A real sweet tooth topic! Share your favorite frosting(s) here!
Aline & B-man 
Vanilla Boiled Frosting
Frosts tops and sides of 2 (8- or 9-inch) cake layers.
2-1/2 cups sugar
1/3 cup light corn sugar
1/2 cup water
2 egg whites
1-1/2 tsp vanilla extract
Bring to a boil the sugar, corn syrup and water, stirring until sugar dissolves. Continue cooking to 242 F (syrup forms a firm ball in cold water).
In an electric mixer or large bowl, beat egg whites until stiff but not dry. Add syrup in a fine stream while beating constantly.
Add vanilla and continue beating until frosting will hold its shape when dropped from the beater back into the bowl.
Spread frosting quickly on cake.
Bakery Icing
1 pound powdered sugar
1/2 cup Crisco
2 teaspoons vanilla extract
Pinch of salt
1/2 cup water
Combine ingredients and beat 5 to 10 minutes.
Baker’s White Frosting
Beat for 3 minutes:
½ C. Crisco shortening
1 tsp salt
2 tsp. vanilla
Add:
1/3 C. water
1 box (1 lb.) powdered sugar. Beat WELL.
Add:
Another box of powdered sugar
1/3 C. water. Beat WELL again
Store, covered, in refrigerator. This will keep for months, if stored in refrigerator. It is an excellent frosting for any type cake. If you want a different flavor, use another flavoring in place of vanilla, or use both flavorings. You can use Chocolate extract and it will give it a white chocolate taste.
Chocolate Cream Cheese Frosting (Previously posted)
3 (1 oz. each) unsweetened chocolate baking squares
8 oz. cream cheese, softened
1 tsp vanilla
1 tbsp milk
4 cups icing (confectioner’s) sugar
Melt chocolate in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.
Beat cream cheese, vanilla, milk and about 1/3 of icing sugar in medium bowl. Add remaining icing sugar. Beat until smooth. Add chocolate. Beat to mix.
Makes 2 ¾ cups.
Fudge Frosting
3 cups sugar
3 tbsp light corn syrup
1 cup milk
4 ounces (4 squares) unsweetened chocolate
5 tbsp butter, at room temperature
1 tsp vanilla extract
Cook sugar, syrup, milk and chocolate, stirring, until sugar dissolves. Continue cooking to 232 F (the syrup forms a very soft ball in cold water). Stir occasionally to prevent scorching.
Remove from heat, add butter and cool without stirring until the bottom of the saucepan feels lukewarm.
Add vanilla and beat until frosting is creamy and barely holds its shape. Spread quickly on cake before the frosting hardens.
*Frosts tops and sides of 2 (9-inch) cake layers.
Royal Icing
½ cup plus 1 tbsp. meringue powder*
1 cup plus 2 tbsp. warm water
12 cups icing (confectioners) sugar
¾ tsp cream of tartar
*Meringue powder can be purchased at health and bulk food stores. It may also be called dried egg whites.
Combine all ingredients in bowl of an electric mixer fitted with whisk attachment. Start on slow speed and whisk mixture and as the mixture begins to come together increase the speed. Mix for 6 to 8 minutes or until fluffy and shiny; it may be necessary to scrape down sides of bowl with rubber spatula after first 3 minutes so that all ingredients can be fully incorporated.
Keep covered with a damp towel until ready to use (see Cook’s Note*).
YIELD: 6 cups
Use to decorate gingerbread houses and cookies.
*Cook’s Note: The royal icing can vary depending on brand of meringue powder used and humidity; it may be necessary to thin icing with an additional tablespoon of warm water or thicken it with additional icing sugar to make desired consistency. If icing is going to be used for piping, it should be thinned to consistency of molasses.
Buttercream
Frosts tops and sides of 2 (9-inch) or 3 (8-inch) cake layers
1 cup sugar
1/8 tsp cream of tartar
1/3 cup water
3 eggs
½ lb butter, at room temperature
1 tsp vanilla extract
Mix sugar and cream of tartar. Add water and bring to boil, stirring until sugar dissolves. Continue boiling to 246 F (a drop of the mixture forms a firm ball in cold water). Set aside to cool to lukewarm.
Beat eggs in an electric mixer or with a rotary hand beater until fluffy. Add syrup slowly while beating. Beat until cool.
Add butter, a tbsp at a time, beating well after each addition. Beat until very smooth and creamy. Chill until firm enough to spread. After frosting, chill cake until ready to serve.
Chocolate Buttercream I
Frosts tops of 2 (8-inch) cake layers.
1 cup (6 oz pkg) semisweet chocolate pieces
¼ cup boiling water or hot coffee
2 tbsp confectioners’ sugar
2 eggs, at room temperature
¼ lbs butter, at room temperature
2 tbsp rum
Place chocolate in food processor. Add the liquid and process until chocolate has melted.
Add sugar, eggs, butter and rum; blend until smooth
In warm weather, chill to spreading consistency. Frost cake and refrigerate.
Chocolate Buttercream II
Frosts tops of 2 (8-inch) cake layers.
