Buttercreams.
Source of Recipe
see link below
Recipe Introduction
http://www.cookingforengineers.com/recipe.php?id=180&title=Buttercream+Frosting+(American)
My mother's "special" cakes were the Waldorf-Astoria red chocolate cake and Nutmeg Feather Cake from a 1950s Betty Crocker cookbook. She always used what she called 12 minute frosting (also called "Poor Man's Icing) on both -- still my favorite frosting. No confectioners sugar. Easy and cheap and tasty -- and it can be flavored as you wish. It is similar to the two listed above but not quite. Great as a filling for sandwich cookies or in/on chocolate cupcakes.
Recipe:
Step One: Mix 1 cup milk with 4 Tablespoons of flour (COOK & STIR UNTIL THICK, COOL).
Step Two: Beat 16 Tablespoons of butter (unsalted) with 1 teaspoon of vanilla for four minutes.
Step Three: Slowly beat in 1 cup sugar (regular or superfine granulated) on high speed four minutes until fluffy.
Step Four: Add cooked and cooled flour mixture and beat four minutes more.
We usually used this on cakes eaten the same day, but you would probably want to refrigerate it if not (all that butter). It gets hard like a buttercream when refrigerated, so allow cake to come to room temperature before serving.
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