Royal Icing

This icing is used for decorating decorative items such as Ginger Bread Houses. It will keep for a long time (years) after it hardens. Make sure that it is very stiff so that it will hold a shape when you put it in your decorator's bag. If you want an easier way to make this icing, use powdered egg whites that you can get at a craft store.

3 egg whites (at room temperature)
4 cups of powdered sugar
1/2 tsp cream of tartar

Beat all ingredients at high speed for 10 minutes. Use immediately, as rebeating will not restore texture. Keep a wet cloth over the frosting so it doesn't dry out.

Buttercream Decorator's Frosting

This decorator's frosting gives your cake a yellowish tone because of the butter so if you want pure white frosting use the Basic Decorator's frosting.

2 pounds of powdered sugar (about 8 cups)
1/2 cup butter
3/4 cup Crisco
1/2 to 3/4 cup cream
1 tsp vanilla

Beat until smooth and stiff (the frosting will hold its shape), adding cream to make it the right consistency.

Cream Cheese Decorator's Frosting

Cream cheese frosting needs to be refrigerated and this is a great frosting for cake decorating. This frosting needs to be beaten until it is very stiff so that the decorations will hold.

1 8 oz pkg cream cheese
1 cube butter
4 cups powdered sugar
1/2 tsp vanilla
small amount of cream or canned milk

Cream the cheese and butter. Add the sugar slowly while beating and when it becomes very stiff add the vanilla. To make more and the taste less rich, add more powdered sugar and cream keeping it at the right consistency.

Basic Decorator's Frosting

I took a cake decorating class many years ago. This recipe is meant to hold up and can be unrefrigerated if you use water instead of milk.

2 pounds of powdered sugar (abt. 8 cups)
1 1/4 cup shortening (use Crisco)
1/2 cup milk (water)
1 tsp. vanilla

Beat until smooth.

Whipped Cream Cake Frosting

This frosting must be refrigerated and should be made with top quality thick whipped cream. Decorating a cake with this frosting can be tricky as you can only use blue-green or pink to color the frosting. The finished product is delicious and well worth the effort.

1 1/2 to 2 cartons of whipped cream
2/3 to 3/4 cup powdered sugar
1 tsp. vanilla

Whip cream and gradually add the powdered sugar making sure that the frosting is very thick. Then add the vanilla. Frost and decorate your cake.