So here’s the thing. The Hubs absolutely loves red velvet cake. Our wedding cake? Red velvet. His groom’s cake? Red velvet. His most recent birthday cake? Red velvet. One Sunday morning, I woke up and decided that I should surprise him with Red Velvet Waffles for breakfast and, needless to say, it was a huge hit. Hopefully, this recipe will bring you all just as much joy as it brought The Hubs. With that said, let’s get cooking.
P.S. You will have vanilla bean cream left over from this recipe. It pairs nicely with fresh fruit and homemade cookies.
Servings: 4 · Prep time: 10 min · Cook time: 15 min · Ready in: 25 min · Skill level: Novice
Ingredients
- 8oz of Philadelphia cream cheese
- 6oz of Kerrygold butter (unsalted)
- 2 cups of confectioners sugar
- 1/2 cup of heavy cream
- 1/2 teaspoon of vanilla bean paste
- 2 cups of Krusteaz Buttermilk Pancake Mix
- 1 1/2 cups of water
- 1 large egg
- 2 Tablespoons of vegetable oil
- 6-8 drops of food color
- 1/2 teaspoon of distilled white vinegar
- Cooking spray
Method
To make the vanilla bean cream, using your Kitchenaid or a hand mixer, whip together the cream cheese and butter until it is smooth. Gradually whisk in the confectioners sugar until all of the sugar has been whisked in. Then, stir in the vanilla bean paste and set the bowl aside.
In a large bowl, whisk together the pancake mix, water, egg, vegetable oil and cocoa powder. Then, whisk in the vinegar and food coloring.
Heat the waffle iron and spray it liberally with cooking spray. Then, pour in an appropriate amount of waffle batter based on the size of your waffle iron.
Close the iron and cook for about 3 minutes or until the waffle is deep red in color and crispy on the outside. Repeat this step until all batter has been used.
Plate each waffle, top with vanilla bean cream, and enjoy.
