quick vanilla buttercream frosting

*Note: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.

*Makes about 4 cups of frosting

INGREDIENTS:
½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

pumpkin cream cheese frosting

Icing:
1 8 oz package cream cheese
1/2 cup pumpkin puree
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 TBSP finely grated orange zest
1/2 tsp vanilla extract
3 1/2 – 4 cups powdered sugar

In a large bowl, beat the cream cheese and pumpkin puree on medium speed of an electric mixer until smooth, about 2-3 minutes. Add the spices, zest and vanilla extract and mix well. Gradually add the sugar and beat until desired consistency. Refrigerate for 1 hour, Remove from refriferator 5-10 minutes before using. Spread on the tops of the completely cooled cupcakes.

simple cream cheese frosting

Cream Cheese Frosting

INGREDIENTS

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

METHOD

1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Variations:

• Adding a teaspoon of Chinese Five Spice is always great for exotic chocolate cakes.
• Adding freshly ground ginger helps spice up a carrot cake.
• Freshly ground chai spice or even the contents of a bag of earl grey tea are heady and aromatic.
• The scrapings from a vanilla bean can be very sweet and heavenly for red velvet or dark chocolate cakes.
• Freshly grated or dried, flaked coconut mixed in makes it perfect for a coconut cake

Vanilla Buttercream Frosting

Yield: Makes about 6 cups

Ingredients

• 1  cup  butter, softened
• 2  (16-ounce) packages powdered sugar
• 2/3  cup  milk
• 1  tablespoon  vanilla extract

Preparation

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.

Bourbon Buttercream Frosting: Substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk.

Southern Living, DECEMBER 2003 

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Peanut Butter Frosting

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.