Wedding Cake Frosting

Beat 4 egg whites until stiff. Beat in 5 cups powdered sugar. Boil 3/4 cup sugar & 3 tablespoons water for 1 minute. Combine 1 1/2 cup shortening and 3 tablespoon almond flavoring and blend well.

White Mountain Frosting

1/2 cup sugar
2 Tablespoons water
1/4 cup light corn syrup
2 egg whites
1 teaspoon vanilla

Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6 to 8 " thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make swirls with spatula.

Seven Minute Frosting

3 Tablespoons water
2 egg whites
1 cup sugar
1/2 teaspoon cream of tarter
pinch of salt
1 teaspoon vanilla

Cook in a double boiler over boiling water, beating constantly, until frosting forms soft peaks. Remove from heat. Add vanilla.

Decorator Icing

1/2 cup shortening, room temperature
1 lb. sifted powdered sugar
1/2 t salt
4 T water
vanilla to taste
1/4 t almond flavoring

Cut shortening into sugar until it is completely mixed, add salt.  Add water, a spoonful at a time, until icing is correct consistency. Add flavoring. This will keep for weeks if tightly covered.

Chocolate Peanutbutter Frosting

Combine and beat til creamy:

1/4 c peanut butter
2 envelopes (2 oz.) Nestles choco-bake
1 teas. vanilla
1/8 t. salt

Add and beat until smooth:

2 c. sifted confectioners sugar alternately with
1/3 cup milk

This recipe fills and frosts two 8" cake layers.