Two good party frosting recipes include Italian meringue buttercream and stabilized whipped cream. To make Italian meringue buttercream, combine 1 1/4 cups of sugar with 2/3 cup of water. Bring the mixture to a boil, and simmer it until the syrup reaches 240 degrees Fahrenheit. While the syrup simmers, place 5 egg whites in a bowl, and beat them with a mixer fitted with a whisk attachment until the whites are foamy.
Add a pinch of cream of tartar, and continue whipping the egg whites until they form stiff peaks. Keep the mixer running, and slowly add the syrup to the bowl while beating the mixture on high for approximately five minutes. Add 2 cups of room temperature unsalted butter, 1 tablespoon at a time, and beat the mixture until it is smooth. Add 1 teaspoon of vanilla extract, beat for one additional minute and then use the party frosting as desired.
Alternatively, try making a stabilized whipped cream by combining 1 teaspoon of plain gelatin with 4 teaspoons of water in a small saucepan placed over low heat. Stir the gelatin constantly until it dissolves, remove it from the heat and let it cool. Whip 1 cup of heavy whipping cream in a chilled stainless steel bowl with a chilled whisk or beaters. Once the cream forms soft peaks, add 1/4 cup of powdered sugar. Once the sugar is combined, add the gelatin with the mixer on low speed. Continue whipping the cream on high until it forms stiff peaks.