Combine ingredients, mix until fluffy.

Sift 1-1/2 cups unsweetened cocoa powder
2 pounds confectioners' sugar, sifted

Add to shortening mixture, continue to mix on low to medium speed until fluffy, 8-10 minutes.

*Note:  Non-dairy whipped topping found at a bakery supply store.

Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes or more.

Whip Topping Buttercream Icing

2 cups Crisco (or) Sweetex shortening (high ratio bakery type) *See Note
2 Tablespoons dry Dream Whip topping mix
3 Tablespoons clear corn syrup or Glucose
1/2 cup hot tap water, not boiling
2 teaspoons clear vanilla
2 pounds confectioners' sugar, sifted

Place first 5 ingredients in a bowl, beat until fluffy; add confectioners' sugar, start mixing slowly, then mix at medium speed for 5 minutes - less mixing time is needed if using a heavy duty stand mixer.. Mixture will appear heavy at first, will beat into a light workable icing for both frosting and decorating.

Cream Cheese Frosting

1 - 4 oz. pkg. cream cheese, softened 

1/2 cup Crisco (or) Sweetex shortening (high ratio bakery type) *See Note

1/2 cup unsalted sweet butter, softened

1 pound confectioners' sugar, sifted
1 tsp. vanilla
1 - 2 Tablespoon lemon juice

Cream together cream cheese, shortening and butter until smooth, then add vanilla and lemon juice;  add confectioners' sugar, add extra confectioners' sugar, if frosting is too soft.  Makes enough to frost an 8 inch layer cake.

White Chocolate Cream Cheese Buttercream

12 ounces white chocolate, chopped

12 ounces cream cheese, softened

8 ounces (2 sticks) unsalted butter, softened

1- 1/2 teaspoon vanilla

2 Tablespoons lemon juice, freshly squeezed and strained

4 cups confectioners' sugar, sifted

Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in    between, making sure chocolate is completed melted and not burning. Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed. Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated. Add sugar and mix until frosting is light and fluffy  (add extra confectioners’ sugar if frosting is too soft. Store 2 weeks refrigerated.  Yield Approx. 6 Cups.

Basic Buttercream Frosting

Mix together:
1 tsp. salt                                               
1 tsp. lemon juice
1 tsp. clear vanilla
1 tsp. rum flavoring (optional)                                   

Add enough water to this to equal 1 cup total liquid (pineapple juice or any other favorite juice may be added, as part of liquid.) add;            

1/4 cup sifted cake flour*
2 cups Crisco (or) Sweetex shortening (high ratio bakery type) *See Note                                          
2 lbs. sifted confectioners' sugar
1 envelope dry Dream Whip *See Note 

*Note: May use 1/2 pkg. Dream Whip, increase cake flour to 1/3 cup. Beat all ingredients until light and fluffy, if too soft add extra confectioners' sugar, store covered.

Variations:
*Note: Dream Whip substitute: 1 cup regular instant milk, dissolved in the already measured liquid.

Air Dried Flowers

Decrease shortening in above recipe to 1 1/4 cup.  Allow flowers to dry 48 hours.

Practice Buttercream Frosting (Practice Only)

Stiff Consistency Frosting
Use for roses and other flowers with upright petals

1 cup  Crisco (or) Sweetex shortening (high ratio bakery type) *See Note

3-4 tablespoons water(add more or less to control the consistancy

1-2  teaspoons flavoring, butter/vanilla or favorite type flavor, clear type
1/2 tsp salt
2 tablespoons Meringue Powder, optional **See Note
1 pound confectioners' sugar, sifted (add more if frosting is too thin)

Cream shortening, flavorings and water. Sift confectioners' sugar and meringue powder into a large mixing bowl, gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend on slow to medium speed for about 5 minutes or so, until creamy.  The longer you beat mix the frosting, the smoother the consistancy will be. 

Yields: 3-4 cups

Medium Consistency Frosting
Used for most decorating borders

Add one extra tablespoon water, to the full recipestiff consistency icing. Mix until all ingredients are well blended.

Thin Consistency Frosting
Used for crumb coating cakes, writing, leaves

Add two tablespoons water for the full recipe.  Mix until all ingredients are well blended. May add light Corn Syrup or Glucose to make frosting a smoother consistancy. This is especially helpful for making leaves come to a point.

Note:  I prefer students to use this frosting recipe for decorating and practicing in class, due to re-using the frosting for practice.  This buttercream icing will last for months when stored in the refrigerator and if using only water for the liquid.

Buttercream, variation
Follow the Practice Buttercream Frosting recipe, except make the following substitution: For 1 cup shortening, substitute 1/2 cup shortening and 1/2 cup softened unsalted sweet butter.

Choolate Buttercream Frosting Recipe 

Follow Practice Buttercream Frosting recipe; add 4 oz. of melted Bittersweet Chocolate or 12 Tablespoons Unsweetened Cocoa Powder, sifted.

Cake Filling/Frosting

Make a full recipe of medium consistency Practice Buttercream Frosting; add two to three tablespoons light corn syrup, mix until ingredients are thoroughly blended. Perfect consistancy for filling and frosting cakes.

Marshmallow Rolled Fondant Recipe

16 ounces white mini-marshmallows (use a good quality brand)

2 - 5 tablespoons water

2 pounds confectioners’ sugar (C&H Cane Powdered Sugar, for the best results)

˝ cup Sweetex or Crisco shortening (accessible bowl)

NOTE:  Be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler; Place bowl in the microwave for 30 seconds, stir, place back in microwave for 30 seconds more, microwave and stir again, continue until melted. It usually takes about 2˝ minute’s total. Place 3/4 of the confectioners’ sugar on the top of the melted marshmallow mix.

Grease hands GENEROUSLY with shortening; then heavily grease the counter you will be using, place the mixture of marshmallow/sugar in the middle of your work surface.  Start kneading like bread dough. You will immediately see why you have greased your hands. Continue kneading; (this mixture is very sticky at this stage) Add the rest of the confectioners’ sugar and continue kneading. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, add water (about ˝ tablespoon at a time, continue kneading). This usually takes about 8 minutes to get a firm smooth elastic ball, it should not tear when pulling like taffy; this will allow you to apply to the cake without the fondant tearing.