Cake, Bread and Pastries · Holiday Recipes · Icing · International Recipe

3 Easy Icing Recipe

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These 3 Easy Icing recipe are simple and so delicious! Great frosting for your cupcakes, muffins, bundt cake, breads or loafs. Budget-friendly and less complicated to make.
Caramel Icing
This caramel Icing recipe is great to spread to any sponge, bundt, cupcakes, pancakes, and bread. Ideal for cake layer fillings too. It has a spreadable consistency and super easy to make. It doesn’t need an electric hand mixer if you don’t have one, you can manually mix it with a whisker too. 

1. CARAMEL ICING RECIPE

INGREDIENTS:

½ cup butter
1 cup firmly packed brown sugar 
1 tsp. salt
5 Tbsp. milk (or use cream for more volume) 
2 ½  cups sifted powdered sugar
2 ½ tsp. vanilla flavoring 

INSTRUCTIONS:

In a saucepan, mix butter, brown sugar, salt and milk. Heat over low heat and stir until mixture comes to a boil; Turn off and remove from heat. Gradually add powdered sugar and beat until mixture is of a good spreading consistency. Beat in vanilla. 

Makes 2 cups.

Frosty Icing
This Frosty Icing is best to frost on bundt cakes, banana bread or loaf, pour on top and let it drip. No need for a hand mixer, manual whisking is ok too. Sweet and simple! 

2. FROSTY ICING RECIPE

INGREDIENTS:

1 cup powdered sugar, sifted (or Confectioners sugar) 
1 tbsp milk or water
1 teaspoon vanilla flavor 

INSTRUCTIONS:

In a bowl, add 1 cup sifted powdered sugar. Mix in 1 tablespoon milk or water. Stir well to make a smooth frosting. Add 1 teaspoon vanilla flavoring or any flavoring you love.  

Makes about ½  cup.

Fruity Frosting
This Fruity Frosting is best to use as a toppings for any dessert and fruit flavored cakes, cupcakes and muffins. It’s a fruity frosting which you can glaze on top of any cakes or even chilled desserts. You will need a hand mixer to make this frosting.

3. FRUITY FROSTING RECIPE

INGREDIENTS:

1 ½  cups heavy cream (emborg, arla, or ever whip) 
2 to 3 tsp. powdered sugar
¼  tsp. orange flavor
¼ tsp. lemon flavor
½ cup cherries, drained 

INSTRUCTIONS:

Using an electric hand mixer, whip cream until fluffy and doubled in volume. Gradually adding the powdered sugar in between beating. Beat until you see a hard peak on the tip of the beater. Lastly, using a spatula, gently fold in the flavorings. You may use a piping bag with a closed star tip to frost your cupcakes. Top it with cherries on top and edible gold dragees on the sides.

Makes about 3 cups of frosting.

You may also try our:

Credits: From a vintage cookbook from “Favorite Recipes From America’s Dairyland” 1964 Wisconsin Department of Agriculture.

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