Teresa’s Vanilla Frosting

Teresa’s Vanilla Frosting

Yields enough for 24 cupcakes

1 1/2 sticks butter, room temperature
4 cups confectionary sugar
12 TBS heavy cream
1 TBS vanilla
Dash of salt

Combine all ingredients and beat until smooth and creamy. If you do not have a professional bakers Icing decorating bag, simply load the icing into a Ziploc bag trying to get all the air out of it, and close it, and cut the corner (a VERY, VERY small cut) and use it to pipe the icing onto the cupcakes.

Keep refrigerated.

Teresa’s Peanut Butter Frosting

Teresa’s Peanut Butter Frosting

Yields enough to cover a three-layer 9 inch round layer cake

2 oz cream cheese, room temperature
1 stick butter, room temperature
1 1/2 cup creamy peanut butter
2 cups confectionery sugar
12 TBS heavy cream
1 TBS vanilla flavoring
Dash salt

Combine all ingredients and beat until smooth. If frosting is too runny or taste to peanut buttery for your taste, add up to half cup more confectionery sugar.

Keep refrigerated.