When you want to create Red Velvet macarons, add a Red Velvet buttercream on top of a brownie or between two cookies, let this recipe for Red Velvet Cream Cheese Buttercream be the only recipe you reach for. 

Use our Liquid Red Velvet for this decadent filling!

❤️ Red Velvet Cream Cheese Buttercream (makes 4 cups of filling) ❤️

Red Velvet Cream Cheese Buttercream Ingredients:
¾ cups cream cheese, room temperature
½ cup salted butter, room temperature
½ cup vegetable shortening
3 ½ cups icing sugar 
1 tablespoon + 1 teaspoon cocoa powder
1 tablespoon vanilla bean paste 
1 ½ teaspoons JRC Liquid Red Velvet 
1 teaspoon liquid red food colouring

Method:
Red Velvet Cream Cheese Buttercream: 

1. In a stand mixer fitted with the whisk attachment, whip the cream cheese on high speed for 3 to 5 minutes, scraping down the sides of the bowl every minute, until smooth. Add the butter and shortening and mix on high speed for 2 to 3 minutes, scraping down the sides of the bowl every minute, until smooth. 
2. Sift the cocoa powder and icing sugar together, and mix to combine. 
3. With the mixer on low speed, slowly add the icing sugar and cocoa powder and mix for an additional 30 seconds. Increase the speed to high and mix for 3 minutes, until the mixture looks light and fluffy. Scrape down the bowl. Add the vanilla bean paste, Liquid Red Velvet, and red food colouring, and mix for an additional minute. 
4. Use immediately or store in an airtight container in the fridge for up to 1 week. Remove from the fridge 1 hour before using and rewhip for 30 seconds before using.

Find more recipes, tips and tricks in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker.