Waffle Wednesday

Red

Velvet

Waffles

with

CreamCheeseIcing

Cream cheese icing

4 ounces (115 g) cream cheese

1 tablespoon salted butter, at room temperature

1/2 teaspoon vanilla extract

1 tablespoon freshly squeezed lemon juice

2/3 cup (90 g) powdered sugar, sifted

4 or 5 teaspoons water

Red velvet waffles

1 1/2 cups Cake Flour

1/4 cup Unsweetened Cocoa

1 Tablespoon Sugar

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1 Tablespoon Red Food Coloring

1 Teaspoon Cider or White Balsamic Vinegar

1 Teaspoon Vanilla Extract

6 Tablespoons Melted Butter

1 1/2 Cups Milk

3 Eggs, Separated

For cream cheese icing:

In a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.

For red velvet waffles

Sift together the dry ingredients into a large bowl, In another bowl whisk together the Egg Yolks, Food Coloring, Vanilla, Milk, Melted Butter and Vinegar. With a few brisk strokes mix the Egg mixture to the dry ingredients (the mixture should have small lumps and pebbles) Beat the egg whites until stiff but not dry and with a spatula incorporate them into the batter without losing their loft. Cook according to the manufacturers instructions in a waffle iron. Serve with warm drizzled cream cheese icing.