Cloud Frosting

2.5 Cups white Sugar
6 egg white brought to room temp
.5 cup h20 room temp
.5 teaspoon cream of tartar
1 tblsp vanilla
Combine sugar egg water cream of tartar in kitchen aid with whisk attachment beat just until slightly foamy.
Take off mixer and place of bain marie ( small sauce pot with simmering water) continue to whisk until sugar is dissolved and mixture is warm to the touch or 100 degrees if you like to use a thermometer.
Place back on the mixer and beat on high 12 -16 mins until stiff add vanilla mix thoroughly.

Marthas 7 min frosting

Martha 7 min frosting

• Yield Makes about 8 cups

Ingredients

• 1 1/2 cups sugar
• 2 tablespoons light corn syrup
• 6 large egg whites
• 1 teaspoon pure vanilla extract

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Frosting recipes I have found

Caramel Frosting

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 2  cups  (4 sticks) unsalted butter, at room temperature
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• 1/2  cup  prepared dulce de leche
• 1  teaspoon  pure vanilla extract
• pinch kosher salt

Directions

1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Chocolate Sour Cream

Makes 5 cups| Hands-On Time: 10m| Total Time: 25m

Ingredients

• 12  ounces  semisweet chocolate, chopped
• 1 1/2  cups  (3 sticks) unsalted butter, at room temperature
• 3  cups  confectioners’ sugar
• 3/4  cup  sour cream
• pinch kosher salt

Directions

1. Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
2. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine. 

Lemon

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 2  cups  (4 sticks) unsalted butter, at room temperature
• 2  tablespoons  finely grated lemon zest
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• pinch kosher salt

Directions

1. Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary. 

Coffee

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 1  tablespoon  instant espresso powder
• 2  cups  (4 sticks) unsalted butter, at room temperature
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• 1  teaspoon  pure vanilla extract
• pinch kosher salt

Directions

1. In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary. 

Vanilla

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

• 2  cups  (4 sticks) unsalted butter, at room temperature
• 1  pound  confectioners’ sugar (about 3 3/4 cups), sifted
• 1  teaspoon  pure vanilla extract
• pinch kosher salt

Directions

1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary. 

Chocolate Ganache

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 5hr 10m

Ingredients

• 1  pound  semisweet chocolate, chopped
• 2  cups  heavy cream
• pinch kosher salt

Directions

1. Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)

Frosting time is fall cause it's just too hot in the summer

Here are 3 frostings I plan on trying
Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
¼ cup milk or less, depends upon thickness desired
2 teaspoons clear vanilla extract

Place the butter in a large mixing bow and beat until fluffyl. Add 4 cups of the sugar and then half the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the milk. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

If you are icing a 3-layer cake, use the following recipe proportions:
1½ cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon clear vanilla extract
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Better Cream Whipped Cake Icing

¼ cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
½ tsp vanilla extract

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
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That's the Best Frosting I've Ever Had

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.