I was just wondering what everyones favorite frosting is that doesn't have powdered sugar??? Just wanting to try new frostings... All I normally make is the shortening and powdered sugar recipes so..I would like to broaden my outlook!!!

anyone?

That's easy: Italian Meringue Buttercream.

There is also a french vanilla buttercream that is a little similar, but not as much of a feat to make.

The recipe I use for IMBC is:

12 egg whites (12 oz if using carton egg whites) at room temp.
1/2 tsp cream of tartar
2 2/3 cups of granulated sugar
1 1/3 cups of water
2 lbs. unsalted butter, room temp. but not soft & runny
2 T of extract or vanilla or liquor

Boil sugar & water until it reaches 240 degrees on candy thermometer (about 10-15 min.)

Meanwhile, whip egg whites until frothy, add cream of tartar & whip on medium-high until thick but NOT dry (less than 1 minute in mixer)

While mixing on high, slowly pour in boiling sugar. Beat 10 minutes or so to encourage it to mix thoroughly & to cool down. When mixing bowl is room temp, turn mixer back on and incorporate butter 1/4 cup at a time, then add flavoring.

If icing curdles, keep beating until smooth.

Swiss meringue buttercream! It has the same ingredients as the IMBC, but the egg whites and sugar are cooked to 140F, then whipped to stiff peaks. Then the butter and flavoring are added. I like the SMBC better because you don't have to worry about the hot sugar forming little hard balls if you add it to quickly to the egg whites.

This is my first post. So here is my favorite frosting.
Glossy Dark Chocolate Frosting
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup cornstarch
1/4 cup salt
1 cup water
1/4 (1/2 stick) of margarine
1 teaspoon vanilla

In a saucepan mix sugar, cocoa, cornstarch and salt. Mix it up. Than gradually stir in water. Cook and stir over medium heat until it boils. Boil it for a full min. Remove from heat and stir the margarine and vanilla. While it is hot, pour it over warm cake and spread smooth.

Tracie