Recipe: Yummy Red Velvet Cheesecake Mousse with white chocolate frosting

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Red Velvet Cheesecake Mousse with white chocolate frosting. It is the snowy white frosting that is meant to adorn your red velvet cakes. Also goes great on any chocolate cake. This is how my mother and grandmother made it. BEST RED VELVET CREAM CHEESE POUND CAKE W/ WHIPPED CREAM CHEESE FROSTING Pour into cream cheese and combine until smooth.

Red Velvet Cheesecake Mousse with white chocolate frosting This cake recipe is naturally red, low sugar, high protein, high fiber, whole grain, gluten free, and dairy free! In my third trial, I tried using blended tofu to replace the egg whites. This helped add bulk to the cake so I always wished red velvet cakes had more chocolate flavor in them, so my prayers were. You can cook Red Velvet Cheesecake Mousse with white chocolate frosting using 11 ingredients and 15 steps. Here is how you cook it.

Ingredients of Red Velvet Cheesecake Mousse with white chocolate frosting

  1. You need 1/4 cup of shortening.
  2. You need 1/3 cup of powdered sugar.
  3. You need 1 of egg.
  4. You need 1 of tbn+2 tsn cocoa powder.
  5. It's 2 of tbn red food colour.
  6. You need 500 gm of cheesecake.
  7. You need 1/2 cup of Buttermilk.
  8. It's 1/2 of tsn salt.
  9. Prepare 1/2 of tsn vanilla essence.
  10. Prepare 100 gms of White Chocolate.
  11. It's 60 ml of double creme.

If you love red velvet + brownies + white chocolate + cheesecake, then you need to make this! It's the week of all things red and pink and of course That is awesome Nichole and I hope you continue to share more such delicious recipes with all of us in the coming years. Red velvet cake in cookie form—that's what you've got here with these Red Velvet Cookies! Cream cheese and white chocolate chips lend Chocolate Bundt Cake.

Red Velvet Cheesecake Mousse with white chocolate frosting step by step

  1. Combine shortening,sugar and egg and blend/whisk well.
  2. Add cocoa powder and red food colour and blend again till well incorporated.
  3. In a cup, combine vanilla essence, salt and buttermilk. mix well.
  4. Add the buttermilk to the cocoa mix and fold in well.
  5. In a separate bowl, whisk cheesecake in room temperature until smooth.
  6. Add the red velvet mix to the cheesecake little by little and fold in well.
  7. Fill in a piping bag with the mix and make desired designs, in this case rose flower design in the serving dishes.
  8. Chill for 6-8 hours.
  9. For the white chocolate frosting:Melt white chocolate in a microwave.
  10. In a bowl combine the the white chocolate and creme.
  11. Beat/whisk until smooth.
  12. Lay the mix using a butter knife on a baking sheet and refrigerated until firm(4-6 hours).
  13. Create desired designs by chipping off / cutting slices of the frosting once done.
  14. After cheesecake has chilled, TOP it or garnish with chipped white Chocolate frosting.
  15. Serve chilled.

For the frosting: white chocolate chips. cream cheese, softened at room temperature. And pipe over the top of each red velvet cupcake. But if you're a purist and want to stick with a traditional cream cheese, then here is my original Cream Cheese Frosting. Forget the artificial coloring - these red velvet cupcakes are colored naturally with beets. But the real star is the white chocolate cream cheese frosting!