious?  I cant believe you took the time to bake for us today.  It just means the world to me!”

I couldn’t stop gushing.  Her act of confectionery kindness had taken all my nervousness away.  I was starting to feel welcomed by Chad’s family.  He just might be a keeper! ;)

I was chatting with some of soon-to-be-hubby’s extended family while devouring the fantastic cake and mentioned just how good I thought it was.  Someone leaned over and whispered into my ear as if to share a deep dark family secret.

“Its from a box.”

Devils Food Cake Mix Cookies

A box?  Wasnt all cake from a box? (This was many years ago, long before I had ever baked a cake!) I was silenced and confused.

That moment changed me.  I couldnt for the life of me figure out why they would tell me that.  I could not figure out why it was even significant!  Never mind the fact that I had no clue that cake could even be made without a box, I just thought it was so unnecessary to point it out.

It hurt me.  I can only imagine how Carol would have felt had she heard.

Did the source of the ingredients decrease the value of the gift?

Fast forward to 2013.  There is still an ongoing baking war in terms of box vs. scratch.

People dismiss and reject others that do not profess to be 100% from-scratch bakers.  Magazines, authors, publishers, fellow bloggers all esteem that “from scratch” is the only way to bake and that anything less is unacceptable.  If you cannot prepare (and create!) quality from-scratch recipes then your value as a baker is significantly diminished.  I too, have been sucked into the “from scratch is best” way of thinking.  You will see that if I ever share recipes on my blog that involves a box mix I find a way to explain it or give a list of excuses why, as if trying to defend myself.

These days its pretty common knowledge that you will not be considered for any awards or publication if you embrace the “lazy” way.  People look down their nose at box cakes and actually sneer as they discovered that a  .99 box was the entire ingredient list.  Then there are those folks who pride themselves on instantly being able to determine if synthetically chemically flavored preservative laden box mix was served or if the ingredients were from scratch!

Why is there in innate fear of proclaiming the use of boxed cake mix?

When did it become shameful to admit that Betty Crocker had a hand in your confectionery masterpiece?

 

Devils Food Cake Mix Cookies

I get it.  I get it.  From-scratch is better for you.  Its sometimes cheaper.  Its more easily personalized.  Some think it tastes better.  Some think the crumb is better.  You are a real true, honest-to-goodness, original and accomplished baker if you make it from scratch.

And in all honesty, I am not concerned as to why people choose box vs. scratch.  What does concern me is the intent behind it.

I know there is no way I can win this particular baking war, but I would like to try and wage at least one small battle.

My goal is simple.  Look beyond the cake.  Yes, taste and appearance is of utmost importance and I fully support you embracing what you love best.  But its almost as if we have missed a small step in the directions.

Remember the big picture.  The giving, sharing, and devouring of cake together is a wonderful gift.  It is a time to celebrate people and make memories.

I cant think of a single time I ever made and decorated a cake to simply devour it all myself in private.  To not photograph it or show it to family or share it with friends.

Cakes are made to be shared.

At that glorious moment when a surprised birthday girl cuts into a beautiful pink cake or when a tired neighbor opens the door only to see a sinfully decadent chocolate cake in front of a friendly face… in that moment it surely does not matter if the cake was a box or from scratch.  What matters is that you touched someones heart.

That you brought them joy.

That you now have a lifelong memory based on a generosity of spirit and a willingness to serve.

That is what matters, right?

Devils Food Cake Mix Cookies

That being said, I proudly share with you today a far-from-scratch recipe that I have come to love.  Its over the top and rich and easy and wonderful.  There is an obscene amount of white chocolate chips and that is just the way I like it.  (You can certainly decrease the amount you use to accommodate your tastes.)

I share it with you in the hopes that it brings you as much joy as it has brought us.  But if you just cant beyond the fact that I used a box mix, I understand.   I cant help but think that maybe somewhere along the line though, you may miss a blessing.

