Choose your frosting type (buttercream, cream cheese, whipped, ganache, royal icing)
Measure ingredients accurately
For buttercream:
Beat softened butter until smooth
Gradually add powdered sugar
Add vanilla and a pinch of salt
Add milk or cream a little at a time until desired consistency
For cream cheese frosting:
Beat softened cream cheese until smooth
Beat in softened butter
Gradually add powdered sugar
Mix in vanilla and salt
Add milk as needed for spreadable texture
For whipped frosting:
Chill mixing bowl and beaters
Whip cold heavy cream to soft peaks
Gradually add powdered sugar and vanilla
Continue whipping to desired stiffness
For chocolate ganache frosting:
Heat heavy cream until steaming (not boiling)
Pour over chopped chocolate
Let sit briefly, then stir until smooth
Cool until thickened, then beat briefly to spread
For royal icing:
Whisk powdered sugar with meringue powder (or egg whites)
Add water or lemon juice gradually to reach piping/spreading consistency
Mix until glossy and smooth
Adjust consistency as needed:
Too thick: add small amounts of liquid
Too thin: add more powdered sugar or chill
Use immediately or refrigerate:
Store covered in the refrigerator
Bring to workable temperature before using
Frost cakes/cupcakes:
Spread with an offset spatula or pipe with a piping bag