This buttercream icing is an easy-to-make egg-free frosting that's great for decorating cookies for holidays, birthdays, and parties. Use paste to color the icing. If you use liquid color, you may need to add more confectioner's sugar.

This cream cheese filling can be used in sweet breads, kolachkes, and braids or even dropped in the center of chocolate cupcakes. It tastes like cheesecake, and everyone loves it. It's yummy but loaded with calories.

This chocolate frosting with cocoa powder has great texture, color, and taste. Smooth and easy to spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.

Anko is a sweet red bean paste that's used to hold together pastries, cakes, and other desserts that come from Japan. Store cooled anko in a covered container in the refrigerator.

This easy orange glaze recipe is made with orange zest and freshly squeezed orange juice, not the stuff out of a container. It's fresh and delicious and adds a nice citrus kick to angel food cake or any type of loaf cake.

I received this royal icing recipe with corn syrup from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte, like regular royal icing.

This creamy mascarpone frosting is incredibly versatile and can be used to decorate various desserts.

A light cool whip frosting vaguely resembling Bavarian cream.

This cookie glaze dries quickly to a hard, shiny finish. Perfect as a base coat for cookies. It can be colored to suit any occasion; use as much food coloring as needed to create the desired hue. Stir glaze each time you use it to prevent it from drying with a mottled look instead of a solid color.

This chocolate frosting recipe is easy to make for creamy homemade chocolate frosting every time! Using melted butter helps to bloom the cocoa powder, creating a more flavorful chocolate frosting.

This lime curd recipe is a twist on lemon curd. When life gives you a bunch of limes, make lime curd! Use it as a cake filling, or any other way you desire.

This no-cook frangipane recipe uses only butter, sugar, eggs, and almonds. If you don't use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.