Brown Butter Glaze

Recipe and Photo Courtesy of Martha Stewart

Makes 1 cup

Ingredients
4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk

DIRECTIONS
Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Cinnabon Copycat Icing

INGREDIENTS
1 stick butter
4 ounces cream cheese
1/4 pound powdered sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract

DIRECTIONS
Allow butter and cream cheese to reach room temperature.

Beat cream cheese and butter together in a bowl with a mixer.

Slowly add in all powdered sugar.

Once all of the sugar is in the bowl mix for at least an additional 12 minutes. Yes, you read that right... 12 minutes.

When almost done, add in the lemon juice and extract.

Covers about 4-6 large rolls.

Basic Cinnamon Roll Glaze

INGREDIENTS
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

DIRECTIONS
Mix ingredients until combined.

White Frosting

Recipe Courtesy of Nicole Cox

INGREDIENTS
8 c. powdered sugar
1 c. Crisco
1 c. Butter
1/2 t. salt
2 t. vanilla (I use the clear, so the frosting stays white)
~2/3 c. whipping cream (Start with a little less and add more, if needed)

Other flavored extract (Optional)

DIRECTIONS
Whip butter and Crisco. Add other ingredients and whip until smooth. If using frosting for decorating, use more Crisco and less butter.

Frosts 2 cakes, or 48 cupcakes

Lemon Glaze

Makes enough to glaze one cake or 24 cupcakes

PHOTO CREDIT

GLAZE
1/3 cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted

DIRECTIONS
Bake cake (or cupcakes) until toothpick comes out clean. Cool for 5 - 10 minutes. Remove from pan(s) and place on cooling rack.In a medium bowl, combine lemon juice and confectioners' sugar. Whisk in the melted butter. Poke tiny holes in the top of the cake and pour glaze over. Brush glaze all over cake.

Cream Cheese Frosting

Makes more than enough to frost a large 9" 2-layer cake.

INGREDIENTS
8 ounces (2 sticks) unsalted butter, room temperature
16 ounces cream cheese (2 blocks), room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

DIRECTIONS
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Lemon Frosting

Makes enough for 12 - 18 cupcakes, depending on your frosting preference

LEMON FROSTING
1/2 cup (1 stick) butter, very soft
3-4 cups powdered sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated lemon zest

DIRECTIONS
Place the butter in a large mixing bowl. Add 2 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar until icing is thick enough to be of good spreading consistency.

Warning: The icing is very tart and sweet. A little goes a long way!

Sprinkles' Strawberry Frosting

Makes enough for 1 dozen cupcakes

INGREDIENTS
1/4 cup whole frozen strawberries, thawed
1/2 cup (1 stick) unsalted butter, firm and slightly cold
Pinch of coarse salt
1 3/4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract


DIRECTIONS
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 1 1/2 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.