It's easy to buy frosting, but for the most part making your own is easy and cheaper. I always have confectioners' sugar, butter and/or margarine, cocoa, and vanilla extract in my pantry. My favorite thing to do is bake a batch of brownies, cool and frost with whatever frosting strikes my fancy. Last time I made a buttercream frosting using flavored coffee creamer instead of milk.
1/4 cup butter, room temperature
5 tablespoons French vanilla flavored coffee cream
2 cups confectioners' sugar
Add the butter and creamer to the sugar and mix well with a whisk or an electric mixer until creamy. This is the perfect amount for a 9x13 pan of brownies. You can use any flavor of coffee creamer.
Jiffy Chocolate Frosting
2 squares (2 ounces)unsweetened chocolate
1 can (14 or 15 ounces) sweetened condensed milk
1 tablespoon water
1/4 tsp. almond extract
Melt chocolate in the top of a double boiler. Gradually stir in the condensed milk and cook over rapidly boiling water for 5 minutes, while stirring. Remove from heat. Then add water, salt and almond extracts. Cool. Frosts tops and sides of two 9 " layers.
Mocha Chocolate Frosting: Substitute 3 tablespoons hot coffee for the water and omit the extract.
Quick Broiler Coconut Frosting
3 tbsp. butter or margarine
1/3 cup granulated sugar
2 tablespoons evaporated milk
3/4 c. shredded coconut
1/2 tsp. vanilla extract
Work together the butter and sugar with a spoon until light. Then add milk, coconut and vanilla. Spread over the top surface of an 8x8x2 inch or 9x9x2 cake, or an 8 or 9 inch cake layer that has cooled 5 minutes after baking. Broil until coconut is delicately browned, taking care not to let the sugar mixture burn. Serve warm or cool, cutting the cake in the pan.
Try some of these crazy cake recipes on OFL: http://oldfashionedliving.com/crazycakes.html