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I learned how to bake a cake last year and I'm loving it! Here is the list of Icing/Frosting recipes that I wanted to share with you, from the old recipe book that my mother-in-law had(Betty Crocker's Cook Book). One of my schoolmates actually requested for me to share my icing recipe, so here you go.

CREAMY COCOA ICING
2 2/3 cups sifted confectioners sugar
1/3 cup cocoa
1/3 cup soft butter
3 tbsp milk
Sift sugar and cocoa together. Add butter and milk. Stir until well blended. Makes frosting for two 8 or 9" layer or 13x9" oblong.

COCOA-MOCHA ICING
A spice cake takes this frosting treatment nicely.

Sift together 2 2/3 cups sifted confectioners sugar and 3 tbsp cocoa. Add 1/3 cup soft butter and 1 tbsp powdered instant coffee dissolved in 2 tbsp water. Blend well.

QUICK-AS-A-WINK CHOCOLATE FROSTING
1 pkg. (6oz.) semi sweet chocolate pieces
2 tbsp butter
3 tbsp milk
1 cup sifted confectioners sugar
Combine chocolate, butter and milk in saucepan. Stir over low heat until chocolate in just melted. Remove from heat. Stir in sugar. Beat until smooth, glossy and easy to spread. (If not glossy, stir in a few drops of hot water.) Makes frosting for 8 or 9" square.

GLOSSY CHOCOLATE ICING
3 tbsp. shortening
3 squares unsweetened chocolate (3 oz)
2 cups sifted confectioners sugar
1/4 tsp salt
1/3 cup milk
1 tsp. vanilla
Melt shortening and chocolate together over hot water. Blend in sugar, salt, milk and vanilla. Stir until smooth. Place bowl in ice water and continue stirring until thick enough to spread. Makes frosting for two 8 or 9" layers or 13x9" oblong.

THIN CHOCOLATE ICING
(For Boston Cream Pie, Cream Puffs and Chocolate Roll.)
1 square unsweetened chocolate (1 oz)
1 tsp. butter
1 cup sifted confectioners sugar
2 tbsp boiling water
Melt chocolate and butter together over hot water. Remove from heat. Blend in sugar and water. Beat only until smooth but not stiff.

CHOCOLATE-CREAM CHEESE ICING
Blend 1 pkg. (3 oz.) soft cream cheese and 1 tbsp. milk. Blend in well 2 1/2 cups sifted confectioners sugar. Stir in 1 to 2 sq unsweetened chocolate (1 to 2 oz.), melted and slightly cooled, 1 tsp. vanilla and dash of salt. (Thin with more milk if necessary for desired spreading consistency.) Makes frosting for two 8 or 9" layers or 13x9" oblong.

BROWN BEAUTY ICING
1 1/3 cups sifted confectioners sugar
1/4 cup shortening
1/4 cup milk
3 square unsweetened chocolate (3oz), melted
1 tsp. vanilla
1 whole egg (or 3 egg yolks)
Blend sugar, shortening, milk, chocolate and vanilla in mixing bowl. Add egg. Beat with rotary beater just until frosting is smooth. Place bowl in ice water and stir until frosting is thick enough to spread. If frosting becomes to thick, dip bowl in hot water for a few seconds and stir to desired consistency. Makes frosting for two 8 or 9" layers or 13x9" oblong.

MINUTE FUDGE FROSTING
Quick. Sure. Creamy

2 cups sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 squares unsweetened chocolate (20z), cut up
1/4 tsp salt
1 tsp. vanilla
Mix all ingredients except vanilla in saucepan. Stir over low heat until chocolate and shortening melt. Bring to a full rolling boil, stirring constantly. Boil 1 min.(220 deg). Remove from heat and beat until lukewarm (120 deg).Stir in vanilla. Beat until a smooth spreading consistency. Enough for two 8 or 9" or 13x9" oblong.

MINUTE PENUCHE FROSTING
Make Minute Fudge Frosting (above)- except use brown sugar in place of granulate. Omit corn syrup and chocolate.

PRIZE FUDGE FROSTING
Note: When fudge-type frosting become too thick to spread, add a little cream as needed. When too thin, add sifted confectioners sugar.
1 1/2 cups sugar
1/2 cup water
1 tbsp light corn syrup
1 tbsp butter
2 sq. unsweetened chocolate (2 oz), cut up
1 tsp vanilla
Mix all ingredients except vanilla in saucepan. Cover and cook slowly until mixture boils. Remove cover and cook without stirring until a little dropped into cold water forms a soft ball (234 deg). Remove from heat, let stand until cool. Add vanilla. Beat until thick enough to spread. Enough for 9" square or 13x9 oblong.

WHITE FUDGE FROSTING
Delicious on spic and chocolate cakes
Make Prize Fudge Frosting(above)--except omit the chocolate and use commercial sour cream or soured milk in place of water. Fold in 1 cup cut-up raisins, if desired.

EASY PENUCHE ICING
Perfect on date, spice, whole egg or chocolate cakes
1/2 cup butter
1 cup brown sugar (packed)
1/4 cup milk
1 3/4 to 2 cups sifted confectioners sugar
Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 min. Stir in milk. Bring to boil, stirring constantly. Cool to luke warm(120 deg). Gradually stir in confectioners sugar. Place pan in ice water and stir until thick enough to spread. Enough for two 8 or 9 layers or 13x9" oblong.

EASY CHOCO MINT ICING
Use about 16 large chocolate covered peppermint cream patties for frosting for 13x 9" oblong cake, 12 for 9" square. The minute cake comes out of the oven, place chocolate peppermints over top. As they melt, spread quickly.

BROWN SUGAR MERINGUE
Especially delicious on spice cake.
2 egg whites (1/4 cup)
1 cup brown sugar(packed)
1 tbsp lemon juice
1/2 cup nuts, cut up
Just before cake is removed from oven, beat egg whites until frothy. Gradually beat in sugar and lemon juice until stiff. Spread with nuts. Bake at 400 degrees(mod. hot) 8 to 10 min. to brown meringue.

CHOC-O-NUT TOPPING
To be used with Brown Beauty Cake or your favorite 8" square chocolate cake.
2 cups coconut, cut up
1/3 cup water
1/2 cup semi-sweet chocolate pieces, melted
Mix ingredients. Pour 1/2 of cake batter into prepared pan. Sprinkle with 1/2 of choc-o-nut mixture. Add remaining batter. Bake. As soon as cake is done, sprinkle with remaining choc-o-nut mixture.

CREAMY WHITE ICING
Never sugary, never grainy. Smooth.
1/2 cup shortening (part butter)
1 1/2 tbsp flour
1/4 tsp salt
1/2 cup milk
about 3 cups sifted confectioners sugar
1/2 tsp vanilla
Melt shortening in saucepan. Remove from heat. Blend in flour and salt. Stir milk in slowly. Bring to boil, stirring constantly. Boil 1 min. Remove from heat. Stir in sugar and vanilla. Stir until thick enough to spread. (Place pan in ice water while stirring to set the icing.)
Creamy Raisin or Nut: Add about 1/2 cup cut-up raisins or nuts.
Creamy Orange or Lemon: Omit vanilla. In place of the milk, use orange or lemon juice. Add 1 1/2 extra tbsp flour. Add grated orange or lemon rind for extra flavor.
Creamy Fudge:Reduce shortening to 1/4 cup. Add 2 sq. unsweetened chocolate (2 oz), melted, after the sugar.
Creamy Browned Butter: Use all butter. Brown butter in saucepan over medium heat until a delicate brown.

BROILED ICING
Bubbles and browns under the broiler. Wonderful on Butterscotch Cake, Spice Cake and Hot Water Sponge Cake and Hot Water Sponge Cake
1/3 cup soft butter
2/3 cup brown sugar (packed)
1/4 cup cream (20% butterfat)
1/2 cup nuts, cut up
Mix ingredients. Spread over top of warm 13x9" cake. Place low under broiler until mixture browns. For extra goodness, add 1 cup moist shredded coconut.

