Fluffy Vanilla Frosting

1 1/2 cups (3 sticks) unsalted butter room temperature

1 pound (4 cups) confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add the confectioners' sugar 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

3. Add vanilla and beat until frosting is smooth. If not using immediately frosting can be refrigerate up to 10 days in an airtight container. Before using bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Makes about 4 cups. Great on children's cakes, can be tinted with food color. Add a drop at a time and stir with a flexible spatula until well combined before adding more. Martha Steward Recipe.

Dark Chocolate Frosting

1/4 cup plus 2 TBL unsweetened Dutch-process cocoa powder

1/4 cug plus 2 TBL boiling water

1 1/2 cups (3 sticks) unsalted butter, room temperature

1/2 c confectioners' sugar, sifted

Pinch of salt

1 lb best-quality semi sweet chocolate melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, convections' sugar and salt until pale and fluffy. Reduce speed to low. Add meted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using bring to room temperature, and beat on low speed until smooth again.

Great consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Makes about 5 cups. Recipe from Martha Stewart.