Last night I had six cupcakes that were frosted with the cream cheese frosting recommended along with the Brown Eyed Baker recipe that I used.  It was tasty, better after spending the night in the fridge, but still not my favorite.  Luckily I still had six left feeling a bit naked just waiting to be frosted.  Irvin Lin of Eat the Love recommended his favorite cream cheese frosting, a recipe from the New York Times.  It replaces butter with marscapone and has you fold whipped cream into the final mix.  Plus, there is less confectioner’s sugar, so you get a cleaner flavor.  I was able to pipe the frosting much easier and it held its integrity much better. When I tried to fold the whipped cream into the cream cheese mix, it seemed to get a bit clotted, so I put it back on my stand mixer with the paddle attachment.  About 30 seconds on low and it was back to a smooth texture. Never before have I wanted to eat an entire bowl of frosting.  Luckily I was able to “clean” off the rubber spatula and paddle pretty easily.  Then of course I had to finish frosting the rest of the cupcakes and have a little taste test.  Lets just say that this is the BEST cream cheese frosting I’ve ever had.  Not too sweet, light and fluffy, and the perfect compliment to the cupcake.  I cannot wait to use this on a whole cake!  Tonight I will dream about this frosting. 

Red Velvet Cake Icing