Whisk in vanilla extract and whisk until buttercream is light and fluffy.

Divide buttercream into 4 bowls and add a different color of gel food coloring to each bowl (black, pink, purple, teal).

Plop all the colors into one piping bag with a star tip, and pipe on top of cupcakes.

Using a baking paintbrush, flick white food coloring over the tops to give a nice starstruck effect. Repeat with luster dust. Sprinkle edible glitter stars over the top and enjoy!

Store leftovers in an airtight container in the fridge.

Add milk or cream and vanilla. Mix until dry ingredients are fully moistened and you have a dense, liquid mixture.

Using a mixer fitted with a paddle attachment, whip the frosting on medium high power for about 5 minutes, or until it turns a light brown color and it almost doubles in volume.

Add powdered sugar. Start the mixer on low then increase it to medium to combine the sugar.

Add water. If using, add the dye now. Beat on high for 2 minutes for fluffy frosting. Do not over-mix—the icing can become grainy instead of smooth.

Buttercream can be stored in the fridge of the freezer. Just defrost and then beat for 1 minute before using. Once you ice the cookies, the frosting will set up fully in about half an hour to an hour, allowing you stack the cookies.

Add powdered sweetner and mix on low speed for 1 minute. Then increase the speed to medium and continue mixing for another minute or two.

Add heavy cream, vanilla extract and salt. Continue to mix using medium speed until the frosting is all combined.

One batch will frost about a dozen cupcakes.

Notes:
• Want a chocolate buttercream frosting? Simply add in 1/2 cup sifted cocoa powder when you add in the powdered sweetener. If you frosting becomes too thick, add in a little more heavy cream until it becomes the consistency you like.
• Lakanto powdered sweetener is my favorite brand of low carb sweetener. If you want to use Swerve powdered sweetener, you would need to use a little less. Start with half the amount and add more if you think it needs to be sweeter.

Nutrition per serving: Calories: 145kcal, Carbohydrates: 0g, Protein: 0g, Fat: 16g, Saturated Fat: 10g, Fiber: 0g, Sugar: 0g

Slowly add the powdered sugar a ½ cup at a time until it becomes thick. Keep adding until it is at the right consistency. If it is too thin, add in a little more powdered sugar until it is the consistency you want.
If it is too stiff add 1 tablespoon of milk or water.

Pour 1/4 of the cream into the cream cheese mixture. Beat until completely smooth. Scrape down the sides of the bowl. Repeat 3 more times for a total of 4 additions.

Add the lemon zest and vanilla and beat until smooth. Store in the refrigerator until ready to use. If you want the cream cheese whipped cream to be soft, make sure to take out of the refrigerator for about 15 minutes and give it a good whisk before serving.

Makes enough to frost a layer cake made with two 6-inch layers.

In a heavy bottom saucepan, simmer remaining heavy cream just until slight bubbles appear at the corners, stirring constantly. Keep an eye on it so that it does not burn at the bottom.

Remove from heat and put the hot cream into another bowl containing the chocolate chips. Set aside for few minutes.

After 5–6 minutes, stir chocolate and cream mixture until everything is well combined. Keep ganache mixture in the refrigerator for a few hours.

Remove the chilled ganache and start whisking until stiff peaks form.

Take glass serving bowls and drizzle strips of chocolate syrup onto the glass bowls to make them pretty. Fill half the bowl with the chocolate mousse mixture and then 1/4 of the bowl with plain cream. Garnish the top with chocolate shards and serve chilled.

Add powdered sugar, 1 cup at a time, alternating with milk. Beat each time until combined, scraping down the bowl as needed. Once all of the milk and sugar has been added, increase mixer speed and beat until fluffy. Add more sugar or milk as needed for consistency.

On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired.

The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed.

Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.