i have used this on alot of cakes with brown frosting.

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This frosting is simple & delicious. The only frosting you will ever need for your carrot or banana cake…trust me! Try not to eat it all before it gets on the cake though!

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I found this on the internet and added the sundae syrup to it. I wanted a caramel icing to go with a spice cake I was making. I’m sure this would also be good on a white or yellow cake and also using the icing as the filling.

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This icing can be used for easy piping, to make run outs or collars slowly add drops of water until desired consistency is reached.

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I have been looking for a nice chocolate frosting that is like the canned frosting you can buy and finally came across a recipe from Pioneer Woman’s blog. This is a fantastic recipe – tastes great and just like the canned frosting, but better! You can use any chocolate you would like (I prefer milk chocolate over semi-sweet).

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This was a mix of pourable fondant and buttercream. Only 1 layer necessary, no crumb coat needed! Evens to a perfect smooth surface on it’s own
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I developed this chocolate recipe as a result of needing a crusting chocolate that could withstand the Texas heat. After I started a thread about ways to use Indydebi’s recipe to make a chocolate frosting, I have experimented with the different ingredients and have come up with a frosting that I love. So yummy I can eat spoonfuls at a time. Sinful to the waistline! Easy to smooth and crusts beautifully!
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I found this recipe on the Martha Stewart website a few years ago and have loved it – as do my customers. I have tweaked this recipe by adding the vanilla almond bark or white candy coating and I also add more almond extract than the original recipe and omit the vanilla extract it called for – but you can adjust the extracts to suit your taste. Enjoy!
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I was making a birthday cake for my uncle when I decided to add flavored to a royal frosting recipe. This is what I cam up with
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This reciepe has never ever let me down! Give it a try!
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