* Add additional flavored extracts like mint, orange, or coconut, in addition to the vanilla extract, for a flavorful alternative.

Because of the vegetable shortening, this frosting recipe holds up well in warmer temperatures and will not “melt” as quickly as a buttercream frosting made with only butter. It will also form a thin crust on the outside after it’s been piped which will help it hold its shape.

2. Mix until combined and then add vanilla and cinnamon until fragrant.

3. Using a spoon (or shot glass like I did!), slowly pour the milk into the mixture until smooth and spreadable.

Best part: Taste test to make sure you have enough vanilla and cinnamon. And to make sure you added the right amount of milk to make a smooth icing.

Tip: If you added too much milk, just add a little bit more powdered sugar.

Slowly stir in the powdered sugar, letting each addition mix in entirely before adding the next. Finally, stir in the vanilla, bourbon and maple syrup.

Serve with cinnamon rolls or any other sweets of your liking and enjoy!

Recipe adapted from a recipe by Cathy Lowe on Food Network.

This frosting is perfect for chocolate cupcakes or brownies.

Remove from heat and stir in the vanilla. Add the sea salt and mix to combine.

Allow the mixture to cool in a wide mouth glass jar (or another glass container if you don’t have a jar). Then cover it and place in the refrigerator.

Sauce will keep for months in the refrigerator, if it lasts that long.

You can use the sauce as a topping for ice cream, in brownies or cupcakes, or eat it one teaspoon at a time right out of the jar.

Enjoy

2. Continue stirring until smooth.

3. Mix in the corn syrup. You want glaze to be smooth and shiny so you can add a small amount of additional corn syrup if mixture is too thick.

4. If glazing in different colors, separate the mixture into smaller bowls. Add food color or gel until evenly distributed and glaze is desired color and smoothness.

5. To glaze cookies, place cookies on waxed paper. You can spoon icing onto cookies using small measuring spoon (i.e. half-teaspoon or smaller) or using a small food-safe paintbrush or pipe icing using decorating bag. I use a baggie with a decorating tip attached.

Notes:
- Let glaze completely dry after putting it on the cookies and before stacking or placing cookies in an airtight container. I put glazed cookies in fridge to accelerate hardening.
- Use glaze soon after mixing. Do not store unused glaze in refrigerator or it will harden.

Recipe yield: 1/2 cup

In a saucepan over medium-high heat, whisk together the sugar, water, and cream of tartar. Bring to a boil and, using a candy thermometer, bring the mixture up to 245 F.

Turn your mixer on high and beat the egg whites until frothy and forming soft peaks. Gradually pour in the hot sugar mixture. Beat the mixture for 7 minutes (setting a timer helps here). In the last minute, add your vanilla and any food coloring you may want.

Use to decorate a bundt or similar sized cake, fill whoopie pies, put a dollop on top of your hot cocoa, etc.

Notes: This is the basic recipe. For the pictured cake I used 1/2 teaspoon of vanilla and 1/4 teaspoon almond extract. I also used Wilton gel food coloring, color Rose. A few days previous, I made Peppermint Hot Cocoa Cupcakes for my son’s classroom with this same frosting. For that one I flavored with 1/4 teaspoon peppermint extract and 1/2 teaspoon vanilla. This recipe lends well to many different flavor combinations.

2. Grease a small pan (9×9 or similar size) to store sauce in once cooked. Ensure that the pan is completely greased. If not, the sauce will stick and will be a mess to remove! Set pan aside.

3. In a medium saucepan, heat butter substitute, heavy cream substitute, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Once it hits a boil, remove pan from heat; set aside.

4. In a large saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. Do not stir it during this time! Boil until sugar turns a warm golden brown. This large saucepan should be big enough to handle some bubbling action that occurs when the mixtures are combined.

5. When the sugar mixture is done, after about 10-15 minutes turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Turn on the heat again and cook over medium-low heat for about 10 minutes. Pour caramel into the prepared pan. Allow it to cool 5 minutes then sprinkle with additional sea or kosher salt and add chopped pecans. Place pan in refrigerator and let the mixture cool for 2 hours. Transfer to jar or drizzle away.

Recipe adapted from So How’s It Taste?