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Halloween brain dip


3.8 (16)


45 min


Halloween brain dip
45 min


In halloween nothing is what it seems and that happens with this spooky recipe! Mysterious ingredients are inside this Red Velvet trampantojo Dip.


Servings for 1

Butter, room temperature
180 g
Cream cheese, room temperature
125 g
Icing sugar
320 g
Vanilla essence
1 teaspoon
Red food colouring (powder or paste)
Cream cheese, room temperature
225 g
Butter, room temperature
95 g
Dry red velvet cake mix
215 g
Icing sugar
70 g
Brown sugar
20 g
Vanilla essence
1/2 teaspoon



For the cream cheese frosting: place cream cheese, butter and vanilla extract in a large bowl. Beat on medium-high with a hand mixer until smooth and fluffy, about 2-5 minutes.


Drop speed to medium and add in gently powdered sugar, a spoon full at a time, until thoroughly mixed. Add a small amount of food coloring to frosting for a pale pink color.


Place a round tip inside a pastry bag and fill it with the cream cheese frosting. Put the icing bag in the fridge for 30 minutes so the icing can firm up. If you refrigerate the icing for longer, you may need to let the icing soften for 30 minutes before using. In any case, test frosting on a plate before using to check the consistency.


For the red velvet cake dip: While the icing chills, we will prepare the cake dip. Place cream cheese and butter in a bowl. Beat medium-high until with a hand mixer until smooth and fluffy again, about 2-5 minutes.


Drop the speed to medium and slowly add in the dry red velvet cake mix, powdered sugar, and brown sugar until thoroughly mixed.


Asemble all together: Fill in a large, serving bowl with the red velvet dip, and smooth the top into a dome.


Pipe icing on top of red velvet cake batter dip in the design of a brain. Brush with red food coloring diluted in a little water to simulate blood to look more real.

Chef's tip

Serve immediately with ladyfingers, wafers or other biscuits for dipping!


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It 2017 Terror. Fantástico.

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