Butter Cream Frosting

1/3 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Pinch of salt
Additional milk and food coloring

Beat butter until fluffy and then add 2 cups of powdered sugar. Add milk and the vanilla slowly. Beat well. Slowly add the remaining powdered sugar and extra milk if needed.

Chocolate Butter Cream
Make as above reducing the powdered sugar to 4 cups and add 1/2 cup of cocoa

Peanut Butter Frosting 1

1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup cream

Combine peanut butter and butter and 2 cups of powdered sugar and mix well. Slowly add the cream and remaining powdered sugar. This is especially good on chocolate cupcakes.

Peanut Butter Frosting 2

1 cup butter
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla
¼ cup smooth peanut butter
cream

Cream butter until light and fluffly. Add cream cheese and vanilla and mix well. Slowly add powdered sugar until it starts to get too stiff. Add a little cream a teaspoon at a time. When all the powdered sugar is added turn on high and mix then add in the peanut butter and combine well.

Nutella Frosting

4 tablespoons butter
4 tablespoons Nutella
3 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla

Combine butter and Nutella and slowly add milk and powdered sugar until well combined.

Cream Cheese Frosting

8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
4- 4 3/4 cups powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 1/2- 2 3/4 cups additional powdered sugar to reach spreading consistency. Store cakes in refrigerator.

Lemon Cream Cheese Frosting

Make as above substituting 2 teaspoons of lemon juice and zest of one lemon for the vanilla.

Chocolate Ganache Frosting
8 ounces semisweet chocolate
1 cup heavy cream

Melt chocolate with cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy.

Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30-45 minutes

Using a handheld mixer, beat on high speed until thick and creamy. Use immediately