Although chefs usually refer to a sugar-based spread as icing, and a thicker cream-or butter-based spread as a frosting, both terms are used widely by laypeople to refer to either type. The recipe below will allow you to make both types, but no matter what you call it, the result will be delicious. Experiment with different icing and cake combinations, or read the beginning of each method for recommended pairs.
If you're looking for an icing that will allow you to create intricate designs on a cake, read the instructions for "icing royal."
Ingredients
Icing butter cream (buttercream):
- 240 g butter (or read directions for a vegan substitute)
- 720 g powdered sugar
- 2 tbsp (30 ml) whipped cream
- 1 tsp (5 ml) vanilla or almond extract
- Additional flavorings (not mandatory; see recipe for suggestions)
Icing sugar:
- 480 g powdered sugar
- 4–12 tbsp (60–180 ml) milk or juice
- 1 tsp (5 ml) vanilla or almond extract
Icing cream cheese (cream cheese):
- 120 g butter or margarine
- 240 g cream cheese
- 480 g powdered sugar
- 1 tsp (5 ml) vanilla extract
Step
Method 1 of 3: Making Simple Sugar Icing
Step 1. Follow this easy recipe to make a sparkling sweet paste
You can make this recipe in ten minutes even if you don't have a measuring cup; easy as that. The result is sweeter and liquid than most frostings, making it ideal for use on top of cakes, or in the center of cakes that are cut into layers. This icing is perfect for pairing with light, fruity cakes, but it may lose its flavor to a thick, rich cake like chocolate cake.
Step 2. Pour powdered sugar into a large bowl
You can measure 720 g of powdered sugar, or just pour in the amount you think will suit your needs. It's easy to adapt this recipe or make more, so don't feel like you have to measure exactly.
Confectioner's sugar or icing sugar is just another name for refined sugar
Step 3. Pour a little milk or juice
Depending on the flavor you want to add, you can use milk, lemon juice, or other juices. Measure out 4 tablespoons of your liquid of choice, or simply pour in a small amount, much less than the amount of sugar used. It's better to pour too little and add more later than pour too much and have to add far more sugar than you want to use.
- If your cake contains fruit, consider adding a juice made from the same type of fruit.
- Consider choosing a juice based on the color of the cake you want.
Step 4. Stir well using a spoon
Stir gently at first, otherwise the sugar will be thrown out of the bowl and dirty. Stir until a paste forms, or until all the liquid has been absorbed by the sugar.
Step 5. Add the liquid little by little, stirring constantly, until there is no more dry sugar
Keep adding a little milk or juice each time and mix well. When the dough has reached an even consistency without any dry sugar on top of the pasta, it's ready. Optionally, you can add a little more liquid to thin the dough or add more liquid flavor. However, if the dough becomes too runny, add a little more sugar to compensate.
Step 6. Finish by mixing in a few drops of vanilla or almond extract
Carefully add two drops of vanilla/almond extract to your icing, or measure out 1 tsp (5 ml). Stir well. You are now ready to apply the icing to the cake using a knife or spoon!
Method 2 of 3: Making Simple Butter Cream Icing
Step 1. Quickly make this icing for a rich and sweet spread
This icing is the type of icing that many people imagine when they think of a birthday cake or classic cupcake spread. This icing can be made in less than twenty minutes, and then spread on top and sides of any cake to create a delicious and pretty layer.
Step 2. Soften 240 ml of butter. The quickest way to soften butter is to place it in a microwave safe container and use the microwave for 10-30 seconds. If you don't have a microwave, just cut it into small pieces and leave it on the counter. Either way, continue when the butter is room temperature and slightly soft, but not melted.
If you're serving cake to vegans, replace the butter and whipped cream with a rich-flavoured vegetable fat, such as cocoa butter or coconut fat. However, these substitutes tend to melt and harden more quickly, which makes them difficult to work with. An easier alternative is margarine, but consider enhancing the taste by adding a little melted vegan chocolate, maple syrup, or other strong-flavored ingredients
Step 3. Mix butter and sugar
Put softened butter in a large bowl and gradually add 720 g of powdered sugar while mixing. This will be quicker with an electric mixer, but can also be done by hand in a few minutes as long as the butter is soft. If using an electric mixer, start on low speed and increase to medium once the dry sugar is gone.
Step 4. Add additional flavorings (optional)
You can skip this step entirely and still make a delicious all-purpose buttercream icing. However, if you want, you can change it up by adding a little extra flavoring. Consider 1 tsp (5 ml) lemon flavor to pair with angel food cakes, 30 ml bland chocolate for an even richer icing, or even 1 tbsp (15 ml) instant coffee to give chocolate cake mocha flavor.
Step 5. Add all the remaining ingredients
Add 2 tbsp (30 ml) whipped cream (or heavy cream) and 1 tsp (5 ml) vanilla and almond extract and beat with a spoon or mixer until the color and texture are consistent. If it is thick but spreads evenly with a knife, the icing is ready to be spread on the cake. If not, fix the problem with these tips:
- If the icing is too runny, add 2 tablespoons of powdered sugar and beat well. Repeat until the frosting is thick enough to spread.
- If the icing is too dense in places or breaks when you try to spread it, add 1 tablespoon of water at a time, stirring well, until the frosting is runny enough to spread.
Method 3 of 3: Making Cream Cheese Icing
Step 1. Pair this icing with almost any cake
Cream cheese icing is especially popular for carrot cakes, but it's also great for chocolate cakes, red velvet cakes, or gingerbread cookies. Less sweet than regular buttercream icing, it can be used on any cake or pastry to balance the sweetness with the richness of the icing itself.
Step 2. Soften the butter and cream cheese
Take 120 g of butter or margarine and 240 g of cream cheese. Soften them in a microwave oven or just cut them into small pieces and leave them at room temperature. Continue after both ingredients are soft but not melted.
- You can replace half of the cream cheese with an equal amount of butter if you prefer a taste that is closer to normal butter cream frosting with a hint of cream cheese flavor, rather than a flavor that is mostly cream cheese.
- High-fat cream cheese will create a nice-textured frosting. Low-fat cream cheese can make the frosting runny.
Step 3. Mix the cream cheese and butter well
Use an electric mixer if possible, as it can be tedious and tiring if done by hand. Mix until there are no more lumps and the entire dough is the same color and texture.
Step 4. Add powdered sugar
Once the butter and cream cheese are well combined, gradually add 480 ml of powdered sugar in 120 ml steps at a time, mixing well.
Step 5. Beat until light and fluffy
Keep beating the icing until light and fluffy. If you're not sure if you've expanded enough, stop; it's better to end up with a slightly too thick frosting than to beat too long and the icing becomes runny.
If the frosting becomes too runny, you can thicken it by adding more cream cheese, mixing in a little more powdered sugar, or by trying another thickening method
Step 6. Finish by mixing in the vanilla extract
Add 5 ml of vanilla extract to the icing and beat briefly. The extract should no longer be visible, but there's no need to shake it longer than thirty seconds. The icing is now ready to be spread on your cake.
Tips
- Double this recipe if your cake consists of many layers that require icing.
- To color icing a specific color, add a drop of food coloring at a time, stirring or mixing between additions.
- Sift the powdered sugar before use to make the icing smoother, but this is usually not necessary unless the sugar has clumped together.
- This icing is not white, but more cream colored. The color may vary slightly depending on whether or not you are using real butter or margarine.
