6 Icings You Can Master at Home background img
June 9, 2016

6 Icings You Can Master at Home

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icing recipes

Icings add that special touch to cake, cupcakes and desserts. If icings are not done right, then they can destroy your the beauty of your amazing cake. If you have no idea how to make icings at home, then we suggest these 6 icings you can master. As you go down the list, the level and technique become harder.

#1 Whipped Cream


  • Heavy cream: 2 cups
  • Confectioner’s sugar- 1 teaspoon
  • Vanilla extract- 2 teaspoon

Combine heavy cream with vanilla extract in a bowl and mix it well until the cream forms soft peaks. Pour the mixture into an icing bag and use immediately to crown your cupcake or muffin or cake. You can also use cocoa powder or chocolate syrup for chocolate whipped cream frosting or any other syrup you wish to add.

Whipped Cream

#2 Vanilla Glaze


  •  Butter: 4 table spoon
  • Powdered sugar: 2 cups (sifted well)
  • Milk: 2 tbsp;
  • Vanilla extract: ½ teas spoon

Melt 4 teaspoons of butter in a pan and add it to the sifted sugar in a separate bowl and beat well. Add milk and vanilla extract if needed, for flavour. Beat it to a smooth creamy consistency and drizzle upon the cake, make sure the cake is cooled before glazing it.

#3 Chocolate Ganache


  • Semi-sweet chocolate (white or dark): 230gms chopped
  • Heavy cream: 1 cup;
  • Unsalted butter: 1 table spoon

Set aside the chocolate in a heatproof bowl. Pour cream into a small pan over medium heat and bring to a simmer. Take it off the heat and pour into the chocolate and let it set for about seven minutes to soften the chocolate. Add butter and stir until you get a smooth consistency. Bring to normal, cool temperature before using it on the cake.

#4 Buttercream


  • Icing sugar: 450gms
  • Butter: 200gms
  • Butter: 200gms
  • Milk- 2 table spoon
  • Vanilla extract- ½ teaspoon

Mix sugar and butter first on low speed with a hand blender then medium for 3 minutes. Add the extract and milk while beating simultaneously and speed up the beating for the next one minute. Use it immediately.

#5 Boiled Icing


  • Sugar- 1cup
  • Water- 1/3 cup
  • Light corn syrup- 1 table spoon
  • Egg whites: 2
  • Vanilla extract- 1 teaspoon
  • Icing sugar- 3 tablespoon
  • Salt- a pinch

Combine sugar, water, corn syrup and salt in a pan and stir well. Boil slowly without stirring until the mixture has a long thread consistency (test by dipping in a spoon and dropping it from the spoon). Beat egg whites until stiff yet moist in a big bowl and pour the hot syrup while beating simultaneously until the mixture is fluffy and is able to hold its shape. Add vanilla and beat until it blends in. If it does not seem stiff enough beat in 2-3 tbsp icing sugar or 1 tbsp at a time. When it is stiff enough to hold its shape, spread it on the cake slowly.


#6 Royal Icing


  • Egg whites- 2 large
  • Icing sugar- 3 cups (330gms), sifted
  • Fresh lemon juice- 3 tsp

Mix egg whites with lemon juice in a mixer and add sifted sugar and beat on low speed until smooth. Use it immediately or put inside an air-tight container since it will harden if left in the open.

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