I received a request for some homemade frostings for a little girls birthday cake, so here are a few of my favorites! Hope one of them pleases the little princess (and her Mama) on their special day!

Vanilla Bean Butter Cream Frosting

• 1 lb. box powdered sugar
• ½ cup-1 cup butter—taste preference. I always use ½ cup, but sometimes I make a cream cheese frosting by using ½ cup butter PLUS 8oz. cream cheese.
• 1 teaspoon vanilla extract
• Seeds from 1 vanilla pod, optional—if you have them, use them, but they can be expensive to buy.
• 1-2 tablespoons whipping cream—might need up to 4 tablespoons—just keep adding 1 tablespoon at a time until you get the spreading consistency you need.

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Peanut Butter Frosting

• ¾ cup peanut butter
• 1½ teaspoons vanilla
• 1 lb. box of powdered sugar
• 8–10 tablespoons milk

1. In a large mixing bowl, mix peanut butter with vanilla.
2. Then add in 1/3 of powdered sugar, then ½ milk, then 1/3 powdered sugar, then ½ milk, then remaining powdered sugar until you have a smooth spreadable frosting.

Creamy Minty Frosting

• 1½ 1-lb. boxes of powdered sugar
• ½ cup butter, at room temperature
• 2 teaspoons peppermint extract—not mint extract
• ¼ cup milk or cream, approximately
• 1 box Andes Mints, unwrapped and chopped

1. Combine powdered sugar, butter, extract, and milk/cream in a mixing bowl.
2. Beat until light and fluffy, adding more milk or cream, 1 teaspoon at a time, if needed to bring mixture to spreading consistency.
3. Frost the cake, then sprinkle with chopped Andes mints.

Maple Frosting

• 4 oz. cream cheese, softened
• 2 tablespoons margarine or butter, softened
• 3 tablespoons real maple syrup
• ½ teaspoon vanilla
• ½ teaspoon imitation maple flavor
• 2 cups powdered sugar
• ¼ cup finely chopped walnuts

1. In small bowl, combine all frosting ingredients except powdered sugar and walnuts; beat at low speed until smooth.
2. Gradually add powdered sugar, beating until mixture is of spreading consistency.
3. Frost cooled cupcakes, and immediately sprinkle with ¼ cup walnuts.
4. Store in refrigerator.