BASIC FROSTING FOR CINNAMON BUNS AND BREADS:

• 1 cup (125 gm) icing sugar
• 2 tbsp (30 ml) milk

Combine ingredients in a small bowl until smooth.

MAPLE FROSTING:

• 2 cups (250 gm) icing sugar
• 1½ tsp (8 ml) margarine or butter
• 1 tsp (5 ml) maple extract milk to mix

Combine ingredients until smooth and drizzle over cake.

CHOCOLATE FROSTING :

• 2¾ cups (345 gm) icing sugar
• 6 tablespoons (30 gm) unsweetened cocoa powder
• 1/3 cup + 2 tsp (85 gm) butter
• 5 tablespoons (75 ml) milk
• 1 teaspoon (5ml)vanilla extract

Sift icing sugar and cocoa powder together in a bowl. Set aside.
Mix together the vanilla and milk in a small cup.
Cream the butter and then gradually beat in the sugar mixture, alternating with the milk/vanilla mixture.
Combine until smooth.

CREAM CHEESE FROSTING:

• 250 grams soft cream cheese
• 1 tbsp (15ml) butter
• 1 tsp (5ml) vanilla extract
• 1 cup (140 gm) icing sugar

Beat cream cheese, butter and vanilla together.
Beat in the icing sugar until smooth.

ORANGE BUTTER FROSTING:

• 1/2 cup (113 gm) butter
• 4½ cups (625 gm) icing sugar
• 4-5 tbsp (60-75 gm) orange liqueur or orange juice
• 1 tbsp (15 ml) grated orange peel

Blend the butter and icing sugar together, beat in the orange liqueur and grated peel until smooth.

DOUBLE BOILER FROSTING:

• 2 egg whites
• 1½ cups (375 gm) white sugar
• 1/4 tsp (1.25 ml) cream of tartar or 1 tbsp (15 ml) corn syrup
• 1/3 cup (78 ml) water
• 1 tsp (5 ml) vanilla extract

Combine egg whites, sugar, cream of tartar and water in top of a double boiler pan. Beat at high speed with electric mixer. Place over lower pan of boiling water (water must not touch upper pan) Beat at high speed for seven minutes. Remove pan from boiling water and stir in vanilla. Beat for two minutes longer on high speed.