This is a basic go to recipe for icing that can
be altered and updated with different extracts,
amounts of sugar used, and food coloring.
I used it recently when I made some
Rice Krispie Treats, cutting them out
with a heart shape cookie cutter before icing them
made yummy Valentine “cookies” that were fun to decorate.
I wanted to frost them, but not with a heavy frosting
So I modified my basic frosting recipe
to work perfectly for icing.
note: It sets fairly quickly so you will want to
decorate your cookies or cupcakes
as soon as you ice them.
They store well in a plastic container with
waxed paper or parchment paper between
the layers for a few days too.
These did not last long around our house. While eating them together after dinner that night was fun, we had even more fun sampling and creating designs while decorating them. Enjoy!
Basic Icing Recipe
Makes approx. 3 cups
4 cups of powdered sugar
1/2 cup of softened butter
2 t. vanilla extract
5-8 T. milk, soy or almond milk
*For pink frosting add 1 drop of red food coloring*
Combine ingredients in a large mixing bowl, and blend until smooth. Begin by using a smaller amount of milk and increase to achieve desired consistency. If the icing become too runny, add small amounts of additional powdered sugar until you find the right balance.
Almond extract can be used in the place of vanilla extract as well, but I would begin with only 1/2 to 1 t. as it has a stronger flavor than vanilla.
This icing will store well for a week in the refrigerator, to use allow it to come to room temperature before icing cookies, desserts, etc…
Thank you so much for visiting today!!
I hope your enjoy this basic recipe for icing as much as i do.
It can be made your own and used to
decorate treats your family is sure to love!