Marshmallow Frosting

1/3 cup water
1 envelope unflavored gelatin
1 teaspoon vanilla
1/3 cup sugar
2/3 cup karo syrup

Mix water, gelatin and sugar in saucepan. Heat until gelatin and sugar are dissolved. Pour Karo syrup into a LARGE bowl; add hot mixture and vanilla. Beat on high for 15 minutes or until very thick. Frost cake, but be sure the icing does not go on too thick as the marshmallow gets unwieldy.

Cocoa Silk Icing

2 cups powdered sugar
1/4 cup cocoa
1 large egg -- beaten
1/3 cup butter -- softened
1 teaspoon vanilla

Combine all ingredients, beat at high speed until smooth. Makes icing foor 2-layer cake, a 9 X 13 inch cake or 24 cupcakes. Refrigerate. Makes 1 1/2 cups icing.

Brown Sugar Cream Cheese Frosting

8 ounces cream cheese -- softened
2 tablespoons butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey

Melt butter and allow to cool. In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extracts. Beat with an electric mixer. When mixture starts to stiffen, stop mixing and add honey. Continue to beat until light and fluffy. Do not over mix, or it will collapse. Spread immediately and store cake in refrigerator

Gary's Cooked Fudge Frosting

1/2 butter or margarine -- softened
3 tablespoons cocoa
1/3 cup milk
1 box powdered sugar
1 teaspoon vanilla
1 cup nuts -- chopped - optional

In a saucepan, combine butter, cocoa and milk. Bring to a full boil. Add powdered sugar and vanilla. Beat well until smooth.

Note: If the frosting becomes too stiff, add 1 drop of water at a time to desired consistency.


NOTES : This is a good chocolate frosting that will appear runny, but will harden as it cools.