Aneka Frosting [http://cupcakeblog.com]

Chocolate Ganache
8 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
pinch salt

Citrus Cream Cheese Frosting
1/2 stick butter
1 8oz packages of cream cheese
1/2 teaspoon mixed citrus zest (from lemons, limes, oranges, whatever citrus you have)
1 teaspoon citrus juice (same as above)
2 cups confectioner’s sugar
3-4 drops of purple food coloring

1. soften butter in the mixer on high speed
2. add cream cheese and beat until combined
3. sift confectioner’s sugar
4. add about half of the confectioner’s sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine
5. add remaining confectioner’s sugar in stages until desired consistency and sweetness is achieved
6. add purple food coloring and mix until consistent color is achieved

Matcha Green Tea Frosting
2 sticks butter
8 ounces or 1 package of Philly cream cheese
3 cups powdered sugar
~2 tablespoons matcha powder

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
4. Taste. Add more matcha if desired (I find some matcha powder is stronger then others) and more powdered sugar if its not thick enough. 3 cups worked for me.

Meringue Frosting
1 cup egg whites (from approximately 7-8 eggs)
2 cups sugar
3 drops lime juice

1. combine the ingredients into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees fahrenheit
3. beat on medium speed for 10 minutes
4. beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more

Mascarpone Frosting

12 ounces mascarpone cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and mascarpone cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar, almond extract and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Vanilla Cream Cheese Frosting

2 sticks (1 cup) butter, room temperature
1-1/2 packages of Philly cream cheese
3-4 cups sifted powdered sugar
1 teaspoon vanilla extract

1. Beat butter at medium speed until creamy.
2. Add cream cheese and beat until combined.
3. Sift 3 cups of the powdered sugar into the butter and cream cheese. Add the vanilla extract. Beat until combined.
4. Add more sugar until you get to the consistency and sweetness you like. I used 4 cups.

Chocolate Fudge Frosting

4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).