To finish my previous post on Red Velvet Cupcakes, here are instructions for making standard cream cheese icing. I’ve also included some instructions about how to pipe icing onto the cupcakes using a Ziploc bag.
Cream Cheese Icing
½ cup unsalted butter, softened
2 packages (8 ounces, each) cream cheese, softened
4 teaspoons vanilla extract
2 boxes (16 ounces, each) confectioners’ sugar