Peanut Butter Frosting

 1 cup butter

1/2 c creamy peanut butter

1 tsp vanilla extract 

1 pinch salt 

4 c confectioners sugar 

1/4 c milk, or more if needed 

Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla, and salt; beat until smooth. Slowly pour confectioners sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached. 

Whipped cream frosting

 

2 cups heavy cream, 1/3 cup powdered sugar, and 1 small pack (1/2 cup) of pudding mix(any flavor)

Very stable and pipes beautifully 

Stabilized Whip Cream

  

Use whip it. 1 packet per 1 cup heavy cream, 1/4 cup confectioners sugar, 1/2 tsp vanilla. 

Double the recipe. 

Really Good Buttercream Frosting

There are so many variations, flavors and techniques but this one is always a winner.  You can use lemon extract, almond, add citrus zest, 1/2 cup of cocoa powder for chocolate.  This will frost at 3 layer cake, with some to spare depending on how thickly you frost. You can add food coloring too!

4 sticks softened butter......room temp, not melted

     (Note:  you can use 3 sticks and 1/2 cup solid shortening if  desired.  Shortening holds up better in the heat just FYI)

1 tablespoon vanilla extract

32 oz powdered sugar

dash of salt (only if you use unsalted butter)

1/4 to 1/2 cup heavy cream or whole milk

Beat butter until very creamy, scraping sides of bowl periodically.  Do this for at least 5-10 minutes.  Creamy butter is key.  Add vanilla and begin adding powdered sugar in 1-2 cup increments and creaming well.  Scrape sides of bowl each time you add ingredients. Add a little milk along.  Not too much at a time. 

 It can become too thin quickly.  Continue until you get desired spreadable consistency.  Then keep that mixer going for about 10 more minutes on medium speed to get that beautiful whipped, fluffy lusciousness.

Dollop Vanilla Buttercream

2 cups softened butter

2 tablespoons vanilla extract

6 cups confectioners sugar

Mix butter at room temperature in a stand mixer with the paddle attachment until soft, about 3 minutes. Add vanilla and continue mixing about 1 minute. Slowly add powdered sugar and continue mixing after each incorporation of sugar, until all the sugar is in the bowl. Continue mixing about 5 minutes. 

How to make the best and easiest sugar cookie icing

Cream Cheese Frosting from Barefoot Contessa

6 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 tsp pure vanilla extract
2 1/2 sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

Buttercream Frosting-From What's Cooking America -Best Yet

2 sticks (1 cup) butter, room temperature
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners') cane sugar, divided*
1 tablespoon meringue powder (optional but the texture will be smoother)**
Water or milk as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* 2 pounds unsifted powdered sugar = about 8 to 9 cups.

** You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add butter, vanilla extract, and almond extract. Mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated.

Add the remaining powdered sugar, 1/2 cup of powdered sugar at a time, and mix until you get the consistency you want. You may not need to use all the powdered sugar.

Add a little water or milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

Makes about 3 1/2 pounds of Buttercream Icing.

Buttercream Frosting from Cooks.com (Really good!)

1 cup milk
4 tablespoons wondra flour
1 cup sugar
1 cup butter
2 teaspoons vanilla

Combine flour with milk and heat on stove to make a smooth white sauce. Set aside to cool. Then beat butter and sugar until light and creamy. Add the vanilla. Then add white sauce and beat to a pulp. Taste to see that the sugar is dissolved. Enough for one cake.

Almost Like Wegman's Chocolate Frosting

1/2 cup butter, softened
1/2 cup cocoa
2 1/2 to 3 cups powdered sugar
1/3 cup water
1 1/2 tsp vanilla

Beat butter until whipped, add cocoa, sugar, alternate with water and vanilla.

Easy Frosting

Fudge Frosting

Frosting for Meatball Cookies