Lemon Buttercream

From: www.ourbestbites.com

1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar

Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency. Makes 2 3/4 c.

Cream Cheese Frosting

From: Katie Duncombe

2 sticks of butter; softened
1 (8oz) block of cream cheese; softened
4 tsps. vanilla
2 lbs. (1 bag) of powdered sugar

Blend cream cheese and butter together until smooth and fluffy.
Add vanilla; mix well
Slowly add powdered sugar until well blended; about 1 cup at a time

Cinnabon-Like Cream Cheese Frosting

8 oz. cream cheese

1 cube butter; softened

1 lb. powdered sugar

1 tsp. lemon juice

1 tsp. vanilla

1. Beat together the cream cheese and butter.
2. Slowly add the powdered sugar and mix well.
3. Beat the mixture together on high for 10 minutes; don't skimp on the mixing!
4. When you are almost done with mixing, add the lemon juice and vanilla.

Light and Tasty Cupcake Frosting or Filling

From:  www.ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

1. Whisk together the flour and the milk. 
2. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). 
3. Even though it's thick, you can still get it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
4. It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. 
5. Then while beating, add in the thickened milk mixture and the vanilla. 
6. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens.  You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :) 
One batch makes enough to frost 12 cupcakes .


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2.  If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can.  It should come together, but it takes a little patience! 

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Lyssa's Luscious Sugar Cookie FROSTING

A must for Lyssa's sugar cookies!! Don't even think about using your grandma's recipe!

¼ cup water
¾ cup shortening
½ cup butter
½ tsp salt
½ tsp vanilla
5 cups powdered sugar

Add first 5 ingredients and mix. Slowly add powdered sugar in about 1 cup at a time. Mix well and add color as needed!!