We’ve had a mild winter in Virginia. Which is not surprising at all (as I mentioned in this post). Plus, it has been raining non-stop for several days now. I think it should be a rule that the only precipitation allowed during the months of December, January, and February is snow. No cold rain, no sleet, no hail. Just beautiful, fluffy white snow. I had almost given up on the idea of snow this season.
Until I saw this:
To celebrate, I made red velvet waffles. This is true “red velvet,” not just chocolate with a ton of red food coloring. They have buttermilk, cocoa powder, and the requisite white vinegar. They are not the same without the cream cheese glaze! Perfect for Valentine’s Day too.
Red Velvet Waffles with Cream Cheese Glaze
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs
- 1 3/4 cup buttermilk
- 1/3 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon white distilled vinegar
- Red food coloring (liquid or gel)
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup – 1 cup whole milk
- Whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
- Grease waffle iron and begin preheating.
- In a medium bowl, beat together the eggs, buttermilk, butter, vanilla, and vinegar on low speed until well-combined. Add red food coloring (you want to add enough to achieve a red a couple shades darker than you actually want – the color will lightened when added to the dry ingredients).
- Pour milk mixture into dry ingredients and still until combined. You can also add additional food coloring at this point if you desire, just mix gently.
- Cook waffles according to your iron and size. Generally, waffles are done when they stop steaming. Makes approximately 10-12 regular size waffles.
- For the glaze: Beat the cream cheese and butter until fluffy, a couple minutes. Gradually add the powdered sugar, alternating with the milk and vanilla. Start with 1/2 cup milk and add more to achieve desired consistency.
This awesome creation may be linked up to one of these link parties.