ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Red Velvet Cake Icing

Misc.
Help!!!! My husband loves red velvet cake. I have the recipe and the cake is not problem! My problem is the icing! I can't get it right! Last time after beating it for 30 minutes I thought it was finished but when I put it on the cake within 20 minutes it turned into a liquid consistency. It was like the butter never did blend in with rest of the mixture. I even used real butter this time thinking this was my problem! Please someone help me!!! Thank you very much!!!!
MsgID: 026643
Shared by: Dawn
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baby Corn, Bok Choy, and Tofu Stir-Fry
  • BABY CORN, BOK CHOY, AND TOFU STIR-FRY 2 tsp toasted sesame oil 1/2 tbsp ginger, finely chopped 1 large garlic clove, finely chopped 4 cups bok choy, cut diagonally into 1-inch slices 3/4 lb firm tofu, drained and ...
  • 4 Cake Mix Makeovers
  • 4 CAKE-MIX MAKEOVERS BLUEBERRY UPSIDE-DOWN CAKES: Sprinkle 2 cups blueberries and 3 tbsp sugar into each of 2 8-inch round cake pans. Make a (1 lb 2.25 oz) French vanilla cake mix according to package;...
  • Magpie's Baked Potato Soup
  • MAGPIE'S BAKED POTATO SOUP 8 large russet potatoes, scrubbed well 3 tablespoons butter 2 large onions, finely chopped 2 tablespoons chopped parsley 1 tablespoon Italian seasoning mix 1/2 teaspoon salt or to taste...
  • Angel Biscuits (using buttermilk, make ahead dough)
  • ANGEL BISCUITS "Dough may keep for a week in the refrigerator, so bake as needed." 1 package yeast 3 tablespoons warm water (110 -115 degrees F) 5 cups White Lily all-purpose flour 1 teaspoon baking soda 3 teaspoons...
  • Thai Hot and Sour Soup
  • THAI HOT AND SOUR SOUP "Thai hot and sour soup creates a fascinating interplay of spicy hot chile and sour citrus flavor. All the ingredients are crucial to the overall flavor, so don’t leave anything out. You can fin...
  • Sweet and Spicy Glazed Ham
  • SWEET AND SPICY GLAZED HAM 1/2 cup firmly packed brown sugar 2 tablespoons honey 1 tablespoon water 1/2 teaspoon McCormick ground cloves 1 ready-to-eat ham (about 8 pounds) McCormick whole cloves Preheat oven to 350 ...
ADVERTISEMENT
  • 5-Minute Apple Coleslaw
  • 5-MINUTE APPLE COLESLAW 1 cup Hellmann's or Best Foods Real Mayonnaise 1 large Granny Smith apple, cored and chopped 1 bag (1 lb.) pre-packaged coleslaw mix In large bowl, combine mayonnaise and apple. Stir in colesl...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Red Velvet Cake Icing
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!