Beat slightly softened butter with powdered sugar in mixer until fluffy.

Add in red velvet emulsion, dry buttermilk, heavy cream, cocoa and red coloring.

Beat until smooth and creamy.

Fit piping bag with 857 tip and fill bag with frosting and holding the piping bag straight pip frosting onto cupcakes. One squeeze per cupcakes is how I applied it, holding the tip close to the cupcake and releasing the pressure before pulling piping bag away before going onto the next cupcake.