Like Cinnabon Cream Cheese Frosting

Like-Cinnabon Cream Cheese Frosting

8oz Cream Cheese, softened
1 cube butter, softened
1 lb. powdered sugar
1 tsp lemon juice
1 tsp vanilla

Beat together the cream cheese and the butter.  Slowly add the powdered sugar and mix well.  Beat the mixture together on high for 10 minutes.  It's all about light, fluffy airy frosting, so don't skimp on the mixing!  When you are almost done with the mixing, add the lemon juice and vanilla.

Raspberry Buttercream

Delicious served on lemon cake or lemon cupcakes.

1/2 c. Seedless raspberry preserves
2 cubes butter
1/2 c. Shortening
1 tsp. Vanilla extract
1/2 tsp. Raspberry extract
1 1/2 lbs. Powdered sugar (yes, pounds!)
1-2 Tablespoons cold milk

Cream butter and shortening together in the bowl of an electric or stand mixer. Add extracts and raspberry preserves and mix well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been mixed in, begin adding the cold milk one tablespoon at a time until you reach the desired consistency.

**If you don't have raspberry extract you can just add a bit more preserves until you reach your desired raspberry flavor.

Soft Sugar Cookies...

1 cup softened butter

1 cup yogurt or sour cream

2 cups granulated sugar

2 eggs

2 teaspoons vanilla

6 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Combine softened butter, yogurt or sour cream, sugar, eggs, and vanilla and beat for 2 minutes.

Add baking soda, salt, and flour to the creamed mixture. Mix . Roll dough out with a floured counter and

and a floured rolling pin. Cut with cookie cutters. Bake in a 375 degree oven for 6 to 10 minutes depending

on how hot your oven gets. They should be just lightly brown. DO NOT OVERBAKE!

Cool and frost with butter frosting.

VANILLA BUTTER FROSTING

1/3 cup soft butter

2 cups of powdered sugar

1 teaspoon of vanilla or lemon or almond extract

2 to 6 tablespoons of milk

Food coloring for colored frosting

Mix all together with a beater. Add the milk as you go to get the desired consistency of the

frosting. Add the food coloring at the end and mix to achieve the color you desire.

Whipped Chocolate Ganache Frosting

12 oz chocolate chips (or you can go all out and use 12 oz good quality chocolate!)
1 1/2 c. Heavy Whipping Cream

Heat cream over medium low heat until it just comes to a simmer, stirring constantly. Pour the simmering cream over the chocolate chips that have been placed in a mixing bowl. Stir until chocolate is melted and combined with the cream. Allow to cool at room temperature...overnight on the counter is best, but one hour in the freezer will do! Once it's at room temperature, use a mixer to beat the mixture for 2-3 minutes until light and fluffy. Use to frost cakes or cupcakes.