Ingredients

• 2 stick butter, at room temperature
• 2 – 8 ounce block cream cheese, at room temperature
• 4 teaspoons vanilla
• 6 cups powdered sugar
• 1 cup Dutch-processed cocoa powder

Instructions

Ingredients

• 1 cup heavy cream
• 1 vanilla bean (optional)
• 10 ounces chocolate (60% bittersweet)

Instructions

Ingredients

•     3/4 cup butter
•     1 cup unsweetened cocoa powder
•     4 cups confectioners' sugar
•     1/2 cup hot milk
•     2 tsp vanilla extract

Instructions

Step 1: In a small saucepan over low heat melt butter, add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; set aside to cool slightly. 

Step 2: In large mixing bowl combine confectioners' sugar and milk; beat until smooth.

Step 3: Add chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, about 5 to 10 minutes.

Step 4: Cool at room temperature to spreading consistency, about 1/2 hour.
 

Ingredients

•     4 large egg whites
•     1 cup granulated sugar
•     pinch table salt
•     1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
•     1/4 cup cream of coconut
•     1 teaspoon coconut extract
•     1 teaspoon vanilla extract

Instructions

Step 1: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.

Step 2: Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes.

Step 3: Reduce speed to medium-high and beat in butter 1 piece at a time.

Step 4: Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.

Ingredients

•     1/2 cup butter, room temperature
•     8 ounces cream cheese, room temperature
•     1 pound (1 box)  powdered sugar
•     1 teaspoon vanilla extract

Instructions

Step 1: Cream butter and cream cheese together, about 3 minutes.

Step 2: Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix.  Add the powdered sugar, continually taste to get to desired sweetness.

Adapted from Martha Stewart's Cupcakes
 

Makes about 3 cups

Ingredients

•     6 ounces cream cheese
•     1/3 cup confectioners' sugar
•     1/2 teaspoon salt
•     1 cup creamy peanut butter (not natural)
•     1/2 teaspoon pure vanilla extract
•     1/2 cup heavy cream

Instructions

Step 1: Beat cream cheese and confectioners' sugar with a mixer on medium speed.

Step 2: Add salt, then peanut butter, then vanilla.

Step 3: Whisk cream until soft peaks form, and then fold into peanut butter mixture.

Step 4: Use immediately, or cover and refrigerate for up to 2 days. Bring to room temperature, and beat on low speed until smooth before using.

Ingredients

•     1-1/4 cups extra-fine granulated sugar
•     1/4 cup water
•     5 egg whites
•     4 sticks unsalted butter, cut into tablespoon pieces, room temperature
•     2 tablespoons dark rum
•     1 teaspoon vanilla extract
•     1/2 teaspoon cinnamon

Instructions

Step 1: In a large saucepan over medium heat, combine 1 cup extra-fine granulated sugar with ¼ cup water.  Bring to a boil until temperature reaches 245º F. 

Step 2: While sugar mixture is boiling, whip egg whites in an electric mixer until stiff peaks form. Whip in ¼ cup extra-fine sugar.

Step 3: When syrup reaches correct temperature, slowly pour into meringue in a steady stream with mixer on high. Continue beating until the outside of the bowl reaches room temperature and mixture is thick and glossy, about 10-12 minutes.

Step 4: Beat in butter pieces, one tablespoon at a time. 

Step 5: Mix in rum, vanilla and cinnamon. 

Ingredients

• 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 cup plus 2 tablespoons boiling water
• 1-1/2 cups (3 sticks) unsalted butter, room temperature
• 1 pound confectioners' sugar, sifted
• pinch of salt
• 1 pound best-quality semisweet chocolate, melted and cooled
• 2 teaspoons vanilla

Instructions

Makes 2 cups

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Step 2: Add small amount additional milk, if needed. Stir in vanilla.

Ingredients

•     5 egg whites (large)
•     1-1/4 cup extra-fine granulated sugar
•     1/4 cup water
•     1 pound unsalted butter (room temperature)

Instructions

Step 1: Separate the egg whites and place them in the bowl of the standing mixer fitted with a wire whip attachment.
   
Step 2: Measure 1 cup of sugar and 1/4 cup water into a heavy bottom 1-2 quart sauce pan. Gently stir to combine. 
   
Step 3: Measure 1/4 cup of sugar into a small bowl and set aside. cut the butter into tablespoon size pieces and set aside in a medium bowl. 
   
Step 4: Begin heating the sugar syrup. Place the pot with sugar over medium-high heat. Partially cover with a lid to capture the evaporating water - this will help moisten the sides of the pot to prevent sugar crystals separating from the syrup.
   
Step 5: Begin whipping the egg whites to stiff peaks in a standing mixer fitted with the wire whip attachment on high speed. When the meringue is at stiff peaks, keep the mixer running and pour 1/4 cup sugar into the meringue.

Step 6: Test the temperature of the sugar with a candy thermometer. Raise the heat to bring the syrup to 248 degrees Fahrenheit if it is not there already. When the  syrup is at 248 degrees F, remove the thermometer and slowly pour the syrup into the meringue. 

Step 7: When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving whip. To maintain the same rate of pouring, poor slowly and raise the pot from your shoulder.

