Vanilla Icing, Buttercream Frosting Recipes

Easy Buttercream Frosting

• 4 cups powdered sugar
• pinch salt
• 1/4 cup milk
• 1 tsp. vanilla
• 1/2 cup butter or margarine (1 stick), softened

In large bowl, beat all ingredients until smooth and creamy. Makes enough for a 9-inch two-layer cake.

Buttercream Icing

• 2 1/4 cup powdered sugar
• 1 stick 4 oz softened butter
• 1/2 tsp vanilla
• 1 tbsp milk

Mix the vanilla with the milk. Sift the powdered sugar, and add gradually to the butter, then add the milk. Beat until the icing is smooth and of a soft spreading consistency.

Butter-Cream Vanilla Frosting

• 1/4 cup butter or margarine
• 1/2 tsp. salt
• 2 tsp. vanilla
• 3 cups confectioners sugar
• 1/4 cup milk

Combine butter or margarine, salt, vanilla, and 1 cup sugar. Add milk and remaining sugar alternately until smooth and creamy.
Recipe from an Indiana Church Cookbook
See the recipe: Butter-Cream Vanilla Frosting

White Fluffy Icing

• 2 1/2 tablespoons flour
• 1/2 cup milk

Cook together until paste is formed. When cold, mix:
-1/2 cup butter
-1/2 cup Crisco
-1/4 cup sugar together

Then add the cold paste mixture and 1 tsp vanilla. Beat with egg beater until fluffy, like whipped cream.
Recipe from a 1963 recipe book

Confectioners Icing

• 1 cup confectioners powdered sugar
• 1 to 2 tablespoons hot milk or water

In a small bowl, add milk or water gradually to sugar. Blend until smooth. Spread.
Recipe from a 1974 recipe book

Silver White Icing for Decorating

• 1 cup shortening (not butter)
• 2 Tablespoons butter
• 1/4 cup flour
• 2 Tablespoons milk
• 2 egg whites
• 1 teaspoon salt
• 4 cups of powdered sugar sifted
• 4 teaspoons of flavoring

Place all ingredients in a large mixing bowl and beat on high for 10 minutes. This frosting is very stiff; very good for decorating.

Ornamental Icing

• 2 egg whites
• 3 cups sifted confectioner's sugar
• 2 tablespoons Argo or Kingsford's Cornstarch
• 1/3 teaspoon cream of tartar
• 4 drops desired flavoring

Put the egg whites in a bowl with one-half cup of the sugar. Beat 3 minutes, then add the remaining sugar sifted with the cornstarch and cream of tartar, beating in a half cupful at a time. Add two or three drops of the desired flavoring.

When all the sugar is in, a knife should make a clean cut, and the frosting should hold its shape. It may then be spread upon the cake with a knife dipped in hot water, and ornamental designs may be applied by means of a pastry bag and tube.
Recipe from a 1927 cookbook
See some Birthday Cake Decorating Ideas or learn Basic Cake Decorating

Confectioner's Glaze Frosting

• 1 cup sifted powdered sugar
• 1 Tablespoon warm water
• 1 1/2 teaspoon light corn syrup
• 1/4 teaspoon vanilla

Mix well and frost immediately.

My Note: This is my favorite glaze. The glaze is a bit thicker, sets well, and is great for homemade donuts, and perfect for angel food cake, or pan cookies.

Easy Powdered Sugar Glaze

• 2 cups powdered sugar
• 3 tbsp. water, milk or fruit juice
• 1/2 tsp. vanilla

In medium bowl, combine all ingredients and mix until smooth. Makes enough for 2 coffeecakes or 12 cupcakes

Plain Boiled Frosting

• 1/4 cup Karo Red Label
• 1 cup granulated sugar
• 1/2 cup boiling water
• Few grains cream of tartar
• 1/4 teaspoon desired flavoring

Combine all the ingredients except flavoring, and boil until the mixture threads, 238 degrees F. Cool until tepid, add flavor, beat until creamy and spread on the cake, using a knife which has been dipped in boiling water.
Recipe from a 1927 cookbook

Browned Butter Icing

• 1 1/2 cup powdered sugar
• 3 Tblsp. butter
• 1 tsp. vanilla
• about 1 Tblsp. milk

Heat butter in a saucepan over medium heat until a delicate brown. Remove from heat. Mix in sugar, vanilla and milk; beat until smooth and of spreading consistency.
See the recipe: Browned Butter Icing

Cream Cheese Frosting

• 1 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla
• 3 ounces softened cream cheese

Mix well, and frost on cooled cake. Perfect for applesauce or carrot cake too.