CHOCOLATE FROSTING: 3 cups powdered sugar, 2/3 c. unsweetened cocoa powder, 1/2 c. butter or margarine, 5 to 6 Tbsp. milk, 1 tsp. vanilla. Beat 1 cup powdered sugar, cocoa powder, butter, 2 Tbsp. milk and vanilla together until smooth. Add rest of powdered sugar and enough milk to make spreading consistency. Beat until smooth.
VANILLA BUTTERCREAM FROSTING: 1/2 c. butter, 3 to 4 Tbsp. milk, 4 1/2 c. powdered sugar, 1 tsp. vanilla. Cream together butter, 1 Tbsp. milk, 1 1/2 c. powdered sugar and vanilla. Add rest of powdered sugar and enough milk to make spreading consistency, Beat until smooth
CREAM CHEESE FROSTING: 1/4 c. butter, 4 oz. cream cheese (not the spread), 3 c. powdered sugar, 2 tsp. vanilla. Beat all ingredients until smooth. You may add milk if it seems too stiff to spread.
at 7:34 AM on Apr. 13, 2009