Whipped Cream Cheese Frosting

I first made my red velvet cupcakes using this recipe for whipped cream cheese frosting. Light, airy and cream cheesy, the flavor and texture was delicious. We piped the yumminess onto the cupcakes as if dispensing fro-yo and the interplay between the flavors of the cake and the frosting was unmatched. Unfortunately, our spirals didn't hold up too well once they sat outside of the refrigerator for too long, even in the cooler air of a California winter. It is for that reason alone that I now stick to the very stable Sprinkles' Cream Cheese Frosting for my red velvet cupcake needs.

Still, this frosting was good -- fuller and richer than a frosting without the whipped cream. Use this frosting for any cake that will have a close relationship with the fridge.

Whipped Cream Cheese Frosting
(from allrecipes.com)

1 (8 ounce) package cream cheese
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream

Beat whipping cream until stiff peaks form.

In a separate bowl, combine cream cheese, sugar, salt and vanilla. Fold in whipped cream.

Frosts 24 cupcakes.