Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand-mixer, in a large bowl — combine the cream cheese, butter, vanilla and salt. Beat on medium to medium-high speed until well combined and fluffy, about 1 minute. Turn the mixer off, and add 1 cup of the confectioners’ sugar. Starting on low speed and increasing to medium, beat to combine, then turn the mixer off. Add the remaining confectioners’ sugar, 1 cup or so at a time, and beat, starting on low and increasing to medium, until the frosting is fluffy and begins to stiffen, about 2 minutes, scraping down the sides as needed. Cover and refrigerate the frosting for at least 1 hour or until ready to use.
The Link LonkJune 11, 2021 at 09:00PM
https://www.washingtonpost.com/food/2021/06/11/red-velvet-cake-recipe/
Subtly sweet, tender and tangy, this red velvet cake shines with or without food coloring - The Washington Post
https://news.google.com/search?q=Red&hl=en-US&gl=US&ceid=US:en
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