   
Step 8: After 1-2 minutes, reduce the speed to medium for about 3-4 minutes or until the meringue is cooled.
   
Step 9: Add the butter, one tablespoon at a time. Raise the speed to high to fully combine the butter with the meringue. This may take a little time so be patient and keep beating until your buttercream is light and fluffy.

Step 10: Add a flavoring of your choice and mix well - see examples below:

For Vaniila Buttercream - add 1 to 2 tsp pure vanilla extract or the seeds of 1 vanilla bean

For Raspberry Buttercream - add 1/4 cup of raspberry puree

For Chocolate Buttercream - add 1/2 cup melted cooled chocolate

For Amaretto Buttercream - add 2-4 tablespoons of amaretto depending on your preference

For Strawberry Buttercream - add 1/2 cup fresh strawberries, pureed in a food processor

For Salted Caramel Buttercream - add 1/2 cup of salted caramel sauce

For Dulce de Leche Buttercream - add 1/2 cup of dulce de leche 

For Coconut Buttercream - add 1/4 to 1/2 cup cream of coconut and 1 teaspoon of coconut extract

 For Lemon Buttercream - add 1/2 cup lemon curd and 1 to 2 tablespoons freshly squeezed lemon juice

Ingredients

•     1 cup sugar
•     4 large egg whites
•     3 sticks (1 1/2 cups) unsalted butter, room temperature
•     1/4 cup fresh lemon juice
•     1 teaspoon vanilla extract

Instructions

Step 1: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Step 2: Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes. Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.

Step 3: Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth. When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the lemon juice and beat until combined. Add in the vanilla.

The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.

Ingredients

•     1 cup sugar
•     4 large egg whites
•     3 sticks (1 1/2 cups) unsalted butter, room temperature
•     1/4 cup limoncello
•     1 to 2 teaspoons lemon extract

Instructions

Step 1: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Step 2: Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.

Step 3: Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled and stiff peaks have formed.

Step 4: Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.

Step 5: When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the limoncello and beat until combined. Add in the lemon extract. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.

Makes about 2 cups

Ingredients

• 1 cup heavy cream
• 8 ounces mascarpone cheese, room temperature
• 1/2 cup confectioners' sugar, sifted

Instructions

Ingredients

•     1 package (8 ounces) cream cheese, softened
•     1/2 cup butter, softenen
•     4 cups confectioners' sugar

Instructions

Step 1: In a large bowl, beat cream cheese and butter until fluffy.

Step 2: For pumpkin cream cheese frosting: Add1/2 cup pumpkin and then confectioners’ sugar, 1 teaspoon vanilla and 1 teaspoon cinnamon; beat until smooth.  For dark rum cream cheese frosting: Add  confectioners' sugar and then 2 to 3 tablespoons dark rum and 1 teaspoon vanilla; beat until smooth.

Adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes

Makes 2 cups

Ingredients

•     3 large egg yolks, or 3-1/2 tablespoons
•     1/4 cup plus 2 tablespoons superfine sugar
•     1/4 cup (2 fluid ounces) golden syrup or light corn syrup
•     1 teaspoon lemon juice, freshly squeezed
•     16 tablespoons (2 sticks) unsalted butter
•     1 teaspoon pure vanilla extract
•     1/3 cup seedless raspberry or strawberry preserves (alternatively, you can use 1/2 cup of fresh raspberries or strawberries, pureed in a food processor)

Instructions

Step 1: To beat the egg yolks: Have ready a 1-cup heatproof glass measure, lightly coated with nonstick cooking spray.

Step 2: In a medium bowl, with an electric mixer, beat the yolks until light in color.

Step 3: Meanwhile, in a small saucepan, preferably nonstick, combine the sugar, golden syrup, and lemon juice.

Step 4: Using a silicone spatula, stir until all the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to boil around the edges. Stop stirring and continue cooking for a few minutes, until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.

Step 5: To complete the buttercream: If using a stand mixer fitted with the whisk beater, with the mixer turned off, pour a small amount of syrup over the yolks. Immediately beat on high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat on high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a silicone spatula to remove the syrup clinging to the glass measure and scrape it off against the beater. Continue beating for 5 minutes.

Step 6: Allow to cool completely. To speed cooling, place the bowl in an ice water bath or in the refrigerator, stirring occasionally.

Step 7: When cool, beat in the butter 1 tablespoon at a time on medium speed. The buttercream will not thicken until almost all of the butter has been added.

Step 8: Add the vanilla and raspberry preserves, if using, and beat on low speed until incorporated.  Place the buttercream in an airtight bowl. Use it at once (it will have a slight crunch until it stands for several hours) or up to 4 hours later. If you are keeping it longer, refrigerate it and bring it to room temperature before using. To restore its texture, rebeat it, but not until it has reached room temperature, in order to avoid curdling

Recipe adapted from JoyofBaking.com

Ingredients

To make royal icing using egg whites:

• 2 large egg whites
• 2 teaspoons fresh lemon juice
• 3 cups powdered sugar, sifted

Instructions

For the royal icing using egg whites:

For the royal icing using meringue powder:

Icing Tips:

Ingredients

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 8 tablespoons of salted butter, at room temperature
• 1/2 teaspoon sea salt
• 1-1/2 cups powdered sugar

Instructions