Store bought icings are affordable and relatively easy to use but they will never garner you the compliments that a homemade icing will. Using homemade icing on your next cake or cookie will help take this delectable dessert to the next level, having everyone asking you for the recipe of that amazing treat. The best part of homemade icing is that it can be made from scratch in about the same amount of time that you have to wait for your baked goods to cool.

Modern forms of icing became popular in the 18th century England when sugar became regularly available to the consumer. The name came from the notion that the glaze was supposed to look like ice. The terms icing and frosting are identical. The word icing has British and European roots while the term frosting is typical an American term, yet they both mean the same thing. Common types of vanilla icings are butter cream, royal icing, boiled icing and cream cheese vanilla icing.

Simple Vanilla Icing
This recipe is one of the simplest versions of vanilla icing. The recipe can be used for anything from cakes, sugar cookies to decorating intricate details onto a cake or cookie.
Vanilla Icing.
Active Time: 5 minutes
Inactive Time: 5-7 Minutes

Servings: 30

Step 1: The Ingredients and Tools

Ingredients
• 1 pound powdered sugar (or one box)
• 6 ounces of butter, at room temperature or melted
• 1 teaspoon of vanilla extract

Tools
• Electric mixer
• Spatula

Step 2: Creating the Icing
• Combine the powered sugar, vanilla and butter all into the electric mixer.
• Set the electric mixer to medium low.
• In approximately 5 minutes, you should have homemade vanilla icing.

Step 3: Spreading the Icing
• Icing can be added to cake or cookies by a knife or be poured into a piping bag and used to decorate your treats.

If the icing appears too stiff, add a small quantity of water, 1 teaspoon at a time, until desired consistency is achieved.

Butter Cream Vanilla Frosting
Active Time: 5 minutes
Inactive Time: 5-7 Minutes

Servings: Produces enough icing for 2 8-9 inch layers or one 9 X 13 inch cake

Step 1: The Ingredients and Tools

The Ingredients
• ¼ cup of butter, at room temperature or softened
• ½ teaspoon of salt
• 2 teaspoons of vanilla
• 3 cups of powdered sugar, separated
• ¼ cup of milk (use which ever type of milk that you prefer, whole, 2% or skim will all work)

The Tools
• Electric mixer
• Spatula

Step 2: Creating the Icing
• Combine the softened butter, salt, vanilla and 1 cup of the powdered sugar. Mix until blended
• Slowly add the milk and the remaining 2 cups of sugar, alternating between milk and sugar.
• Mix until smooth and creamy, approximately 5 minutes.

Step 3: Spreading the Icing
• Icing can be added to cake or cookies by a knife or be poured into a piping bag and used to decorate your treats.

If the icing appears too stiff, add a small quantity of milk, 1 teaspoon at a time, until desired consistency is achieved.

Royal Icing
Royal icing dries in a smooth, hard, matte finish, making it ideal for decorating sugar cookies.

Active Time: 5 minutes
Inactive Time: 5-7 Minutes

Step 1: The Ingredients and Tools

The Ingredients
• 2 large eggs
• 2 teaspoons fresh lemon juice from a lemon
• 3 cups of powdered sugar

The Tools
• Electric Mixer
• Medium size mixing bowl
• Sifter
• Juicer

Step 2: Separate the egg whites from the egg yolks. The egg yolks do not need to be saved for this recipe and can be thrown out or used else where.
Step 3: Juice a lemon, ensuring no seeds or pulp get into the juice
Step 3: Add the egg whites and the lemon juice to the bowl of the electric mixer, beating until mixed
Step 4: Sift the powdered sugar into the mixing bowl
Step 5: Add the powdered sugar to the egg white mixture and beat on a low speed until combined and smooth.
Step 6: Spreading the Icing: Icing can be used on cakes or cookies with a knife or be poured into a piping bag and used to decorate your treats.

This icing needs to be used immediately; otherwise it will harden and not be usable. Transferring the icing to an airtight container can prevent it from hardening.

Boiled Icing Recipe
This style of creating icing, by boiling, is considered old-fashion. It takes almost no additional time or effort than other vanilla icing recipes. This style of creating icing typically creates a fluffy and thick style of icing. This is a perfect icing for a cake or cupcakes.

Active Time: 20 minutes

Step 1: The Ingredients and Tools

The Ingredients
• 1 cup of sugar
• ½ cup of water
• 1 Tablespoon of light corn syrup
• 2 egg whites
• 1 teaspoon vanilla
• 2-3 tablespoons powdered sugar

The Tools
• Large saucepan
• Medium size mixing bowl
• Whisk
• Candy thermometer

Step 2: Combine the sugar and corn syrup in the large saucepan, bringing to a boil. Using the candy thermometer, allow this mixture to reach 238 degrees Fahrenheit.
Step 3: In the mixing bowl, add the egg whites and whip until they are stiff and peaks are forming.
Step 4: Pour the sugar mixture into the egg whites, keeping a steady stream. Remember to whisk constantly.
Step 5: Add the vanilla and continue to whip the mixture until it has cooled. If icing has not reached the desired consistency of stiffness, add a tablespoon of powdered sugar at a time until consistency is reached.
Step 6: Icing can be applied to your cake or cookies by spreading with a knife.

Cream Cheese Vanilla Icing
A very common and popular variation of vanilla icing is adding cream cheese in the recipe.

Active Time: 10-15 minutes

Step 1: The Ingredients and Tools

The Ingredients
• 8 ounce package of cream cheese, softened
• ¼ cup of butter, softened
• 2 teaspoons of vanilla
• 1 pound of powdered sugar

The Tools
• Electric mixer
• Sifter
• Mixing Bowl
• Spatula

Step 2: Beat together the cream cheese and butter until the mixture is smooth.
Step 3: Add the vanilla to the cream cheese mixture and mix until smooth.
Step 4: Sift the powdered sugar into the mixing bowl.
Step 5: Slowly add the powdered sugar to the cream cheese mixture.
Step 6: Mix until icing is smooth
Step 7: Icing can be applied to your cake or cookies by spreading with a knife.

If icing is too thick, add milk, one teaspoon at a time. If the icing is too thick, add more powdered sugar, one tablespoon at a time.