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What makes or breaks a cake? The icing of course. It's the first thing that you see when exposed to a cake, and it's always the first thing that you poke at with your fingers. What happens than? You taste it. Let's face it, a cake is only as good as the icing you put onto it.

White icings are good when you have people around who aren't particularly fond of chocolate. When finishing off a nice white or yellow cake, a white icing only makes it that much more chic. White icings are most often flavored with vanilla or something light such as orange, almond or lemon. Personally, my favorite white icing would definitely have to be White Buttercream Icing.

White Buttercream Icing can be changed and experimented with to extreme degrees. If you want a chocolate buttercream icing, try adding some cocoa to replace some of the icing sugar, or add different flavors of extracts. You can even add different flavors of liquors and melted chocolate.

WHITE BUTTERCREAM ICING

1 cup butter, unsalted
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 oz heavy cream

Cream butter or shortening until light and fluffy. Add powdered sugar. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy.

All in all, this is the most versatile of all icing recipes. And THAT'S the icing on the cake, my friends!

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