Caramel Frosting

2 sticks butter
2 c. light brown sugar
1/2 c. evaporated milk
1 tspn. vanilla extract
4 c. powdered sugar
Melt butter, brown sugar, and evaporated milk in saucepan.  Cook 2 minutes (no longer) over medium heat.  Add vanilla and remove from heat.  Put into mixing bowl and beat in powdered sugar slowly, add more powdered sugar if needed to make consistency to your liking.  Note: This will thicken more as it cools so I wouldn't add too much more powdered sugar.  Also add some toasted pecans if you would like, it is good with or without them.

Buttercream Icing

2 sticks crisco (2 cups)
2 tspn. clear vanilla flavoring
2 tspn. clear butter flavoring
2 lb. powdered sugar
5 tblspn. water
Cream crisco, add vanilla and butter flavoring; Slowly add 1 lb. of the powdered sugar and 3 tblspn. of the water, blend until creamy.  Scraping all of the excess powdered sugar from around the bowl.  Once creamy finish adding the powdered sugar and water.  Cream and scrape until smooth.  You can add a touch more water if needed.  Color and ice your cake.

Marshmallow Fondant

1 16oz bag of mini marshmallows
2 tablespoons of water
2 lbs. powdered sugar and optional flavoring
Put the marshmallows in a microwave safe bowl, add the water, and put it into the microwave for 2 minutes.
Stir marshmallows making sure it’s all melted.  At this point you can add flavoring and coloring if you like (I only add the coloring if its all going to be the same color).  Add powder sugar to form a dough type consistency knead dough on a powder sugared surface and keep adding powdered sugar to make dough less sticky and more workable.  Only add a little powdered sugar at a time, adding too much will make dough too stiff.

Hershey's Chocolate Frosting

1 stick margarine 2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract
Cream butter, stir in cocoa.  Alternately add powdered sugar and milk, beating on med. speed to spreading consistency.  Add more milk, if needed.  Stir in vanilla.