Butter Frosting

Frosting:

1 cup butter, room temperature

1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream*
Several drops food coloring (optional)

*I found that 5 tablespoons made the best consistency, UNLESS I added food coloring, then it was just a tad too much

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. 

Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. 

If desired, add food coloring and beat until combined.

Whipped Butter Frosting

This frosting is great on red velvet cakes and cupcakes, it looks and taste like whipped cream.

Ingredients:

• 3 tablespoons flour
• 1 cup milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup butter (DO NOT SUBSTITUTE)

Directions: 

Add milk to flour slowly to avoid lumps.
Cook flour and milk until very thick, stirring constantly.
Cool completely.

Cream sugar, butter, and vanilla, until fluffy.
Add cooled flour/ milk mixture.
Beat on high speed, until very fluffy (it will look and taste like whipped cream).

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

Okay, so I found this recipe through a friend (noshblog.com) of a friends blog (www.joythebaker.com)...who found this recipe in Hummingbird Bakery Cookbook.

This recipe makes one dozen cupcakes, double the recipe to make 2 9-inch layer cakes.

Ingredients:

4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 Tablespoons unsweetened cocoa powder
2  Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Directions:

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and salt and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
I used this frosting, but joythebaker used the frosting listed below.

Cinnamon Cream Cheese Frosting
from Hummingbird Bakery Cookbook
Double the  recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.