what is a good homemade recipe for frosting?

Question

i got yellow cupcake batter, and i'm undecided

Answer 1

This is the shizzle.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted

BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.
ADD sugar gradually, beating until well blended after each addition.

Answer 2

Low-fat Chocolate Frosting

2 2/3 cups confectioners' sugar, sifted, divided
6 tablespoons low-fat margarine (2 fat grams per tablespoon)
1/2 cup Dutch-process cocoa powder (such as Hershey's European-style or Droste)
1 teaspoon vanilla extract
2-3 teaspoons skim milk

Place half of the sifted sugar, the margarine, cocoa and vanilla in the bowl of a food
processor with the steel blade in place.

Process, pulsing, for 5 to 7 seconds, or until the sugar dissolves. Add the remaining sugar and 2 teaspoons of the milk and process, pulsing, for 5 to 7 seconds, or until smooth.

If the frosting is too thick, add 1 more teaspoon of milk and process until combined.
Spread the frosting on the cake.

Answer 3

Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cupcakes when they are completely cool.

Answer 4

Granny Barry's Chocolate Filling

3 cups Sugar
2/3 cup Cocoa
2/3 cup Canned Milk
1 stick Butter
1 tbs. Vanilla

Mix sugar, cocoa and canned milk together. Cook until it forms a soft ball in cold water. Add 1 stick Butter or Margarine and 1 tbs Vanilla. When slightly cooled, spread on cake.

Answer 5

I found this recipe and it even had a video showing how to do it.
Marshmallow Fondant

1/4 cup vegetable shortening (Crisco)

1 pound of white mini marshmallows

1 teaspoon clear vanilla flavor

1 teaspoon butter flavor

2 tablespoons water

2 pounds powdered sugar

Grease the inside of a large microwavable bowl with vegetable shortening (Crisco).


Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals – stirring after each - until the marshmallows are completely melted.

Put powdered sugar into large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon.)

Add liquefied marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.

Answer 6

1 box powdered sugar
Grated lemon peel of one lemon
Squeeze juice of 1 lemon
3 Tbs softened butter
Add a little milk to Constancy (trickle in). For smoother icing add a little flour. I like mine more of a glaze but, for cup cakes you may want to fluff it up.

Since you have my frosting recipe, tee hee, you may as well have the cake that goes with it. Very easy.
1 Super Moist Lemon Cake mix. Fix according to directions except beat eggs real good with peel of one lemon. That's it. I don't know why people make such a big fuss over this frosted cake but, they do.