Triple Chocolate Devils Food Cookies

Ingredients

  • 1 box Devils Food Cake Mix
  • 1/2 cup oil
  • 2 eggs
  • 3/4 cup White Chocolate Chips
  • 1/4 cup Milk Chocolate Chips

Instructions

  1. Pour dry ingredients into medium bowl.
  2. Add oil and eggs and mix until well combined.
  3. Stir in all chips.
  4. Using a small ice cream scoop or tablespoon, scoop out small balls of dough. This recipe makes 18-24 cookies, so I had three cookies sheets prepared.
  5. Place eight dough balls on each cookie sheet. (If you would prefer a smoother appearance for your cookie, go back and roll each cookie between your hands.)
  6. Bake at 350 for 8-10 minutes.
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Enjoy!

Here is the from scratch version:

Triple Chocolate Cookies from the Pioneer Woman

 

 

I Am Baker

Chocolate Curls Christmas Cake

I know I said I would stop with the red and green but apparently I was totally lying.  Sorry.

I made a white cake, tinted some frosting red and green, then melted some chocolate.  Have you ever made chocolate curls?  I had tried once before.  It was a major fail.  I am pretty sure there were even some comments mocking my skills, and if they werent totally right I might have been upset.

Ok, so looks like I still have not mastered this technique.  I could not get one single perfect swirly curl.

I blame the red candy melts I used.  And the warm December weather. And that one boy in 2nd grade who called me 4-eyes. *cough*

Clearly I have issues.

In addition to sharing this sweet little Christmas cake with you, I also wanted to give you a chance to share something with someone you love.  Say that sentence three times fast.  Or dont.  Just remember I am not an English major.  I am not even an English minor.  Words. Good.

 

Would you like to win a brand new Motorola DROID RAZR smartphone?  These things are awesome.

  • 8-megapixel camera and an HD display that makes movies, photos, magazines and websites appear with vibrant clarity
  • are near-field communications(NFC)-enabled
  • battery that allows for up to 32 hours of normal use and double the internal storage to 32 GB
  • run over 4G LTE, combined with Chrome for Android, meaning customers can enjoy blazing fast speeds that make downloading documents or surfing the Web a breeze
  • Global Ready

Not only would I love to give an iambaker reader this beautiful phone, but I would love to give you a $50 Verizon Giftcard to be used towards your bill or any phone accessory!  All in all, this gift is worth over $250!

A Beautiful New Smartphone.

A $50 Verizon Giftcard.

A sweet little cake.

Its the recipe for a perfect Christmas folks. ;)

Official Rules

To enter simply follow the instruction through the Rafflecopter widget below!  I gave you LOTS of chances to win! (It can take a moment to load, so please be patient!)
a Rafflecopter giveaway

I Am Baker

Special Cake for a “Picky Palate”

Have you ever met Jenny?  She is the genius force behind the amazing blog, Picky Palate.

And… she is having a baby!  A few friends got together to throw a virtual baby shower, and I was fortunate enough to be able to bring a cake!

Well, did you know that sweet Jenny INVENTED the Oreo stuffed chocolate chip cookie?  You’ve seen it everywhere right… that glorious creation of a chocolate chip cookie with an entire Oreo hidden in the center?  Jenny was the Original!  Isnt that cool?

So I decided to make a cake that was as unique and as fun as she is.  Which is no easy challenge!

The outside I based on her adorable blog design.

The border is made to mimic Jenny’s pretty scalloped blog header.

The rattle is a “baby-fied”  interpretation of her knife, fork, and spoon logo.

And the inside…

A chocolate chip cookie Oreo stuffed Cake!  You totally saw that comin right?  I posted a quick “recipe” for this cake below, but be sure to check out Jenny’s Original Recipe to make mouth watering Oreo Stuffed Chocolate Chip Cookies!

