Using a mixer, beat the butter and cream cheese together until smooth and fluffy (about 2-3 minutes).

Add powdered sugar, one cup at a time, mixing on low speed until fully combined.

Add vanilla extract and a pinch of salt, then beat again.

If too thick, add a tablespoon of heavy cream or milk. If too thin, add a little more powdered sugar.

Beat for another 2-3 minutes until light and creamy.

Using a mixer, beat the softened butter for about 2-3 minutes until light and fluffy.

Sift in the cocoa powder and powdered sugar, adding them gradually while mixing on low speed.

Add vanilla extract and 3 tbsp of heavy cream or milk. Beat until smooth and creamy.

If too thick, add an extra tablespoon of milk; if too thin, add a little more powdered sugar.

Beat on high speed for 2-3 minutes until fluffy.

Mix instant coffee/espresso powder with hot water until fully dissolved. Let it cool slightly.

Using a mixer, beat the softened butter until light and fluffy (about 2-3 minutes).

Slowly add powdered sugar, one cup at a time, mixing well after each addition.

Pour in the dissolved coffee and vanilla extract, beating until smooth.

Add heavy cream/milk, one tablespoon at a time, if needed for a smoother texture.

Beat for another 2-3 minutes until fluffy and spreadable.

Using a mixer, beat the softened butter on high speed for 2-3 minutes until pale and fluffy.

Slowly mix in powdered sugar, one cup at a time, until fully incorporated.

Add fresh lemon juice, zest, and vanilla extract. Beat until smooth.

Add 1-2 tbsp heavy cream/milk if needed for a softer texture.

Beat for another 2-3 minutes until creamy and spreadable.