Before I start, this is a basic buttercream frosting. Before you start making your frosting: 1. Make sure you sift your powdered sugar. It tends to harden together in the bag. The easiest way to break it up is to put it in a food processor and blend it. It will be soft, light, and ready to fluffy frosting. During making your frosting: 2. Add any colour you want to add near the middle of the mixing process. That way it won't streak and your frosting won't taste like food dye. After you've made your frosting: 3. You can put in add-ins such as a teaspoon of most extracts, melted chocolates of all types and other fillings. 4. If you realize you want a thicker frosting, add ¼ more powdered sugar at a time. If you want a thinner frosting, add a tablespoon more at a time. Variations: CHOCOLATE: Add 5 ounces of unsweetened chocolate. STRAWBERRY/RASPBERRY/BLUEBERRY: Add fruit puree to taste, about 3 tablespoons for every 3 cups LEMON: Eliminate vanilla extract and add 1 teaspoon of pure lemon extract