Royal Icing:
* 1 large fresh egg white
* 250 gr sifted icing sugar
* 1 teaspoon fresh lemon juice
* 1 teaspoon vanilla essence
* Food Coloring
Method:
1. Beat the egg whites with the lemon juice.
2. Gradually add the icing sugar and beat on slow speed until well combined.
3. If you are not going to use it immediately then transfer to an airtight container.
4. Divide the royal icing into the number of colors you would like to make.
5. Color each portion with the relevant food color.
Variation: Those who are worried about using a raw egg white can substitute it with meringue powder. The exact quantity will be determined according to the instructions of the chosen brand.
Butter Frosting:
* 125 gr butter
* 3 cups of sifted icing sugar
* 4 tablespoons of double cream
* 1 teaspoon vanilla essence
Method:
1. Cream the butter.
2. Gradually add the icing sugar, cream and vanilla.
3. Continue creaming until fluffy.
Butter Icing:
* 125 gr butter
* 250 gr icing sugar
* Food Color
* 1 teaspoon vanilla (or other) essence
Method:
1. Cream the butter with icing sugar adding very little boiling water if necessary.
2. Color as desired.
3. Flavor as desired.
5-Minute Fool-Proof Chocolate Icing:
* 200 gr chocolate
Method:
1. Melt the chocolate in the microwave or over boiling water. Do not allow the chocolate to come into direct contact with the water.
2. Pour over the cake.
3. Spread decorations while still wet (such as 100s and 1000s).
4. Allow to harden.