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MAKES ABOUT 1½ CUPS.

IRISH CREAM FROSTING

½ cup (1 stick) unsalted butter, softened

1½ cups powdered sugar, sifted

1 pinch of salt

3 ½ tablespoons Irish cream liqueur

Cream the butter in a medium bowl with an electric mixer until it is smooth. Beat in the powdered sugar, gradually; beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.

MAKES ABOUT 1¼ CUPS.

IRISH CREAM FROSTING (CREAM CHEESE)

This frosting is so good, it’s very difficult to keep from eating it straight off the spoon. Once you try it on brownies or chocolate cookies, though, you’ll find it’s worth the initial restraint.

¼ cup (½ stick) unsalted butter, softened

1 (3-ounce) package cream cheese, softened

2 tablespoons Irish cream liqueur

2 cups powdered sugar, sifted

Beat the butter, cream cheese, and liqueur in a medium mixing bowl on medium speed until blended, smooth, and fluffy. Gradually add the powdered sugar, beating on medium until light and creamy. Add a little more powdered sugar if necessary to stiffen frosting.

MAKES ABOUT 1½ CUPS FROSTING, ENOUGH

TO FROST A 13 X 9-INCH PAN OF BROWNIES

OR 48–60 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

KAHLUA COFFEE ICING

This doubly coffee icing can also be used with great success on the brownie biscotti in the “Formed, Filled, and Fancy Cookies” chapter. Simply spread over one side of the biscotto with a butter knife or small offset spatula, then set on wire rack to harden.

3 ½ tablespoons Kahlua or other coffee liqueur

2 teaspoons instant espresso or coffee powder

1 teaspoon vanilla extract

1 pinch salt

3 cups powdered sugar, sifted

Combine the liqueur, espresso powder, vanilla, and pinch of salt in a medium bowl until dissolved. Whisk in powdered sugar until smooth.

MAKES ABOUT 1 1/3 CUPS ICING,

ENOUGH TO ICE A 13 X 9-INCH PAN

OF BROWNIES OR 48–60 COOKIES.

LADY BALTIMORE FROSTING

½ cup golden raisins, chopped

½ cup chopped dried figs (about 8 whole, stems removed)

1 tablespoon brandy (or bourbon)

3 tablespoons chopped red or green candied cherries

1 cup canned creamy white cake frosting

Place chopped raisins and figs in a small bowl. Stir in brandy; let stand for 30 minutes (do not drain). Stir together the brandy-fruit mixture, candied cherries, and white frosting.

MAKES ABOUT 1½ CUPS.

MAPLE FROSTING

Maple and chocolate may sound like an unusual combination, but the proof is in the tasting here. You will wonder why you haven’t matched the two before now!

3 cups powdered sugar, sifted

2 (3-ounce) packages cream cheese, softened

2 tablespoons butter, softened

1 tablespoon maple-flavored extract

Beat the powdered sugar, softened cream cheese, butter, and maple flavoring in a medium bowl until smooth.

MAKES ABOUT 1¾ CUPS.

MAPLE ICING

¼ cup (½ stick) butter, softened

2 ¼ cups sifted powdered sugar

1 teaspoon maple-flavored extract

3–4 teaspoons milk

Cream butter in a medium bowl with an electric mixer or a wooden spoon; gradually add powdered sugar. Stir in maple extract and enough milk to make frosting of spreading consistency.

MAKES ABOUT ¾ CUP.

MILK CHOCOLATE FROSTING

This is my very favorite chocolate frosting. It’s light and buttery with a smooth milk chocolate finish that makes a superb crowning touch to a host of dark chocolate brownie, cupcake, and cookie options.

2 (2-ounce) squares unsweetened baking chocolate, coarsely chopped

½ cup (1 stick) butter, softened

¾ cup powdered sugar, sifted

½ cup heavy whipping cream

Put 1 inch of water in a large skillet. Bring to a low simmer over medium-low heat.

Place the chopped chocolate in large metal bowl; place the metal bowl in the skillet of water; stir chocolate until melted and smooth. Remove bowl from heat and cool for 15 minutes. Add the butter to the bowl of melted chocolate. Beat with electric mixer set on medium until blended.