Professional Decorator's Icing
1 lb. powdered sugar (sift)
3 tablespoons meringue powder
1/2 teaspoon cream of tarter
Slightly less than 1/2 cup water
Beat 10 to 15 minutes until it is very stiff (like putty). Needs no refrigeration, but must be kept air-tight. This is the icing used by professional cake decorators. (Recipe from Kunelia Smith)
Powdered Sugar Icing
1 stick butter (8 tablespoons)
6 tablespoons milk
1 lb. powdered sugar
1 teaspoon vanilla
Melt butter and milk together and bring to a rapid boil. Remove from heat and add it to 1 box of powdered sugar and 1 teaspoon vanilla. Beat well and ice. Add a drop or two of food coloring to make colored icing.
Chocolate Icing
Same recipe as the powdered sugar icing but add 4 tablespoons of cocoa (the unsweetened powdered type) to the melted butter and milk mixture.