Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate, or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter; blend well. Continue as directed above.