Valentine's Day is around the corner! We are sharing Valentines tutorials with our members this week! First up....Red Velvet cookies. This cookie recipe is courtesy of Susan Carberry's, The Cake Cake Cottage in Murrieta, CA.
We took this recipe and turned into heart sandwich cookies and filled them with our own recipe of White Truffle Cream Cheese filling. Here's how we did it following the attached recipe!
Cream together butter and confectioners sugar. Next add the egg, vanilla, red velvet emulsion, and milk and mix well. Start with 2 tablespoons of milk, then add the rest if the dough is a little dry after adding the flour mixture.
At this point you will notice the intense red velvet color from the red velvet bakery emulsion.
As the dough begins to form add a splash of apple cider vinegar. The dough should be soft but not sticky.
After mixing, let it rest for five to ten minutes.
- 6 oz. Pasteurized Egg Whites
- 9 oz. Granulated Sugar
- 8 oz. Cream Cheese
- 12 oz Unsalted Butter
- 1/2 pound of powdered sugar (or more if you want the frosting firmer)
- 4 oz of melted White Truffle or White Chocolate Ganache
- Splash of Vanilla
Place egg whites and granulated sugar into a double boiler pan and heat until sugar has dissolved into the egg whites. Place into the bowl of a kitchen aid mixer and whisk until med peaks.
Next, on low speed add room temperature cream cheese to the mixture, along with the unsalted butter a little at a time until incorporated. Next add the White Truffle or White Chocolate Ganache. Make sure that the truffle or ganache has cooled way down before adding but is still pourable.. Add a splash of Vanilla and begin to add the poured sugar until you get a medium consistency icing.