Does anyone have a recipe for a good cake icing?

I want to try to make my own icing for cakes, and I don't have a recipe. Thanks.Does anyone have a recipe for a good cake icing?
This is our favorite





UNCOOKED FLUFFY FROSTING





1 egg white, unbeaten


few grains salt


3/4 cup white sugar


1/4 tsp. cream of tartar


1/2 tsp. vanilla


1/4 cup boiling water





Combine all except water in a deep mixing bowl. Start the mixer on a slow speed to blend the ingredients . Turn the speed up as high as it will go and gradually add the boiling water. Beat for approximately 5 minutes or until the icing stands in soft peaks. This will frost a medium sized cake. It is very similar to 7 minute frosting minus the guessing.




















Does anyone have a recipe for a good cake icing?
BEST ICING EVER!





Old-fashioned Confectioners' Sugar and Butter Frosting.





Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.





1 cup (2 sticks) unsalted butter, softened


6 to 8 cups confectioners' sugar


1/2 cup milk


2 teaspoons vanilla extract





Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.






Buttercream Icing





things you need:6 egg whites


1/2 cup sugar


1/2 cup light corn syrup


2 1/2 sticks butter, cubed and room temperature


small saucepan


grade A or AA eggs


light corn syrup (recommended: Karo)


sugar


mixer (either stand or handheld)


2 and 1/2 sticks butter


cake plate (optional)


rubber spatula or cake froster (a long flat, approx. 1-inch wide metal stick-thing, for frosting)


a cake to frost





Get the ingredients that you need (see ';Things You'll Need';).


Whip the eggs whites in the bowl of a mixer until light and fluffy, about 5 minutes.


In a small saucepan, bring the sugar and corn syrup to a boil. With the mixer on low speed, add the sugar mixture to the eggs very slowly! continue to mix until the egg/sugar mixture has cooled to a lukewarm temp, since adding butter to the mixture while hot will melt your butter too fast and make a big melted mess.


Add the butter only three cubes at a time. Only add more butter when you cannot see the butter that was previously added. Whip until it is creamy.


Apply a small amount of frosting to the cake and spread out all over the top and sides of the cake. Use only enough frosting to barely coat the cake. It is okay to get crumbs in this layer of frosting.


Let sit for at least 30 minutes or until the frosting has dried/set.


Heap on the majority of the remaining frosting. Spread out all over top and sides of the cake so that is even. Add remaining frosting a little at a time, until the desired thickness is reached.


Slice and serve. Enjoy your butter cream cake masterpiece