Choose your frosting type: buttercream, cream cheese, whipped cream, royal icing, or ganache
For buttercream: beat softened butter until smooth
Add powdered sugar gradually, beating until combined
Add vanilla or other flavoring
Add milk or cream 1 tablespoon at a time to reach desired consistency
Add a pinch of salt if needed
If too thick, add more milk/cream; if too thin, add more powdered sugar
For cream cheese frosting: beat softened cream cheese until smooth
Add softened butter and beat until combined
Add powdered sugar gradually and mix until smooth
Add vanilla and a pinch of salt
Adjust thickness with small amounts of milk or cream if needed
For whipped cream frosting: chill mixing bowl and beaters
Whip heavy cream with powdered sugar until soft or stiff peaks form
Add vanilla and mix briefly
For royal icing: whisk powdered sugar with meringue powder (if using)
Add water or lemon juice gradually until it reaches flooding or piping consistency
Mix until glossy and smooth
For ganache frosting: heat heavy cream until steaming (not boiling)
Pour hot cream over chopped chocolate
Rest 2–5 minutes, then stir until smooth
Cool until thickened, then whip for a lighter frosting (optional)
Use immediately or cover and refrigerate as needed
Bring refrigerated frosting to workable temperature before using
Store frosting covered in the refrigerator and re-whip if needed