The frosting will complement a red velvet layer cake. Thanks!
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Here's a good one to try. If your frosting gets too soft, you can always add a little more powdered sugar or stick it in the fridge for 15 minutes.
The Cake Bible by Rose Berenbaum has a recipe that uses white chocolate in the cream cheese frosting. The white chocolate sets up and makes it ideal for cake decorating as well as serving at room temp. She also suggests using lemon to up the cream cheese flavor.
Here is a link that has the recipe if you don't have the book:
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