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.
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
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
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.
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
1 cup powdered sugar, sifted (or Confectioners sugar)
1 tbsp milk or water
1 teaspoon vanilla flavor
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.
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
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
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.
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Credits: From a vintage cookbook from “Favorite Recipes From America’s Dairyland” 1964 Wisconsin Department of Agriculture.
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