Cream Cheese Frosting:
6 oz. cream cheese, softened (I sometimes add all 8oz)
1/2 cup butter softened
1 tsp. vanilla
4 to 4 3/4 cups powdered sugar -depending on what consistency you want
Patti's Chocolate Frosting:
1/3 cup cocoa
1/4 cup milk
1/2 cup softened butter
1/4 tsp. salt
1 1/2 tsp. vanilla
3 1/2 cup powdered sugar
Lemon Cream Cheese Frosting:
1 tsp. finely shredded lemon peel
6 oz. cream cheese, softened
1/2 cup butter softened
1 tsp. lemon juice
4 1/2 to 4 3/4 cups powdered sugar
Finely shred 1 tsp of lemon peel; set aside. In a medium mixing bowl combine cream cheese and lemon juice. Beat with mixer on low to medium speed until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in additional powdered sugar to make frosting that is easy to spread. (Add more powdered sugar if you will be piping) Stir in lemon peel.
*For a plain cream cheese frosting I just omit the lemon peel and replace the lemon juice with either vanilla or almond flavoring.
Buttercream Frosting:
1 cup Crisco
1 tsp. flavoring (vanilla, almond, butter)
2 Tbsp. milk or water
1 lb. powdered sugar (sifted together with Meringue Powder)
1 Tbsp. Meringue Powder
A pinch of salt
Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until ingredients have been thoroughly mixed together. If you don't sift Meringue Powder with sugar it will clump on you. Mix until well blended.
*The only time I use this exact recipe is if I am doing decorating that requires stiffer icing. Even then I usually replace crisco with butter because it tastes better. The Meringue Powder is what makes it stiff.
