Nothing beats fresh homemade frosting on a freshly made homemade cake.
 Butter-Cream Frosting
1/2 cup butter
4 cups confectioners` sugar, sifted
1 eggButter Cream FrostingCredit: google images
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons light cream

   Cream butter until light and fluffy. Gradually add half the sugar; beat well after each addition. Blend in egg, salt and vanilla extract. Add remaining sugar alternately with cream. Beat until smooth after each addition.
Yield 2-1/2 cups; enough for two 8 or 9 inch layers.


Marshmallow Icing
1 cup white granulated sugar
1/3 cup waterMarshmallow IcingCredit: google images
2 egg whites, stiffly beaten
1/3 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract

   Boil sugar and water; add slowly to egg whites. While still warm, add cream of tartar and vanilla; beat until bowl is cool.
Makes enough to frost two 8 or 9-inch layers.


White Mountain Cream Frosting
1 cup white granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract

   Mix the sugar, 1/3 cup water, cream of tartar, and salt in a heavy-bottomed pan. Boil without stirring until the mixture reaches 240 degrees or the medium soft-ball stage. Beat the egg whites until stiff, then pour the 240 degree syrup over them slow, thin stream , beating constantly until thick enough to spread. Stir in vanilla.
   Makes about 1-1/2 cups, enough to fill and frost an 8 or 9 inch layer cake.
Tip; will be fluffy with a marshmallow-like consistency.


 Creamy Chocolate Frosting
2 squares (2 ounces) unsweetened baking chocolate Chocolate FrostingCredit: google images

1/2 cup milk
1-1/2 cups white granulated sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
 
   Put chocolate and milk into a pan; stir over low heat until chocolate is melted. Mix sugar with egg yolks; add to chocolate mixture. Cook gently 10 minutes, stirring frequently. Add butter and vanilla; leave until lukewarm. Beat until thick enough to spread.
Makes enough to frost two 8 or 9-inch layers


Caramel Frosting
1/4 pound butterCaramel FrostingCredit: google images
1/2 cup dark brown sugar
1/4 cup milk
2 ups confectioners` sugar

   Melt the butter and brown sugar in a heavy-bottomed pan, stirring over moderate heat until the sugar is dissolved. Add the milk and blend. Cool, then beat in the confectioners` sugar until thick enough to spread. You will have enough to fill and frost an 8 or 9 inch two-layer cake.
  Makes about 1-1/2 cups

Cream Cheese FrostingCredit: google images
 Cream Cheese Frosting
4 tablespoons cream cheese, softened
1-1/2 cups confectioners` sugar
1 egg white, slightly beaten
1/2 teaspoon vanilla extract
1/8 teaspoon salt
 
   Beat all the ingredients together until and of spreading consistency. You will have enough to fill and frost an 8 or 9-inch two layer cake.
Makes about 1-1/4 cups

Royal FrostingCredit: google images
Royal Frosting
1 cup confectioners` sugar
1/4 teaspoon cream of tartar
1 egg white
 1/3 cup water, boiling

   Mix confectioners` sugar, cream of tartar and egg white. Add the oiling water. Beat at high-speed for 6 to 10 minutes, until the frosting is thick enough to stand in peaks. This will be enough to fill and frost an 8 or 9 inch layer cake.
Makes about 2 cups


Vanilla Fudge Frosting
1 tablespoon butter
1-1/2 cup white granulated sugarVanilla Fudge FrostingCredit: google images
1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract

   Mix the butter, sugar, milk, and salt in a heavy-bottomed pan. Bring to the boiling point over moderate heat, then boil without stirring until mixture reaches 234 degrees, or the soft-ball stage. Let cool, then beat until thick enough to spread. Add the vanilla. You will have enough to fill and frost an 8 or 9 inch two layer cake.


 Fudge Frosting
2 ounces unsweetened chocolate, cut in bits
1-1/2 cups white granulated sugarFudge FrostingCredit: google images
1/2 cup milk
4 tablespoons butter
1 tablespoon corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

   Stir together all the ingredients except the vanilla in a heavy-bottomed pan. Bring to a rolling boil and cook stirring vigorously for just 1 minute; cool. Add the vanilla and beat until thick.
Makes enough to fill and frost two 8 or 9 inch layers.


Confectioners` Sugar Frosting
1/3 cup vegetable shortening
1/8 teaspoon saltConfectioners' Sugar FrostingCredit: g
2 cups confectioners` sugar
2 tablespoons cream or milk

Cream the shortening and the salt together, then beat in about half of the sugar. Stir in about half of the cream or milk, beat well, adding more sugar and milk to get the proper consistency.
Makes about 1 cup, should be enough to frost an 8 inch layer cake.