Oreo Stuffed Chocolate Chip Cookie Cake

Ingredients

  • 36 oz of cookie dough (I use the Nestle tub)
  • 14-15 Double Stuff Oroes
  • 2 cups Buttercream

Instructions

  1. In a well prepared 8in cake pan, place half of your cookie dough. Press down so that iy is a flat layer. Starting in the center, place Oreo's flat on top of cookie dough. Press down remaining cookie dough over Oreo layer.
  2. In an oven heated to 350, bake for 25-35 minutes. At 25 min. I placed an aluminum foil ring around the edge of the pan so the cookie edges would not burn, and then watched closely.
  3. Remove from oven when center is no longer shiny.
  4. Let cool and cover in buttercream.
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 So many folks love Jenny and made special treats for her!  I cant wait to stop by and see all of the beautiful creations!
Angie: Bakerella Baby Faces
Bev: Bev Cooks Horseradish Deviled Eggs
Bridget: Bake at 350 Cute as a Button Cupcakes
Cheryl: TidyMom Salted Caramel Cupcakes
Gaby: Whats Gaby Cooking Blueberry Buttermilk Cake
Heather: Heather’s Dish Perfect Pancake Bites
Julie: The Little Kitchen Mixed Berry Mint Slushies
Kathy: Panini Happy Baby Oreo Ice Cream Pies
Kristan: Confessions of a Cookbook Queen Homemade Animal Crackers
Lauren: Lauren’s Latest Mini Chocolate Lava Cakes
Maria: Two Peas and Their Pod Cookies ‘n Cream Sheet Cake
Marion: Sweetopia Baby Shower Cookie Favors
Marla: Family Fresh Cooking Blueberry Mint Agua Fresca
Michelle: Brown Eyed BakeShrimp Nacho Bites
Robyn: Add a Pinch Blue Velvet Cake
Shaina: Food For My Family Ginger Plum Preserves
Shelly: Cookies and Cups Oreo Pop Baby Rattles
I Am Baker

Chocolate Cupcakes {contest closed}

This was the most fun post to do. I get to make something delicious and talk about one of my favorite people!

I dont know if you heard, but today Amy Atlas’s book Sweet Designs,  is available to purchase!!  Its fabulous.

She has so many tips and tricks, I think she can turn anyone into a professional stylist!  Its easy to read, the pictures are stunning, and the ideas are SO creative!

I wanted to make her Chipper Chocolate Cupcakes. (They are in her ‘Perfectly Preppy’ chapter… my favorite!!)

And I am so glad I did!  Amy offers up a unique version of chocolate cake that is delectable.  (You have got to get the book just for that recipe… I have made LOTS of chocolate cake in my day, but never one like this!)

The cupcakes in her book are covered with and surrounded by the funnest pretty pink sprinkles.

I totally did not have pretty pink sprinkles on hand.

So I just made some!

Paired with Amy’s delicious buttercream and it was a win-win.

Actually, its win-win-win.  Know why?  Because YOU have a chance to win too!  One lucky reader is going to win a copy of Amy’s book!

Its easy!  Just tell me, What is your favorite cake flavor?

If its chocolate you gotta get her book and try these cupcakes!

For an additional entry you can tweet:

I want to win a copy of @amyatlas ‘s amazing new book  #SweetDesigns  from @iambakertweets! http://bit.ly/JBRxee 

You can also earn an addition entry by sharing this post on facebook! (You can just click the share button under my facebook post)

Please leave a separate comment for each.

I have even better news.  A few other amazingly talented bloggers got together to help spread the word about Sweet Designs!

You have GOT to go and see what they made!!!

Tidymom  Honey Panna Cotta

Sweetapolita  Pink Eclairs

My Baking Addiction  Banana Whoopie Pies

Two Peas and Their Pod  Banana Cupcakes with Cream Cheese Frosting

Bake at 350  Hazelnut Truffles

Sweetopia  Chocolate Beehive Cupcakes

Bakingdom  Mini Strawberry Trifles

The Sweet Adventures of Sugarbelle Amy Atlas Cookbook Giveaway

Not only did they make something sweet from the book, they are also giving away one copy!  So you have NINE chances to win!!

This giveaway is open from April 24th through midnight on April 30th.  You must be 18 years old to enter and live in the United States.

