Best 20 White Velvet Recipes

RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
• Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
• In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
• Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
• Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

WHITE VELVET CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
• Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
• To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

WHITE VELVET SOUP

Steps:

• Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
• Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
• In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

RED VELVET WHITE CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)

Steps:

• Preheat oven to 350 degrees.
• Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
• In a large bowl, cream the sugar and butter together.
• Mix in egg yolks, then eggs, one at a time, beating well after each.
• Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
• Blend buttermilk and the flour alternately into the mixture in the large bowl.
• Pour batter into the greased cake pans.
• Bake for 20-25 minutes.
• Let cool before frosting.
• OPTIONAL ICING: Beat the egg whites to a stiff froth.
• Beat in the powdered 10x sugar and vanilla extract.
• Frost between layers.
• Refrigerate leftovers.

WHITE VELVET CUTOUTS

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

WHITE VELVET CUTOUT COOKIES

Steps:

• In a mixing bowl, cream butter and cream cheese until light and fluffy.
• Add sugar, egg yolks and vanilla: mix well.
• Gradually add flour.
• Cover and chill 2 hours or until firm.
• Preheat oven to 350°F.
• Roll out on a lightly floured surface to 1/4-inch thickness.
• Cut into 3-inch shapes.
• Place 1 inch apart on greased baking sheets.
• Bake for 10-12 minutes or until set (not brown at all).
• Cool for 5 minutes; remove to wire racks to continue cooling.
• Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001).

WHITE VELVET BATTER BREAD

Steps:

• Step 1: Mixing the Batter
• In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
• To make by hand:
• Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
• To make by mixer:
• Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
• Step 2: Panning and Rising
• Generously grease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
• Step 3: Baking, Cooling and Storage
• About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
• Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
• Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.

THE REALTOR'S RED VELVET BROWNIES WITH WHITE CHOCOLATE ICING

Steps:

• Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
• In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
• With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
• Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
• Frosting:.
• Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
• I keep these in the frig because I think they taste best cold.

BUTTERMILK WHITE VELVET CAKE

Steps:

• 1. Mix flour ,baking powder and salt
• 2. separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
• 3. alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
• 4. Separate bowl .... beat egg whites until stiff peaks form
• 5. Place whipped egg into batter and gently fold in .. Fold well.
• 6. Pour into prepared butter and floured pans 2 - 9 inch 3- 8 inch
• 7. Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
• 8. Allow to cool before removing. Ice with favorite icing.

FROSTING FOR WHITE VELVET CUTOUT COOKIES

Steps:

• Combine 1 1/2 cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a mixing bowl; beat until smooth.
• Gradually add the remaining sugar; beat until light and fluffy, about 3 minutes.
• Add enough remaining milk and food coloring until frosting reaches desired color and consistency.
• •food coloring pastes are much stronger than regular food coloring--a little food coloring paste goes a long way and it also doesn't thin out your frosting like regular food coloring can.

WHITE VELVET CUTOUTS

Steps:

• Cream the butter, cream cheese and sugar together until light and fluffy. Add the egg yolk and the vanilla. Stir in the flour. Gather the dough into a ball and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll dough out to a thickness of 3/16 inch. Cut into desired shapes and place onto an ungreased baking sheet.
• Bake at 350 degrees F (175 degrees C) for 12 minutes or until edges are lightly browned. Let cool. Leave the cookies plain or decorate with your favorite icing.

BAKER'S BEST WHITE VELVET CHEESECAKE

Steps:

• 1. CHEESECAKE: *BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
• 2. Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
• 3. *POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top. *BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
• 4. *TOPPING: Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and run a sharp knife around sides; let cool on rack completely before removing sides. *REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.

WHITE VELVET CAKE I

Steps:

• In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
• Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.
• Grease and flour two 9 inch round pans. Pour the batter into the pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.
• Remove the meat from the coconut and shred it.
• To Make Frosting: Moisten 1 tablespoon flour with a small amount of water to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for 10 minutes. Cool the frosting, and spread over cake.

JOY’S WHITE VELVET CUTOUT COOKIES

Steps:

• Beat the butter and cream cheese until light, then beat in the sugar and eggs until fluffy. Add vanilla, then the flour. Form 2 discs of dough and chill at least 2 hours. Roll out fairly thick (1/4") and bake at 350º just until set, NOT brown, about 10 minutes.

WHITE VELVET

Steps:

• In medium saucepan, heat cream over medium heat until bubbles form at edges. Stir in sugar and salt. Remove from heat and set aside.
• Sprinkle gelatin over cold water to soften. Stir gelatin mixture into sour cream; then stir sour cream mixture into sweetened cream. Pour into a small mold and chill in refrigerator until set.

RED VELVET BROWNIES WITH WHITE CHOCOLATE FROSTING.

Steps:

• Preheat oven to 350. Butter and flour an 8 x 8 cake pan. In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips. Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting. Frosting: Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar.

WHITE VELVET SOUP

Steps:

• combine first 6 ingredients in a stockpot, bring to boil, lower heat and simmer for 30 minutes until veggies are tender with a hand blender process the soup until it is smooth.
• add wine, cook for 5 minutes.
• add milk, salt, pepper.
• divide into 6 bowls, drizzle each with olive oil and sprinkle with scallions.

WHITE VELVET CUTOUTS

Steps:

• Cream butter and cream cheese well. Beat in sugar, then add egg yolk and vanilla. Stir in flour. Gather dough into a ball and chill overnight. Heat oven to 350 degrees. On lightly floured board, roll dough out to thickness a little less than 1/4". Using cookie cutters, cut out various shapes. Gather up dough scraps and roll out again and cut out more cookies. Continue until dough is used up. Place cookie shapes on ungreased cookie sheets and decorate with cookie paints and colorful sugars. Bake for 12 minutes or until done, but not browned. Cool on wire rack.