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Baker’s Note

For a two-color icing variation, spread one color of icing evenly over a baked sliced cookie or cookie cutout. While the first color is still wet, apply dots or lines of a second color of icing. Use a toothpick to pull through the dots or lines, making a design or giving a marbled look.

CREAM CHEESE FROSTING

This very versatile frosting is classic on carrot cake, but I think you will soon agree that it is unbeatable on brownies.

6 ounces cream cheese, softened

¼ cup (½ stick) butter, softened

1 teaspoon vanilla extract

2 ¼ cups powdered sugar, sifted

Beat the cream cheese, softened butter, and vanilla extract in a medium bowl with an electric mixer set on medium speed until smooth. Gradually add the powdered sugar, beating until incorporated and smooth.

MAKES ABOUT 1¾ CUPS.

CREAMY CHOCOLATE COOKIE FROSTING

2 cups sifted powdered sugar

¼ cup (½ stick) butter, softened

1¼ teaspoons vanilla extract

2 (1-ounce) squares unsweetened baking chocolate, melted and cooled

2–3 tablespoons milk

Mix the powdered sugar and butter in a medium bowl with a wooden spoon or an electric mixer on low speed. Stir in the vanilla and chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable. Add more milk as necessary to make spreadable, or more powdered sugar if mixture becomes too thin.

MAKES ABOUT 1½ CUPS.

Variations:

MOCHA VARIATION: Add 2 ½ teaspoons instant espresso or coffee powder along with powdered sugar.

WHITE CHOCOLATE VARIATION: Substitute 2 ounces chopped white chocolate baking bar, melted and cooled, for the semisweet chocolate.

DARK CHOCOLATE FROSTING

3 tablespoons butter (or margarine)

2 tablespoons corn syrup

2 tablespoons water

2 ounces unsweetened baking chocolate, chopped

2 teaspoons vanilla

1 cup sifted powdered sugar

Combine the butter, corn syrup, and water in a medium saucepan set over medium-high heat; bring to a boil. Remove from heat. Stir in the chocolate, whisking until melted. With wire whisk beat in vanilla and enough powdered sugar until frosting is of spreading consistency.

MAKES ABOUT ¾ CUP.

EASY COCOA ICING

5 tablespoons unsalted butter, softened

2 cups sifted powdered sugar, divided

2–4 tablespoons milk

¾ teaspoon vanilla extract

½ cup unsweetened cocoa powder

Beat the butter in a large bowl until fluffy. Gradually beat in 1 cup powered sugar. Beat in 1 tablespoon milk and vanilla. Add the cocoa and remaining sugar; beat until blended, thinning with more milk if necessary.

MAKES ABOUT 1 1/3 CUPS.

FLUFFIEST CHOCOLATE BUTTERCREAM

Curiously enough, this very fluffy, very buttery, very easy, and very delicious light chocolate frosting comes courtesy of a good friend who is a very avid exerciser and health food junkie and is also a dedicated chocolate aficionado. It is also heavenly on angel food cake.

2 (1-ounce) squares bittersweet or semisweet chocolate, coarsely chopped

½ (7-ounce) jar marshmallow creme

¾ cup (1½ sticks) butter, softened and cut into chunks

Melt the chocolate in a medium double boiler set over simmering water, stirring until melted and smooth. Remove from heat and let cool for 15–20 minutes.

Beat the marshmallow creme in a medium bowl with an electric mixer on high until smooth. Gradually add the chunks of butter, mixing until incorporated, smooth and fluffy. Scrape bowl well and add the melted, cooled chocolate. Mix on high speed until incorporated and smooth. Use immediately.

MAKES ABOUT 2 CUPS, ENOUGH TO

GENEROUSLY FROST A 13 X 9-INCH PAN OF

BROWNIES OR 48–60 COOKIES.

FRESH CITRUS (LEMON, LIME, OR ORANGE) ICING

3 cups sifted powdered sugar

2 teaspoons grated lemon, orange, or lime zest

5–6 tablespoons fresh lemon, orange, or lime juice

Place powdered sugar in medium bowl. Mix in zest and enough juice as needed to make icing just thin enough to drip off fork.

MAKES ABOUT 1 1/3 CUPS.

FRUITY FROSTING

3 cups sifted powdered sugar

3 tablespoons butter, softened

2/3 cup preserves or jam, any variety

Beat the powdered sugar,