Please see official rules HERE.

*****

The winning comment was #368

Amy who likes “lemon cake with lemon icing”

I am sending you an email Amy!  Congrats! 

 

I Am Baker

Saint Patrick’s Day Cupcakes {Beer Mugs}

I made these cupcakes last year, but never shared the tutorial for them on my blog.  Since they are so easy and SO fun, I couldnt resist sharing them this year!

 
Pin It

Not only are these beer mug St. Patrick’s Day cupcakes fun and easy to do, but they’re actually made with beer, thanks to this fantastic Chocolate Stout Cake recipe from Sweetapolita!

Simply bake the cake according to direction, except put the batter into a cupcake pan. I did not use cupcake liners, but if you choose to, remember to remove them prior to assembling your beer mug.

Start off by getting a fist-full portion of green fondant.

Roll out your fondant on a clean working surface. If you need to, sprinkle cornstarch to keep the fondant from sticking.

Roll fondant to about 1/8 inch to 1/4 inch thickness, then cut into strips. The strip size will vary, depending on the height and width of your cupcake.

Now you want to add the mugs “panels” .  Just cut out mini portions of fondant and, using a tiny amount of water as “glue,’ adhere the strips to what will become the side of the mug.

 

Take your fondant strip and wrap it around your cupcake. Overlap the fondant by about 1/2 inch, and adhere edges with frosting or water.

Next you can add the handle! Just take your green fondant and roll out a “snake,” or long rounded strip. Form it into the handle shape and set out to dry. Since I was in a hurry to make these, I put the handles into my oven at 170 degrees for 15-20 minutes. This dried them out enough for them to retain their shape.

Using a small amount of frosting, I attached the handle to the side of the fondant mug.

To create the beer foam, just put your frosting into a sealable plastic bag and cut off one corner to make a hole. You want a fairly large opening — about 1/4 to 1/2 inch across.

Apply pressure to the bag and pipe out billows of frosting.   For an extra touch, let some drip down over the side. This technique is extremely forgiving, so have fun with it!

Be sure to let me know if you make them.  I would love to see!

I Am Baker

Red Velvet Hi-Hat Cupcakes

I was feeding my sweet baby last Monday and happened upon Martha Bakes on the Hallmark Channel.

As *I* also enjoy baking on occasion, I was pretty excited to watch.  And Martha did not disappoint!  She showcased some delectable treats, including her Hi-Hat Cupcakes.

 
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I decided to give them a shot using the very popular flavor of Red Velvet.  And there is a reason Red Velvet is so popular… these are amazing!!

I used a version of this Red Velvet recipe for the cake.  I then used, and this is possibly my favorite change, Log House Cherry Flavored Baking Morsels for the chocolate candy coating.

For a long time now Cherry Dip has been my favorite cone at Dairy Queen, and now I know how to make it at home! *happy dance*

The only thing I did use from Martha’s original post was the Seven Minute Frosting recipe, with a slight alteration.

Seven Minute Frosting

Ingredients

  • 2 1/2 cups sugar
  • 6 large egg whites, room temperature
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 2 tsp pure vanilla extract

Instructions

  1. Put a sauce pan on stove with a couple inches of water and bring to a slow boil.
  2. In a large heat safe bowl (I used a glass bowl) mix together room temperature egg whites, sugar, water, and cream of tartar. Whisk ingredients together by hand until nice and frothy.
  3. Set bowl over pan with barely boiling water and whisk until sugar is dissolved, about five minutes.
  4. Transfer liquid to your big electric mixer and beat on HIGH for about ten minutes. Add vanilla and whisk on HIGH for another five minutes.
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I found the light and airy frosting to be the perfect compliment to the deep, rich flavor of red velvet.

And, seeing as I am a HUGE fan of Cherry Dip, I could not get enough of this flavor combination.  If you are not a big fan, you can certainly use a semi-sweet chocolate and also have fantastic results.

Whatever you do decide on doing, dont forget the most important ingredient.

Love.

I kid.

Kinda.