Cream Cheese Frosting

This is from the Better Homes and Garden Cookbook. I love that book. My sister Melissa can't get enough of this frosting. Anytime I want to send some happiness her way, I make the chocolate version of this frosting with a chocolate cake. Yum!

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened (I prefer butter)
2 teaspoons vanilla
5 3/4 to 6 1/4 cups powdered sugar

DIRECTIONS:

1. Beat cream cheese, butter, and vanilla with electic mixer until light and fulffy. gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2-inch cake.) Cover and store frosted cake in the refrigerator.

CHOCOLATE-CREAM CHEESE FROSTING:
Prepare as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4 cups. Makes about 3 2/3 cups.

Chocolate Butter Frosting

This is adapted from the Better Homes and Garden Cookbook

INGREDIENTS:

6 tablespoons butter (or margarine), softened
1/4 cup unsweetened cocoa powder
4 1/4 cups sifted powdered sugar (about 1 pound)
2 tablespoons milk
1 teaspoon vanilla
Milk (or goat milk)

DIRECTIONS:

1. In a large mixing bowl beat butter until smooth. Beat cocoa powder into butter until well combined. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in the 2 tablespoons of milk and the vanilla
2. Gradually beat in remaining powdered sugar. Beat in enough additional milk to read spreading consistency.
   

This frosts on 13X9X2-inch cake. (Double the recipe to frost the tops and sides of two 8- or 9-inch cake layers.

Almond Butter Frosting

This is my favorite frosting for cut-out cookies!

INGREDIENTS:
6 tablespoons butter or margarine, at room temperature
4 1/2 cups sifted powdered sugar (about 1 pound)
1/4 cup milk (goat milk works great if you're allergic to cow's milk)
1 1/2 teaspoons vanilla
1/2 - 2 teaspoons imitation almond extract (do it to taste!)
Milk
Food coloring (optional)

DIRECTIONS:

1. Beat butter in a large bowl until smooth. Add 1 cup of powdered sugar, beat well. Add the milk, vanilla, and almond extract.
2. Gradually add remaining powdered sugar. Add milk to desired spreading consistency. Add food coloring.
   

NOTE: This will frost a 9X13" cake. Double the recipe to frost two 8- or 9-inch cakes.