Ingredients

The following ingredients have 4 Servings
  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 1 tbsp (7g) cocoa powder
  • 1 1/2 tbsp red food color
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 3 1/2 cups (840ml) heavy whipping cream, divided
  • 1 3/4 cups (207g) powdered sugar, divided
  • 1/2 cup (120ml) milk
  • 4 (4.4oz) packages Walkers Shortbread Mini Festive Stars
  • Red gel icing color, optional
  • Green gel icing color, optional
  • Gold pearl sprinkles, optional
  • White sanding sugar, optional

Instruction

  • In a large mixer bowl, beat cream cheese until smooth.
  • 2. Add the sugar and cocoa and mix until well combined.
  • 3. Add red food color, vinegar and vanilla extract and mix until well combined.
  • 4. With the mixer running, slowly add the buttermilk and mix until well combined. Set aside.
  • 5. In a large mixer bowl, add 3 cups (720ml) of heavy whipping cream and 1 1/2 cups (173g) of powdered sugar. Whip on high speed until stiff peaks form.
  • 6. Carefully fold about 2 1/2 cups of the whipped cream into the red velvet mixture.
  • 7. Add the milk to a separate small bowl.
  • 8. In the bottom of a large trifle dish, place the shortbread into an even layer, dipping each piece of shortbread into the milk for 1-2 seconds before adding.
  • 9. Place a few additional shortbread stars around the outside of the dish, so you can see them nicely.
  • 10. Top the shortbread with half of the red velvet mixture.
  • 11. Top red velvet mixture with half of the remaining whipped cream.
  • 12. To add the decoration, add the remaining 1/2 cup of heavy whipping cream and 1/4 cup of powdered sugar to a large mixer bowl and whip on high speed until stick peaks form.
  • 13. Set aside a small amount of whipped cream and color it green. Color the remaining whipped cream red.
  • 14. Pipe flowers onto the top of the trifle (Wilton tip 366), then add the gold pearl sprinkles to the center.
  • 15. Pipe the leaves around the flowers (Wilton tip 352), then finish off the decorations with the white sanding sugar.
  • 16. Refrigerate until ready to serve, at least 5-6 hours. Can be made the night before and refrigerated overnight.