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.)