How to make simple icing sugar

While chefs typically refer to sugar-based cake spreads as icing, and thicker cream- or butter-based spreads as frosting, both terms are widely used by non-professionals to refer to either type. The recipes below will allow you to make both varieties, but whatever you decide to call the results, they will be delicious. Experiment with different combinations of icing and cake, or read the beginning of each method for recommended pairings.

INGREDIENTS

Sugar icing:

• ~2 cups (480 mL) powdered sugar
• ~4–12 tablespoons (60–180mL) milk or juice
• ~1 teaspoon (5mL) vanilla or almond extract
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• Method 1 of 3: Making a Simple Sugar Icing
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  1

  Follow this easy recipe to create a sweet, glossy paste. You can make this recipe within ten minutes even if you have no measuring cups; it's that easy. The result is sweeter and more liquid than most frostings, so it is ideal on the top of cakes, or in the center of a cake cut into layers. It pairs especially well with light, fruit-flavored cakes, but might be overpowered by rich, thick cakes such as chocolate.
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2

Pour the powdered sugar into a large bowl. You may measure out 2 cups of powdered sugar, or simply pour the amount you think will suit your needs. It is extremely easy to adjust this recipe or make more, so do not feel pressured to keep your measurements exact.

Confectioner's sugar or icing sugar are simply other names for powdered sugar.

3

Pour in a small amount of milk or juice. Depending on the flavor you want to add, you may use milk, lemon juice, or any other juice. Measure out 4 tablespoons of the liquid, or simply pour in a small amount, much less than the amount of sugar used. It's better to add too little and add more later than to add too much and have to add a lot more sugar than you intended to use.

• If your cake contains fruit, consider adding juice made from that type of fruit.
• Consider picking a juice based on the color you want your cake to be.

4

Stir thoroughly with a spoon. Stir gently at first, or the sugar will get knocked over the edge of the bowl and make a mess. Stir until a paste is formed, or until all the liquid has been absorbed by the sugar.

5

Stir in a little more liquid at a time until there is no dry sugar visible. Keep adding a little milk or juice at a time and stirring it in. When the mixture reaches an even consistency with no dry sugar on top of the paste, it is ready. Optionally, you may add a little more liquid to make the mixture thinner or to add more of the liquid's flavor. If the mixture becomes runny, however, stir in a little more sugar to compensate.

6

Finish by mixing in a few drops of vanilla or almond extract. Carefully add a couple drops to your icing, or measure out 1 teaspoon (5mL). Stir it in thoroughly. You are now ready to spread your icing onto the cake with a knife or spoon!