Buttercream Frosting

This one holds up well to coloring, just be sure to use a clear vanilla extract to have a whiter frosting. Don't skimp on the beating time - it's what makes it really light and fluffy. And don't try to soften the butter in the microwave - it will change the consistency of the butter and alter the final product.

You can make this a few days ahead of time, just keep it wrapped tightly in the refrigerator and let it come to room temperature before trying to spread or pipe it.

10 tablespoons unsalted butter , softened (1 stick plus 2 Tbls - not margarine)
1 1/4 cups confectioners' sugar
Pinch table salt
1 1/2 teaspoon vanilla extract
1 tablespoon heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 30 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about a minute. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Feel free to email me if you have any questions or problems.

Add one packet of Dream Whip to any of the recipes above. It adds a lot of fluff to your frosting and tones down the sweetness a little.
HTH

Elaine

If you are going to add food color, buttercream will distort the color. You will need to play with it a bit. I have made all of my kids cakes, but use a simple recipe. 4c powder sugar, 1c crisco, 1 tsp clear vanilla, and just enough milk to make the consistency you want (stiffer for heavy decorating, and smoother far base layers), usually around 2 Tbsp. This give you a white base in which to add the food coloring. Hope this helps!

Just offering some icing tips:
Remember to allow the cake to cool before applying the icing. Also put a huge mound the icing on the center of the cake spreading outward being careful not to pick up the spreader so it won't tear or put crumbs in the icing.
Cool trick: For creating a smooth surface with your icing, allow icing to harden (30 mins) and then lightly lay a paper towel on the cake and lightly stroke back and forth until the icing lays smooth.
Homemade cakes are the best and create great memories as well!
I commend you on your effort!
Good luck,
C.

Wilton has a good recipe...if you LIKE dealing with shortening and powdered sugar (mess, mess, mess!!!) :) . Or, you could buy Wilton's pre-made buttercream frosting at Michael's...
Let me know if you want the recipe though.

Wilton's website has a great buttercream recipe. Also, use the gel colors by Wilton (you can find in Walmart's craft section or Michaels). They make nice vibrant colors. If you use regular food coloring, all you will get are pastels.

Wilton's recipe works great. If you are going to pipe, add extra powdered sugar or your piping might not do so well. I always test a bit back into the bowl with my piping bag and make sure it makes the shape I am looking for. Remember to mix again before putting new or more icing in your piping bag. I use the Wilton gel colors, too and get everything at Joanns.

1 cup butter
1T water
2 lbs powdered sugar

mix well. if you decide not to do it yourself, email me -- i do cakes on the side...