• You will need:

1 cups butter (2 bars)

2 cups shortening (Crisco is a very good one)

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

1 tsp butter flavor

2 pound sugar powder ( C & H is a very good one)

1 tbs meringue powder ( to created a smoother texture)

2 tbs water (more or less depending of the humidity)

• Procedure

1. In a Mixer, cream butter, shortening and salt together.
2. Add all the three  flavors (butter, vanilla, almond)  and mix well.
3. Add 1/2 of the sugar powder, 1 tbs water and the meringue powder, mix well.
4. Add sugar a little bit at the time until you get your desired consistency, add more water if needed.

To keep this icing moist, keep it covered and refrigerated if you are not going to used immediately.

• Ingredients:

2 cups sugar

2 oz chocolate

2 tbs White Corn Syrup

3/4 cup milk

2 tbs  (1/2 oz) butter

1 tbs vanilla

• Procedure:

1. Combine sugar, chocolate, corn syrup and milk. Put them  in a moderate heat, until the sugar dissolved. Beaten constantly.
2. Stop beaten and let it cook on low temp, until form a thick syrup. (Thermometer 238 grades F.
3. Add the butter, pulled out from heat and put the pan inside other one with water.
4. When cool a little add vanilla and beaten until get a thicker consistency.
5. Need to be soft and creamed.

Now your icing is ready to use to decorate your cake, enjoy!

• Ingredients:

6 squares (6 oz) unsweetened chocolate

1/4  pound butter ( 1 bar)

2  2/3  cups powder sugar sifted

1/8 tsp salt

1 medium egg

1/4  cup milk

2 tsp vanilla

• Procedure:

1. Using a double boiler, melt the chocolate over a low flame.
2. Creme the butter in a small container. Add the melted chocolate and the rest of the ingredients and mixed. Put the mix in the refrigerator to until get a little hard.
3. Pulled  out  and mix  with the electric mixer for 5 min .
4. Pour part of the mix in between the cakes and use the rest to cover the cake.

Use this icing as a filling or to cover a cake.