PEANUT BUTTER BROILED ICING
Delicious on Peanut Butter Cake or your favorite chocolate cake
2/3 cup brown sugar (packed)
1/4 cup soft butter
1/4 cup cream (20% butterfat)
1/4 cup peanut butter
1 cup peanuts chopped
Mix first four ingredients. Stir in peanuts. Spread on warm 13x9" cake, place low under broiler until mixture browns slightly.

WHITE MOUNTAIN FROSTING
Soft, never grainy, spreads easily
1/2 cup sugar
2 tbsp water
1/4 cup light corn syrup
2 egg whites(1/4 cup)
1 tsp.vanilla
Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 deg 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 pretty swirls with spatula. Makes frosting for two 8 or 9" or 13x9" oblong.

PINK MOUNTAIN FROSTING
Make White Mountain Frosting (above) --except use 2 tbsp maraschino cherry juice in place of water

LEMON FROSTING
Make White Mountain Frosting (above)--except, in place of vanilla, use 1 tbsp. lemon juice and fold in a little grated lemon rind.

CHOCOLATE REVEL FROSTING
Make White Mountain Frosting(above). At the very last, fold in 1 sq. unsweetened chocolate (1oz),coarsely grated, or 1/2 cup semi sweet chocolate pieces.

ALLEGRETTI FROSTING
Melt over hot water 1 q. unsweetened chocolate (1 oz)with 1/4 tsp shortening. Using a teaspoon, drip chocolate around top edge of cake iced with a fluffy white frosting, letting chocolate run down sides in uneven lines.

SATINY BEIGE FROSTING
Make White Mountain Frosting(above)--except use brown sugar in place if granulated. Use only 1/2 tsp vanilla.

PEPPERMINT FROSTING
Make White Mountain Frosting (above)--except fold in, after beating, 1/2 tsp peppermint flavoring or 1/3 cup coarsely crushed peppermint stick candy.

MARSHMALLOW FROSTING
Make White Mountain Frosting(above). At the last, fold in 6 to 8 quartered soft marshmallows, stirring until blended.

TUTTI-FRUTTI FROSTING
Make White Mountain Frosting(above). At the very last, fold in nuts, candied cherries, dates and raisins(all chopped).

COMFORT FROSTING
Divinity type.
1 1/2 cups sugar
1 tbsp light corn syrup
1/2 cup water
2 egg whites(1/4 cup)
1 tsp vanilla
Follow method for White Mountain Frosting (above).

DOUBLE BOILER FROSTING
For two 8 or 9 " layers
2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 tsp cream of tartar or tbsp light corn syrup
1/3 cup water
1 tsp vanilla
Mix all ingredients except vanilla in top of double boiler. Place over boiling water; beat with rotary beater until stiff peaks form. Scrape bottom and sides of pan occasionally. Fold in vanilla.

STRAWBERRY ICING
Make Double Boiler Frosting (above) --except use frozen of fresh strawberry juice in place of water.

LEMON BUTTER FLUFF ICING
Made with cream cheese. So delicious on angel food, sponge and chiffon cakes.
1 pkg. (3 oz) cream cheese (room temp)
2 tbsp cream
1/2 cup soft butter(1/4 lb)
4 cups sifted confectioners sugar
1 tbsp lemon juice
2 to 3 tsp grated lemon rind
1 tsp vanilla
Combine all ingredients and beat until light and fluffy. Enough for 1 large cake.

*BUTTERCREAM FROSTING (reference THE TASTE OF HOME COOKBOOK)*
1/2 cup shortening
1/2 cup butter, softened
1 tsp vanilla extract
4 cups confectioners sugar
2 tbsp milk
In a large mixing bowl, cream shortening and butter. Beat in vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy, Spread frosting between layers an over top and sides of cake.