Katie's Vanilla Buttercream

 Ingredients:

1 cup butter, softened

4-5 cups powdered sugar

1/4 cup heavy cream or whole milk

2 tsp vanilla extract

1/4 tsp salt

Preparation:

1. With a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

2. Add 4 1/2 cups confectioner's sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

3. Add up to 1/2 cup more confectioner's sugar if frosting is too thin, or another tablespoon of cream of frosting is too thick.

4. Add a pinch of salt is frosting it too sweet.

Katie's Chocolate Buttercream

 Ingredients:

1 cup butter, softened

1/2 tsp salt

2 tsp vanilla extract

3 1/2 cups powdered sugar

1/2 unsweetened cocoa powder

4 tblsp heavy cream

Preparation:

1. In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy, and nearly white in appearance  

2. Add in the salt and vanilla  Mix until incorporated.

3. With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.

4. Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.

5. Beat for one minute on medium speed until smooth and creamy.

Note: The beater blade attachment produces a denser icing. However, if you'd like an airer frosting, use the whisk attachment and whisk for an extra 1-2 minutes.

Katie's Peanut Butter Icing

 Ingredients:

1/2 cup butter, softened

1 cup creamy peanut butter

3 tblsp milk or heavy cream

2 cups powdered sugar

Preparation:

1. In a bowl, blend together peanut butter, powdered sugar, butter, and milk for 3-4 minutes or until light and fluffy.

Katie's Mint Chocolate Chip Icing

Ingredients:

5 large egg whites, or meringue powder equivalent
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter, room temperature and cubed
1 tsp mint extract
3 oz chocolate, chopped

Green food coloring gel

Preparation:

1. Place egg whites and sugar into the bowl of a stand mixer. Whisk until combined.

2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3 mins).

3. Place bowl back on mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch -- approx. 5-10 mins).

4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth. 

5. Add peppermint extract.

6. Stop the mixer. Add desired amount of green food coloring gel and whip until smooth and evenly green. Add more color gel if desired.

7. Fold in chopped chocolate.

Katie's High Humidity Buttercream Icing (good for decorating)

Ingredients:

3 cups vegetable shortening 
9-10 cups confectioner's sugar
2 Tblsp. meringue powder 
1/2 tsp salt
6-8 Tblsp. milk or cream
2 tsp clear vanilla extract 
1/2 to 1 tsp butter extract

Preparation:

1. Mix shortening until smooth.

2. Add salt, 4 cups of the sugar, 3 Tblsp. of the milk and the meringue powder. Mix well.

3. Add in 5 cups of the sugar, plus another 3 Tblsp. milk and mix well.

4. Scrape down the sides of the bowl. Mix in a Tblsp. or two of milk or cream if the buttercream is too thick.

5. Add the extracts and mix more.

6. Add in a Tblsp. at a time of milk if the icing is too thick.

7. Finish by mixing by hand with a rubber spatula to help press out any air bubbles.

NOTE: Makes enough to cover two 8" round cakes. Keep covered when not using.