Side Pannel
Vanilla Icing Recipe
Ingredients List
- 1.2 cups sifted powdered sugar
- 2.1 teaspoon pure vanilla extract
- 3.2 to 4 tablespoons milk or water
- 4.4 tablespoons melted butter
Directions
1.In a glass medium-sized mixing bowl, mix the powdered sugar, pure vanilla extract, melted butter, and 2 tablespoons of the water or milk.
2.Mix to the desired consistency. The measurements for both icings and frostings reflect an ideal situation. Things like elevation, humidity, and temperature affect the results. If the results are too thin, add a spoonful of powdered sugar at a time and mix it in. Add more liquid a few drops at a time if it is too thick, until it reaches the consistency needed.
3.Pipe the icing onto the cooled cupcakes, swirling upwards with folds. Dust with red sprinkles immediately. (Makes 2 cups icing)
4.Vanilla icing is delicious with many different flavors of cupcakes, including spice, chocolate, and pumpkin. Once the cupcakes have baked, move the pans on racks that are away from the hot oven so the cupcake bottom are cooled by the flow of air. Ice the cupcakes when they have cooled. If you place the delicate icing on too soon, it will soak into the cake as it melts.
5.There are literally thousands of ways to decorate the icing on cupcakes, from adding a curled orange or lemon peel to extreme layers of fruit or puffs, tiny sugar bells or even dragees. A dragee is a colorful covered candy with a hard outer shell and softer center. Used for decoration, dragees are edible and delicious. You have the right traditional vision if you are thinking the lovely silver-colored sugar orbs that decorate wedding cakes and special cookies. The French term now covers such items as yogurt raisins, Jordan almonds and chocolate-coated nuts and sprinkles. Enjoy your icing experience with creativity.
2.Mix to the desired consistency. The measurements for both icings and frostings reflect an ideal situation. Things like elevation, humidity, and temperature affect the results. If the results are too thin, add a spoonful of powdered sugar at a time and mix it in. Add more liquid a few drops at a time if it is too thick, until it reaches the consistency needed.
3.Pipe the icing onto the cooled cupcakes, swirling upwards with folds. Dust with red sprinkles immediately. (Makes 2 cups icing)
4.Vanilla icing is delicious with many different flavors of cupcakes, including spice, chocolate, and pumpkin. Once the cupcakes have baked, move the pans on racks that are away from the hot oven so the cupcake bottom are cooled by the flow of air. Ice the cupcakes when they have cooled. If you place the delicate icing on too soon, it will soak into the cake as it melts.
5.There are literally thousands of ways to decorate the icing on cupcakes, from adding a curled orange or lemon peel to extreme layers of fruit or puffs, tiny sugar bells or even dragees. A dragee is a colorful covered candy with a hard outer shell and softer center. Used for decoration, dragees are edible and delicious. You have the right traditional vision if you are thinking the lovely silver-colored sugar orbs that decorate wedding cakes and special cookies. The French term now covers such items as yogurt raisins, Jordan almonds and chocolate-coated nuts and sprinkles. Enjoy your icing experience with creativity.
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