Icing

This is a great frosting for the Carrot Cake . The lemon zest complements the cream cheese so perfectly that I sometimes even snack on this frosting—I just can't get enough of the sweet, tangy flavor! If you want extra oomph on the Carrot Cake, add minced ginger to the lemon zest.

Praline, a southern candy, forms the top of this showstopping cake.

Fresh orange and lemon juices lend this simple icing a lovely zing, and the addition of powdered egg whites helps it set, allowing you to create a host of intricate designs.

Royal icing is a pure-white, sticky icing that dries to a hard finish. Royal icing is used for delicate piping on cookies and gingerbread houses. Its  bright white hue makes it a good option for tinting whatever color you like. 

This recipe originally accompanied five-spice gingersnaps.

This can be made with maple, lemon or rum extract instead of almond. It's great on any cookie that calls for a piped icing. This recipe originally accompanied Christmas Tree Shortbread .

This recipe originally accompanied epi:recipeLink="101009"Orange-Almond Cake with Chocolate Icing</epi:recipeLink>.

Egg whites act as a stabilizer in this icing, allowing it to harden for decorating the cookies. Because the whites are not cooked, we prefer powdered egg whites, such as Just Whites, which are available in the baking section of most supermarkets. This recipe is an accompaniment for Gingerbread Sbowflakes.

This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.

This recipe originally accompanied Carrot Cupcakes with Ginger-Cream Icing .

This recipe was created to accompany Chocolate Strawberry Orange Wedding Cake .