Reviews
Add Rating & Review
Back to White Confectioners’ Sugar Icing
All Reviews for White Confectioners’ Sugar Icing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
White Confectioners’ Sugar Icing
Recipe Summary
Yield: Makes enough for two 12-by-17-inch layers
Ingredients
Ingredient Checklist
1 1/2 cups unsalted butter, softened
3 one-pound boxes confectioners’ sugar
3/4 teaspoon table salt
3 tablespoons pure vanilla extract
3/4 cup milk, plus more for thinning
Gallery
White Confectioners’ Sugar Icing
Recipe Summary
Yield: Makes enough for two 12-by-17-inch layers
Gallery
White Confectioners’ Sugar Icing
White Confectioners’ Sugar Icing
White Confectioners’ Sugar Icing
Recipe Summary
Yield: Makes enough for two 12-by-17-inch layers
Recipe Summary
Yield: Makes enough for two 12-by-17-inch layers
Yield: Makes enough for two 12-by-17-inch layers
Makes enough for two 12-by-17-inch layers
Ingredients
Ingredients
- 1 1/2 cups unsalted butter, softened
- 3 one-pound boxes confectioners’ sugar
- 3/4 teaspoon table salt
- 3 tablespoons pure vanilla extract
- 3/4 cup milk, plus more for thinning
Directions
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until well combined. Add salt, vanilla, and milk, and beat until frosting is smooth and creamy. If icing seems too thick, add an additional tablespoon of milk. Use immediately, or refrigerate for up to 2 days. Bring to room temperature before frosting cake. Return to mixer until creamy if necessary.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for White Confectioners’ Sugar Icing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for White Confectioners’ Sugar Icing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