1 cup (6 oz pkg) semi-sweet chocolate pieces
¼ cup water
1 tsp instant coffee
¼ cup sugar
4 egg yolks
¼ lb butter, at room temperature
In top of double boiler, heat chocolate, water, coffee and sugar. Stir occasionally until mixture is smooth.
Beat in egg yolks one at a time and cook over boiling water 3 minutes, stirring constantly. Remove from heat and beat in the butter bit by bit.
Mocha Buttercream
(Yield: 3 cups)
1 cup sugar
1/3 cup water
¼ tsp cream of tartar
4 egg yolks
5 ounces semi-sweet chocolate
¼ cup strong coffee
¾ lb butter
2 tbsp dark rum
Combine sugar, water and cream of tartar in heavy saucepan. Bring to a boil and boil rapidly until syrup reaches 240 F on candy thermometer.
Beat egg yolks until fluffy. Gradually beat in the syrup and continue to beat until mixture is stiff.
Melt chocolate in the coffee over hot water. Beat into the egg yolk mixture.
Beat in the butter bit by bit. Stir in the rum. Chill until buttercream has the right consistency for spreading.
Lemon or Orange Frosting
(about 2 cups)
1-½ cups sugar
½ cup water
1-½ tbsp light corn syrup
2 egg whites
pinch of salt
1-½ tbsp fresh lemon or orange juice
1 tsp vanilla extract
1 tsp grated lemon or orange rind
Boil sugar, water and corn syrup, stirring until sugar dissolves, and heat to 242 F on candy thermometer.
Beat egg whites with salt until stiff. Add syrup gradually and beat until stiff. Add remaining ingredients and beat again until stiff.
Caramel Frosting
Frosts tops and sides of 2 (9-inch) cake layers.
3 cups light brown sugar, packed
1 cup half-and-half cream
5 tbsp butter, at room temperature
1 tsp vanilla extract
Cook sugar and cream, stirring, until sugar dissolves. Continue cooking to 234 F (syrup forms a very soft ball in cold water).
Remove from heat, add butter and cook without stirring until bottom of saucepan feels lukewarm.
Add vanilla and beat until frosting is creamy and barely holds its shape. Spread quickly on cake before frosting hardens.
Easy Penuche Icing
Frosts tops and sides of 2 (8-inch) cake layers.
¼ lb butter
1 cup brown sugar, packed
¼ cup milk
1-3/4 to 2 cups sifted confectioners’ sugar
Melt butter in saucepan, add brown sugar and boil, stirring, over low heat 2 minutes. Add milk and return to a boil, stirring constantly. Cool to lukewarm.
Gradually add confectioners’ sugar. Place pan in ice water and stir until icing is thick enough to spread.
This is especially good for spice cakes.
Broiled Coconut Pecan Frosting
½ cup unsalted butter
1 cup dark brown sugar, packed
½ cup light cream
1-½ cups shredded coconut
1-½ cups pecan halves
Melt butter in saucepan over low heat. Add brown sugar and cream and stir until smooth. Stir in coconut and pecans. Remove from heat.
Preheat broiler.
Spread frosting evenly over warm cake. Broil 3 to 4 inches from heat until frosting is golden and bubbling, 3 to 4 minutes.
Let cake cool to room temperature before cutting into squares.
** Goes GREAT with chocolate cake! 
Apricot Filling
(about 2 cups)
1/2 cup sugar
3 tbsp cornstarch
1/4 cup undiluted frozen orange juice concentrate, thawed
1-1/3 cups cooked or canned apricots. well drained
Combine sugar and cornstarch in saucepan; blend. Stir in orange juice concentrate.
Purée the apricots in food processor or with hand-held blender and add to the sugar mixture.
Place over medium heat and bring to boil, stirring constantly. Boil for abou 30 seconds.
Chocolate Filling
(about 1-1/2 cups)
4 eggs, lightly beaten
1/4 cup sugar
1/2 tsp cornstarch
4 ounces semi-sweet chocolate, melted
1/4 lb butter, softened
1/2 cup finely ground walnuts (optional)
1 tsp vanilla extract
Mix together eggs, sugar and cornstarch in top part of double boiler. Heat over boiling water, stirring, until mixture thickens. Do not boil. Cool.
Stir in chocolate. Gradually beat in butter, 1 tbsp at a time.
Fold in nuts and vanilla and stir until mixture is thick enough to spread.
Lemon Filling
(about 1/2 cup)
2 egg yolks, lightly beaten
1/2 cup sugar
2 tbsp lemon juice
2 tbsp butter
1-1/2 tsp grated lemon rind
1-1/2 tbsp cornstarch
3 tbsp water
Cook all ingredients except cornstarch and water in top part of double boiler over boiling water, stirring until thick.
Mix cornstarch with water, add to the pan, and cook, stirring, until thick.
Cream Cheese Icing
(Yield: 1-1/2 cups)
8 ounces cream cheese, at room temperature
1/4 lb butter, at room temperature
1 tsp vanilla extract
2 cups sifted confectioners’ sugar
Blend all ingredients together and beat well.
Wilton Stabilized Whipped Cream Icing
1 teaspoon unflavored gelatin
4 teaspoon cold water
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon clear vanilla extract
Note: Cakes iced with this must be stored in the refrigerator.
DIRECTIONS: Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool, do not let set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
BetK