1 stick butter, cut in slices
2 squares unsweetened chocolate
6 tablespoons whole milk (not skim or low fat)
1 box of powdered (Confectioner's) sugar
1 teaspoon vanilla
1/2 cup chopped pecans

1. Combine butter, chocolate, and milk in a saucepan and heat on low until bubbles form around the edge.  Remove from heat.
2. Add powdered sugar, a little at a time (very important).   Stir in vanilla and pecans.  
3. Beat until spreading consistency; ice cake while it is still warm.

3 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
2 tablespoons milk or half & half

1. ​In a mixing bowl, beat together the sugar and butter until a bit fluffy. 
   
2. Blend in 1 tablespoon of milk and the vanilla. 
   
3. If it's too thick, add the rest of the milk - a teaspoon at a time.  If too thin, add more sugar.

2 tablespoons butter
2/3 cup dark brown sugar
1/8 teaspoon salt
​1/3 cup whipping cream
​2 and 1/3 cup powdered sugar
​1/2 teaspoon vanilla

1. Melt butter in saucepan (don't burn.)  Stir in brown sugar, salt, and whipping cream.  Heat to boiling, stirring constantly.  Remove from heat and cool to lukewarm.
2. Stir in powdered sugar gradually, adding only enough until frosting is spreading consistency.  Then stir in vanilla.

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3 tablespoons hot water
1 cup confectioner's sugar (powdered sugar)
1 unbeaten egg white
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla

1. Stir and boil water and sugar in a pan until sugar completely dissolves.  
2. Put egg white, cream of tartar and salt in a mixing bowl.  Add hot sugar syrup.  Beat at high speed (adding vanilla as you beat) until it's spreading consistency - about 3 minutes.  Let cool a bit before icing the cake.

3 ounces unsweetened chocolate
3 ounces cream cheese (softened at room temperature)
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon salt

1. Melt chocolate in microwave or over very low heat, stirring.
2. In a mixing bowl, beat together: cream cheese and milk.  Gradually beat in sugar and salt. 
3. Stir in melted chocolate and beat until smooth and ready to spread.

3/4 cup powdered sugar
3  ounces cream ​cheese, softened
1 and 1/2 Tbsp cream or milk
1 tsp vanilla extract
1/2 tsp cinnamon, optional​​

1. ​Sift the powdered sugar into a bowl.
2. In a separate mixing bowl, beat cream cheese and milk until light and fluffy.
3. Beat in sugar gradually.
4. Mix in vanilla and cinnamon.

1 cup butter, softened
3 and 1/2 cups powdered sugar
1/2 cup cocoa (unsweetened)
3 tablespoons whipping cream, half & half& or whole milk
1/4 teaspoon salt
2 teaspoons vanilla

1. Beat butter for 2 minutes or so in a mixing bowl.
2. Add rest of ingredients and beat for a couple more minutes.  (If it's too runny, add a bit more powdered sugar; if too thick, add more milk.
3. Frost cake immediately or store in refrigerator for no more than 5 days.  Before using, beat again with mixer.

1 (6-ounce) package butterscotch chips
2 tablespoons water
1 (8-ounce) package cream cheese
1/8 teaspoon salt

1 tablespoon heavy cream or half & half
1 teaspoon vanilla
1 cup heavy cream (whipped)