In Basics by The BakerMama, I teach you how to make a Simple Icing you can drizzle on all your favorite baked goods. It’s the perfect consistency for cinnamon rolls, pound cakes, cookies, scones and more!
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
The Perfect Finishing Touch
A simple icing makes the sweetest finishing touch to some of my favorite baked goods. And this icing recipe is easy to make, easy to remember, and the perfect consistency for drizzling on cinnamon rolls, cookies, scones and more. Learn how to get it right every time with this easy basic icing recipe.
Icing, Frosting and Glaze: What’s the difference?
It’s so easy to get confused! Because depending on where you’re from, these terms might be used interchangeably. But here’s a crash course on the differences between icing, frosting and glaze and when to use them. Icing starts out thin, and gets firm when it dries. The difference is mostly texture and what you do with it.
- Icing is thin, made from powdered sugar, milk and sometimes a flavoring, like vanilla. It firms up as it dries but stays pliable. You drizzle icing on cinnamon rolls and scones.
- Glaze is also thin but it hardens almost completely as it dries. It’s typically made from powdered sugar, sometimes butter, and a liquid (like milk, water, or juice). You glaze a donut.
- Frosting is soft, creamy and spreadable. It’s usually made from butter or cream cheese, confectioners sugar and flavorings. You frost cakes and cupcakes.
What Do I Need to Make Icing?
- Powdered sugar
- Milk
- Vanilla extract, optional
- A whisk
Tips for Great Texture!
In general, I rely on the ratio of 1 cup powdered sugar to 1-2 tablespoons of milk to get a great, drizzly consistency. But if the icing is too thick, whisk in an additional 1 teaspoon of milk at a time until of desired consistency. If the icing is too thin, whisk in a tablespoon of powdered sugar at a time until of desired consistency.
How to Make Simple Icing
- In a medium mixing bowl, whisk together the powdered sugar, 1 tablespoon milk and vanilla until icing is smooth and of spreading/drizzling consistency.
- If needed, add additional milk, 1 teaspoon at a time, until icing is of desired consistency.
- Spoon or drizzle over cookies, cakes, pastries and other desserts. It will set and begin to harden after about 20 minutes.
More Basics to Better Your Baking
- How to Make a Graham Cracker Crust: Sweet and buttery and the perfect mixture of chewy and crunchy, it’s the easiest, yummiest crust you’ll ever make!
- How to Make Cinnamon Sugar: With a cinnamon-to-sugar ratio perfect for sprinkling, topping, or mixing in your favorite recipes.
- How to Brown Butter: Simple techniques that take the mystery out of getting golden, frothy flavorful butter. With a caramel-like aroma and a nutty, savory flavor, it adds an extra layer of deliciousness to your favorite baking and cooking recipes.
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!
xoxo,
Description
How to make a Simple Icing you can drizzle on all your favorite baked goods. It’s the perfect consistency for cinnamon rolls, pound cakes, cookies, scones and more!
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract, optional
- In a medium mixing bowl, whisk together the powdered sugar, 1 tablespoon milk and vanilla until icing is smooth and of spreading/drizzling consistency. If needed, add additional milk, 1 teaspoon at a time, until icing is of desired consistency.
- Use to ice cookies, cakes, pastries and other desserts. It will set and begin to harden after about 20 minutes.
Notes
- If the icing is too thick, whisk in an additional 1 teaspoon of milk at a time until of desired consistency.
- If the icing is too thin, whisk in a tablespoon of powdered sugar at a time until of desired consistency.
