Cream Cheese Frosting (from The Cake Boss)

Due to all the sugar that's needed to provide support, this isn't at the very top of my list of favorite frostings, but the cream cheese really makes a delicious complement to such cupcakes as the Red Velvet. One could try to play with using some gelatin to help provide support instead of the sugar.

• 2 8oz packages Philly cream cheese
• 1 stick unsalted butter, softened
• 1 tsp pure vanilla extract
• 2 cup confectioners' sugar, sifted

1. Put the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and paddle at medium speed until creamy, approximately 30 seconds.
2. With the motor running, pour in the vanilla and paddle for 30 seconds. Add the sugar, a little at a time, and mix until smooth, approximately 1 minute after the last addition.
3. Use this as soon as you make it, because it will get very stiff in the refrigerator. If you have to refrigerate it (for a maximum of 2 days), do not microwave it to freshen it. Instead, let it rest at room temperature for 4 hours to soften.