American Buttercream​ - Powdered sugar added to whipped butter until consistency and taste are balanced. This is an extremely sweet and dense buttercream. 

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Italian Buttercream - IBC is made by drizzling 240-degree sugar syrup into whites that have been whipped to hold firm peaks then adding softened butter back to the mixture. It is a very airy and light frosting. 

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Swiss Meringue Buttercream - SMBC is made by heating egg whites and sugar to a safe temperature, whipping them nil cool stiff peaks form, then slowly adding softened butter to the mixture.  This is the best buttercream to use for decorating. It is an incredibly smooth and light frosting.

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Cream Cheese Frosting - Made by whipping butter and softened cream cheese together and sweetening with powdered sugar. It is a denser frosting that's pleasantly tart.  

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50/50 buttercream - A mix between Swiss Meringue and American buttercream. Has the same classic buttercream flavor we all know and love but easier to frost a cake with. 

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Chocolate Ganache - Chocolate ganache is the love child of whipped cream and chocolate sauce. It is made my melting chocolate down with scalded heavy whipping cream.  Then chilled down to a spreadable consistency. 

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Flat Icing - Flat icing is just another term for a pastry glaze. It is simply a slurry of powdered sugar and either water, milk, or lemon juice.