Frostings...

CREAM CHEESE FROSTING (from www.elise.com)
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I normally use Cream Cheese Frosting for the Prune Cake and the Carrot Cake.
Ingredients:

200g Philadelphia Cream Cheese, room temperature
100g butter, room temperature
500g confectioner´s/powdered sugar (around 2.5 cups)
1 tsp vanilla
1 tsp lemon juice

Cream butter and cheese together. Sift in confectioner´s sugar. Stir in vanilla.

If you want a stiffer frosting (e.g. to be used for piping design), just add confectioner´s sugar little by little until you reach the desired consistency.



BASIC BUTTERCREAM ICING (from www.wilton.com)
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250g butter (around 1 cup)
1 tsp clear vanilla extract or vanilla sugar (powdered vanilla)
4 cups sifted confectioner´s sugar ( i tend to use only 3 cups as I find this too sweet for my taste)
2 tbsp milk

Cream butter. Add vanilla. Gradually add sugar a cup at a time, beating well on medium speed. Add milk and beat at medium sppeed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.



CHOCOLATE BUTTERCREAM ICING (also from www.wilton.com)
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Use Basic Buttercream Icing recipe. Add 3/4cup powdered cocoa or 3oz unsweetend chocolate squares, melted. Add 1 to 2 tbsp milk. Mix until well blended.