Cream Cheese Frosting:

• 8 ounces (227 grams) cream cheese, room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
• 2/3 cup (160 ml) cold heavy whipping cream (double cream)
  

Now: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

Read more: http://www.joyofbaking.com/RedVelvetCupcakes.html#ixzz1ZAp3gfTS

Read more: http://www.joyofbaking.com/RedVelvetCupcakes.html#ixzz1ZAowKwWf