Make Icing with powdered sugar and milk?

Question

I am baking a cake right now, but I need to make the icing. Does anyone know how to make this icing? I just don't know the measurements or consistency the icing should have when stirring and adding more sugar or adding more milk. Do you ice the cake when it has cooled down? Many thanks in advance for the answer.

This is a traditional recipe. You only use milk and powdered sugar, that's it.

Answer 1

Put about 2 cups powdered sugar in a mixing bowl. Add just a few drops of milk and stir. Keep adding small drops of milk until the desired consistency is reached (usually a little thicker than syrup). This frosting is usually drizzled over a cake rather than actually smoothed over.
Always make sure your cake is 100% cooled before frosting. If you don't the frosting will melt and run right off your cake.

Answer 2

1

Answer 3

You're looking at a simple butter cream and you'll need about 3 T butter and 2 cups powdered sugar, 1 Tsp vanilla, and 3 T milk. Beat and keep adding milk until you've reached your desired consistency. Make sure the cake has cooled completely before you ice it.

Answer 4

For cake you want a butter cream icing, which is more of a frosting. Here is my recipe:

1/2 cup solid vegetable shortening (Crisco)
1/2 cup butter or margarine*
1 teaspoon Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. You can color it using regular food coloring...just add and mix until it is the color you want.

YIELD: 3 cups

For some variety, here is my Cream Cheese Icing recipe:

4 oz cream cheese, softened
1/4 cup butter (or margarine), softened but not melted
2 cups powdered sugar
1/2 teaspoon vanilla extract

Beat cream Cheese and Butter until creamy and smooth, gradually add sugar and vanilla continue to beat until smooth with no lumps.


If you are looking for a basic drizzle icing...the kind you would spoon onto a bundt cake, this is my recipe:

1 cup powdered sugar
2 TSP Milk
1/4 TSP Vanilla Extract
Mix together and drizzle over cake. You can add other flavored extracts(lemon, peppermint, almond, butter, coconut etc) if you think they will go with the flavor of the cake and you can always add food coloring for decorative purposes.

Always make sure that your cake is competely cooled before you frost it and brush off any loose crumbs so you have a smoother canvas to work with!

Answer 5

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Icing 4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted 1 cup (226 grams) unsalted butter, room temperature *Look at note 1 1/2 teaspoons pure vanilla extract 3 tablespoons milk or light cream Assorted food colors (if desired) *Note: For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted butter and 1/2 cup shortening In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add l or 2 tablespoons more milk if too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Re-whip before using. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). To make a Chocolate Frosting prepare the above recipe but beat into finished icing four (4) ounces (120 grams) unsweetened chocolate (melted), plus 1 tablespoon milk. This recipe makes enough icing to frost one 8- or 9- inch (20 - 23 cm) cake. Icing 4 cups confectioners' sugar 1 cup shortening 2 tablespoons water 1 teaspoon clear imitation vanilla extract In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done! Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing. Icing 4 cups confectioners' sugar 1/2 cup shortening 5 tablespoons milk 1 teaspoon vanilla extract food coloring In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. nfd♥

Answer 6

It's better to put the icing on when it cools down.

quick butter cream icing.

1 stick butter
1 tsp vanilla
1 egg white
1 tbl milk
1cup powder sugar
Blend butter, egg white, vanilla and milk in mixer. Add powder sugar. Mix till smooth.

Answer 7

put the powdered sugar in a small mixing bowl 1st...LIke a cup
The n slowly add milk untill it is a consisency that is good for a "thick dripping syrup"
You ALWAYS ice a cake when cool! or else your icing would melt!

Answer 8

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Answer 10

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