Icing Recipe For Cake
This rich icing combines sweetness and vanilla flavor, perfect for decorating cakes and brownies. Its smooth, creamy texture makes it ideal for spreading or piping onto baked goods, adding a delightful finishing touch for special occasions or everyday treats that appeal to both kids and adults alike.
Ingredients
Instructions
- Beat the egg white until stiff peaks form.
- Add the confectioners sugar, butter, milk, flour, vanilla, salt, and Crisco to the egg white.
- Beat on high for 2 to 3 minutes, scraping the bowl occasionally.
- Use to ice a 9 x 13 cake or brownies.
Tips & Substitutions
To ensure a smooth icing, make sure your egg white is at room temperature before beating. If you prefer a different flavor, consider substituting the vanilla with almond extract. You can also use powdered sugar instead of confectioners sugar for a less sweet option. For a richer taste, replace Crisco with softened cream cheese, which works wonderfully in this icing recipe.
Serving Suggestions
This icing is perfect for topping a 9 x 13 cake or brownies, adding a lovely finishing touch. For a delightful dessert experience, pair it with a scoop of vanilla ice cream or serve alongside slices of Irresistible Cake. You can also use it to decorate cupcakes for a festive occasion, enhancing their visual appeal.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip it for a smooth consistency. If it thickens, you can add a splash of milk to loosen it up. Avoid freezing this icing as it may change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Icing Recipe For Cake contains roughly 157 calories, with 1g protein, 13g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this icing ahead of time?
Yes, you can prepare the icing in advance. Store it in an airtight container in the refrigerator for up to one week. Just remember to let it come to room temperature and re-whip before using it to ensure a smooth texture.
What can I use instead of egg whites?
If you're looking for an egg-free alternative, you can use aquafaba, the liquid from canned chickpeas. About 3 tablespoons of aquafaba can replace one egg white. Whip it until stiff peaks form, just as you would with egg whites.
How do I adjust the sweetness of the icing?
To reduce the sweetness, you can decrease the amount of confectioners sugar. Alternatively, you can add a pinch of unsweetened cocoa powder or a bit of cream cheese to balance the flavors without losing the icing's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).