FROSTING & ICING THROUGH THICK OR THIN
Whether coating cakes or cookies, the topping can make all the difference. Both of these recipes are quite basic, but delicious. Although neither requires actual refrigeration, iced or frosted desserts should be protected from heat or direct sunlight.
EASY VANILLA ICING
Icing doesn’t get any easier than this.
2 cups powdered/confectioner’s sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Sift the powdered/confectioner’s sugar into a medium bowl. Stir in the vanilla extract and about half of the milk. Beat with electric mixer on medium speed.
Add the rest of the milk gradually, while blending, until the icing reaches your desired consistency.
Drizzle icing over cake or cookies. Allow the dessert to stand for an hour or two before serving, to give the icing an opportunity to set.
THICK VANILLA FROSTING
This thick and creamy frosting is super-simple to concoct, but it covers a cake in true baking style.
1 cup shortening (no substitutes)
2 teaspoons vanilla extract
4 cups powdered/confectioner’s sugar
4 tablespoons milk
In a medium bowl, combine shortening and vanilla extract. Blend well with an electric mixer on medium speed. Add half of the powdered/confectioner’s sugar, and continue to beat.
Mix in half of the milk, while blending. Add the rest of the powdered/confectioner’s sugar and milk gradually (alternating the ingredients) until the frosting begins to thicken and peak during mixing.
For the best results, apply frosting liberally to the cake, and allow it to set for at least an hour before serving.