Buttercream & Creamcheese Frostings

They can't all be South Beach. . . .

Buttercream Frosting
1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed (optional)

1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Tips:
This probably needs to be doubled up for most cupcake batches.
2/3 c cocoa will make it chocolate.
Use "clear" flavorings for WHITE icing (regular vanilla will tint it a bit).
Dries well for sugar cookies.
Refrigerate for an hour before using to thicken enough for piping.

Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Tips:
Optional tweaks - 1 - 8 oz. cream cheese, 1/4 c. butter, and 2 c. powdered sugar, 1 1/2 tsp. vanilla.
Add one more cup of sugar if you like a sweeter frosting; this one is very cream cheesy and not that sweet.
Might want to halve the recipe for smaller cakes (this frosts two 9" cakes).
Not stiff enough for any super fancy decorating schemes.