Wendy's Favorite Recipes from www. EagleKnights.com

 Buttercream Icing 

This is a really great icing.  The original recipe can be found in the bumpy cake recipe called for double this amount.  I have cut the recipe in half and find that its more then enough for a normal cake.  I tend to make 9x13 cakes and put the stuff on heavy.  My Mexican friends all love this recipe, its fairly light (not fuffy) but not a heavy thick frosting.  

If you want some suggestions, for a fancy but easy to make cake.  Check out my Cake designs for non artists. 

        1       cup of butter (I have used sticks of I can't believe its not butter) 
        1       cup sifted powdered sugar
        1/3    cup sweetened condensed milk  (Itty bitty can of Lechera is perfect) 
        1        large egg white
        1/4     cup sifted powdered sugar
        1/4     teaspoon salt
        1/4     teaspoon vanilla extract
        1/4     cup powdered sugar

    Using a clean bowl and beater, whip the egg white until stiff while adding the 1/4 cup powdered sugar slowly. 

     In another mixing bowl, add the butter and 1 cup of  powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding the milk slowly and gradually until light and fluffy.
    Mix the meringue slowly into the above buttered mixture. Add vanilla, salt and remaining 1/4 cup powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.
   

Pourable Fudge Frosting

    1/2 cup buttermilk
    1 cup sugar
    1/3 cup dark corn syrup
    1/3 cup cocoa
    Dash salt
    1/2 pound butter, divided
    2 1/2 cups powdered sugar
    1 teaspoon vanilla extract
    Over medium-high heat, combine buttermilk, sugar, corn syrup, cocoa, salt and half of the butter. Bring mixture to a boil. When mixture reaches the soft-ball stage, remove from heat. Add remaining butter, powdered sugar and vanilla. This will have a "pouring consistency."