Vanilla Icing

Vanilla Icing

Vanilla Icing is a recipe that is so simple and easy to make but adds the finishing touch to so many things.

You may already be familiar with the ingredients are and are just seeking the proper amounts. After all, most people are only making Vanilla Icing a couple times a year. This usually happens around the holidays, or maybe decorating cookies for a birthday party. Maybe you found your way here from FFG’s Lemon Cornbread Cake recipe, or you are finishing a batch of Ginger Snap Cookies with Vanilla Icing.

Whatever the reason, we get it. I normally make vanilla icing by feel, but if i need to describe to someone how to prep it, i refer to my notes for the ratio. Notebooks and notecards are perfect for what I refer to as method recipes, which really boil down to ratios and blends. You already know the ingredients and method; you just need the proportions. Well, here they are…

Main Ingredients:

Powdered Sugar: This is the backbone of the icing. It gives the icing its sweetness and structure, dissolving quickly for that smooth, creamy texture.

Milk: This helps thin out the powdered sugar, giving the icing its spreadable consistency. The amount of milk controls how thick or thin the icing turns out.

Vanilla Extract: Just a small amount of vanilla extract is enough to give this icing its warm, aromatic flavor. Pure vanilla extract is always best, but use what you have available.

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Vanilla Icing

5.0 from 1 vote

Course: Pantry, Sweet Treats, Holiday

Vanilla Icing is a recipe that is so simple and easy to make but adds the finishing touch to so many things.

Yields

2

cups

Prep time

5

minutes

Cooking time

0

minutes

Total time

5

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 cup plus 3 tablespoons powdered sugar

• 2 tbsp whole milk

• 1/8 tsp vanilla extract

Method

• Mix the powdered sugar and milk: In a medium bowl, combine the powdered sugar and milk. Stir until the mixture is smooth. If it’s too thick, add a dash more milk.
• Add the vanilla extract: Stir in the vanilla extract and keep mixing until everything is well combined.
• Adjust consistency if needed: If you prefer a thicker icing, reduce the milk slightly. For a thinner, more drizzle-like consistency, add more milk, a teaspoon at a time.
• Use immediately: Vanilla icing will start to harden as it sits, so it’s best to use it right away.

Field Notes

• RELATED RECIPES: Ginger Snap Cookies with Vanilla Icing, Lemon Cornbread Cake