Over the few years, I've gained new knowledges around icing (also known as frosting my be American friends).
I really like the basic Wilton Buttercream recipe; this icing can be used for every type of cake!! It is bested for decorating since it doesn't melt too fast while decorating (and substituting butter with shortening will also delay melting), the recipe can be modified however you choose (consistency, flavouring, etc.).
Another icing I enjoy using is Royal Icing. This icing allows you to create pieces for the cake. You design or decorate separately and once dried, you are able to place the items onto the cake. Generally, you want the Royal icing to be as thin as possible, that way when placed it can gain moisture from the buttercream to soften before serving. Yes, the experience of eating 'hard' icing is not nice, however it makes for nice decorating. Side note, the recipe asks for Meringue Powder, which is pretty nonexistent in Nunavut. Replace 1 tablespoon Meringue Powder with one egg-white made into meringue.
These are the two types of icings I am most familiar with. I will continue decorating and experimenting with various types of icing. Please leave any recipes you can suggest on the comment post, thanks!
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