Two Favorite Homemade Icings
Icing is one of those things that can’t be left out if you’re making a birthday cake or cut-out cookies. My own kids would protest very loudly.
Icing is very easy to make–easier than most people think. Most homemade recipes have only a few ingredients, versus the packaged kind loaded with extra preservatives and artificial flavors and colors. And the taste? Oh la la…I’ll let you be the judge of that!
Royal Icing for Sugar Cookies
- 1 box confectioners' sugar 1 pound
- 5 TBL meringue powder or 2 large egg whites
- Using an electric mixer, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water.
- For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.
- Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
Original recipe from Martha Stewart here. We also got the decoration ideas for the cookies from her website.
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until creamy.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.
- Add vanilla, and beat until smooth.
- Use immediately on a cooled cake, or cover and refrigerate for up to 3 days.
The icing can also be frozen for up to a month if you have a lot left over. (Bring to room temperature, and beat on low until smooth before using.)