Make-Ahead Whipped Cream Frosting

1/2 tsp. unflavored gelatin
1 Tbsp. cold water
1 c. whipping cream
Pinch salt
1/2 tsp. vanilla
1 Tbsp. sugar

In a small bowl, sprinkle gelatin over the water. Set bowl in 1 inch of hot water in a saucepan. Let stand until gelatin dissolves. Remove and let mixture cool for 1 minute. In a small bowl with an electric mixer, whip the cream until almost stiff, then add dissolved gelatin mixture, salt and vanilla, and sugar. Continue beating until stiff peaks form. Cover and chill in refrigerator. Before spreading, beat with a spoon to blend.

Makes enough for 8-9 inch pan. Will last for 4 days.

Vanilla Frosting

3 c. powdered sugar, sifted
1/3 c. butter or margarine, softened
2 Tbsp. milk
1 1/2 tsp. vanilla

In a bowl with an electric mixer, cream powdered sugar and butter. Stir in milk and vanilla and beat until smooth and the right consistency for spreading.

Makes enough for an 8-9 inch pan.

Strawberry Butter Cream Frosting

4-6 oz cream cheese, softened
1/4 c. butter or margarine, softened
1/3 c. mashed fresh strawberries
2 c. powdered sugar, sifted

In a bowl with an electric mixer, cream butter and cream cheese until fluffy. Beat in strawberries. Stir in the powdered sugar and beat until the right consistency for spreading.

Makes enough for an 8-9 inch pan.

Rocky-Road Frosting

2 squares unsweetened chocolate
2 c. mini-marshmallows, divided
1/4 c. water
1/4 c. butter or margarine
2 c. powdered sugar, sifted
1 tsp. vanilla
1/2 c. chopped peanuts or walnuts (optional)

In a small saucepan, combine chocolate, 1 c. of marshmallows, water and butter, over low heat, stirring constantly until blended. Remove from heat and cool slightly. Slowly beat in powdered sugar, then vanilla. Beat until smooth and thick, about 2 minutes. Stir in the remaining 1 c. marshmallows and the nuts; mix until well combined.

Makes enough for 8-9 inch pan.

Pink Lemonade Frosting

1/2 c. frozen pink lemonade concentrate, thawed
3 1/2-4 c. powdered sugar, sifted
2 egg whites
Pinch salt

In a bowl with an electric mixer, combine concentrate, powdered sugar, egg whites and salt. Beat, on high speed, until thick enough to spread.

Makes enough for a 9x13 pan.

Easy Orange Frosting

2 egg whites
1 1/4 c. sugar
1/4 c. frozen orange juice concentrate, thawed
1 Tbsp. light corn syrup

In the top of a double broiler over simmering not boiling water, combine egg whites, sugar, concentrate and syrup. Cook, beating constantly with an electric mixer, on high speed, for about 10 minutes, or until frosting forms stiff peaks. Remove from heat. Cool slightly.

Makes enough for an 8-9 inch pan.