Here are some icing recipes that I use most frequently on cupcake and cakes…

Easy Buttercream Icing

In a mixing bowl combine 1 pound powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla, 5 tablespoon softened butter.  Beat until smooth (remember to scrape bowl).

My Favorite Decorator Icing

1 cup butter*  (1/2 cup butter & 1/2 cup shortening works well in heat)

1 pound powdered sugar (4 cups)

1/4 teaspoon salt

1 1/2 teaspoons meringue powder (optional, but helps give a light crust)

1 teaspoon vanilla extract (lemon, orange, etc.)

1/4 teaspoon almond extract (optional)

2-3 ounces heavy cream

In a large mixer bowl with paddle attachment, cream butter, sugar, meringue powder and 1/2 of the cream.  Add salt, flavorings and enough cream to make the consistency you desire.  Beat at medium speed until icing is fluffy.

*You may substitute vegetable shortening (Crisco) for part or all of the butter, but it will result in a different texture and taste.  This will give you a more decorator friendly icing.

Chocolate Icing

Follow the Favorite Decorator Icing recipe with the addition of 1/4 cup cocoa powder for a light chocolate flavor or 1/2 cup cocoa powder for a darker chocolate flavor.  It may be necessary to add a little more cream for a desirable consistency.

Cream Cheese Icing

In a mixing bowl, combine 8 ounces (1 block) cream cheese*,  1/2 cup (1 stick) butter, 1 teaspoon vanilla bean paste or extract.  Beat until creamy.  Add one pound (about 4 1/2 cups) powdered sugar and beat well.  Add more powdered sugar if necessary.

* I sometimes substitute neufchâtel (light or low fat) cream cheese.