FROSTING CANDY RECIPES

Steps:

• DO NOT use "whipped" frosting in a can, be sure to use regular frosting. Line 8 inch square pan with foil extending foil over edges lightly butter foil, melt chips in large saucepan over very low heat stirring until smooth; remove from heat and stir in frosting. Pour into 8 inch foiled lined pan and refrigerate for 1 hour. This step #1 is also the basic directions for each of the following fudge recipes below...
• ROCKY ROAD FUDGE: 1- 12 ounce semi sweet chocolate chips, 1 can pillsbury chocolate supreme frosting, 1-1/2 cups mini marshmallows, and 3/4 chopped nuts. Use same directions as described in step #1 Be sure to add marshmallows and nuts after chocolate has been removed from the heat for a little while, so as not to melt the marshmallows.
• FUNFETTI FUDGE: 1- 12 ounce bag white/vanilla chips, 1 can pillsbury pink vanilla cream supreme frosting, 1-1/2 cups mini marshmallows. Go to step #1 and follow directions. Do not add marshmallows while fudge mixture is still extremely hot. (I am not sure about the pink vanilla frosting..I believe you need to add food coloring to achieve the pink color for the vanilla frosting in the tub...)
• TOFFEE BUTTERSCOTCH FUDGE: 1- 12 ounce pkg. butterscotch chips, 1 can pillsbury caramel pecan creamy supreme frosting, 1/2 cup chopped peanuts, 1/2 cup almond brickle chips. Go to step #1 and follow directions.
• PEPPERMINT SWIRL FUDGE: 1- 12 ounce pkg. white/vanilla chips, 1 can pillsbury vanilla creamy supreme frosting, 1/2 tsp. peppermint extract, 4 drops red food coloring, 2 Tablespoons peppermint candy pieces, crushed. Prepare pan as above, melt chips then remove from stove top stir in frosting, peppermint extract and then spread into 8 inch pan..sprinkle crushed candy pieces on top and now take a knife and make swirls with the knife to make it a marble look...and refrigerate for 1 hour before serving.

Steps:

• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. 
• Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  
• In another bowl combine the cream cheese, powdered sugar and vanilla.  Beat until very smooth.  Fold this into the whipped cream. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.