Icings There are numerous variations of icings and different ways to make them. You will find a recipe that fits you and your needs, till then I hope this helps.

Buttercream

2 lb powder sugar sifted 22 Tbl sweet butter, softened 2/3 cup crisco shortening

8 Tbl heavy cream                  2 Tbl corn syrup

Makes 6 cups Cream together butter and shortening in the mixer with a paddle. While mixer is on low add 5 Tbl of heavy cream, one Tbl at a time. Completely incorporate together, then slowly add powder sugar, little at a time until all has been added. One Tbl at a time add remaining cream and corn syrup.  Mix on high speeds until all ingredients are incorporated and bonded with one another.  You may add or subtract last of the heaving cream depending on what your buttercream is for. Stores in air-tight container for 1 month in refrigerator. For chocolate buttercream you can add bavarian chocolate, melted down semi-sweet chocolate, or mix your heavy cream with some cocoa powder.  If your using the bavarian or semi-sweet chocolate substitute it for your cream.

Royal Icing

When it comes to royal icing, I'm lazy and I use the Wilton's Meringue Powder and their recipe.  Honestly anything you make with royal icing is for decoration purposes only.  It is edible, but shouldn't be eaten.  Anything created with royal icing will turn like cement.  It is great as glue and pre making decorations in advance.  Use it at your own discretion. Makes 3 cups

3 Tbl meringue powder

4 cups (lb)powder sugar, sifted

6 Tbl warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Royal icing must be covered by a wet cloth over container or saran wrap at all times or it will harden. Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Rolled Fondant Because this recipe produces a very soft paste, rolled fondant must be prepared 1 day ahead of time to allow the gelatin to slowly thicken the mixture.  A relatively small amount of gelatin is used so the paste will thicken only to a point rather than setting up completely.  The gelatin also develops and elastic consistency.  You can also buy pre made fondant at any craft or decorating store.  Makes 2 lbs 6 oz

1Tbl unflavored gelatin powder 1/2 cup water

4 oz light corn syrup 1 1/2 Tbl glycerin

2 lbs powder sugar Vegetable shortening

Sprinkle the gelatin over the water, set aside until soft, then heat to dissolve.  Remove from the heat and add the corn syrup and glycerin. Add the gelatin mixture to the powdered sugar and knead until fully incorporated; the mixture will  be fairly soft. Roll the mixture into a log.  Coat the log with vegetable shortening.  Wrap the coated log in plastic wrap.  Let stand overnight at room temp; the fondant will become tighter and firmer. Use powdered sugar to prevent sticking, roll out the fondant to 1/8 to 1/4 inch thick.  Roll the sheet on a dowel and unroll over your cake, smoothing it into place.  Trim around base as needed. Note:  The glycerin is used to prevent the fondant from becoming too hard when it has dried.  If you do not have glycerin available you can increase the light corn syrup by 2 oz and the powder sugar by 3-4 oz.