3 Quick Cake Icing Recipes Anyone Can Make

There’s just something about a beautifully frosted cake that turns any occasion into a celebration. Baking a cake is a breeze these days, thanks to box mixes, but what about cake frosting? Homemade cake frosting or cake icing is surprisingly easy to make and only takes a few minutes to whip up. With a handful of ingredients and an electric mixer, you can have your very own buttercream, sugar glaze, or cream cheese frosting. Keep reading, and we’ll teach you how.

This article is based on an interview with our custom dessert artist, Maha Mohamed, owner owner of Sweet Treats SJ. Check out the full interview here.

Ingredients

Classic Icing

1 cup (200 g) of powdered sugar
2 tablespoons (30 mL) of milk or juice
Vanilla or almond extract

Vanilla Buttercream

1 cup (200 g) of butter
3 cups (600 g) of powdered sugar
2 tablespoons (30 mL) of whipping cream
1 teaspoon (4.9 mL) of vanilla or almond extract

Cream Cheese Frosting

½ cup (100 g) of butter
1 cup (200 g) of cream cheese
2 cups (400 g) of powdered sugar
1 teaspoon (4.9 mL) of vanilla extract

Method 1

Method 1 of 3:

Classic Icing

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Also known as confectioner’s sugar, powdered sugar is the base of this quick cake icing. ^{[1]
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Expert Source

JoAnna Minneci
Professional Chef

Expert Interview. 23 December 2021.} This recipe makes about 1 cup (200 g) of frosting but can be easily adjusted by adding more or less powdered sugar. ^{[2]
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2
Pour 2 US tbsp (30 mL) of milk or lemon juice over the sugar. The great thing about this recipe is it’s extremely universal, and depending on the flavor you want to add, you can use milk, lemon juice, or other fruit juices. ^{[3]
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Expert Source

JoAnna Minneci
Professional Chef

Expert Interview. 23 December 2021.} Adding milk makes a sweet and rich icing, while using lemon juice creates a light and citrusy glaze.
- Remember, it’s always better to add too little liquid than too much, so add your milk or juice in small increments.
- Keep in mind that the color of your liquid will change the color of your icing. For instance, grape juice would make a purple or pink glaze.
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Use gentle stirring motions to bring the sugar and liquid together, making sure not to knock any out of the bowl. Continue stirring until a paste forms. ^{[4]
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4
Add more liquid until all the dry sugar is incorporated. Keep pouring milk or juice into the mixture in 1 tablespoon (15 mL) increments until the icing reaches your desired consistency. For a pourable glaze, aim for a thin and watery mixture. For thicker icing, try for a blended puree consistency. ^{[5]
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- If your mixture gets too runny, add more powdered sugar.
5
Mix in a few drops of vanilla or almond extract. Finish off your icing with a flavor extract of your choice. Stir in the flavor until everything is well combined, and you’re ready to spoon or pour your sugar icing over your cake. ^{[6]
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- Use food coloring to change the color of your icing for a more festive look.
- Add cocoa in 1 tsp (2.5 g) increments to make chocolate icing. ^{[7]
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  Expert Source
  
  JoAnna Minneci
  Professional Chef
  
  Expert Interview. 23 December 2021.}
- Store cakes with powdered sugar glaze in an airtight container at room temperature for up to 3 days. ^{[8]
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Method 2

Method 2 of 3:

Vanilla Buttercream

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1
Soften 1 cup (200 g) of butter. The quickest way to soften butter is to place it in a microwave-safe dish and microwave it for 10 to 30 seconds. If you don’t have a microwave, cut the butter into small pieces and leave it on the counter for 4 hours before using it. ^{[9]
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- If you don’t have butter, use margarine; however, the icing may have an oilier flavor and thinner consistency.
- Softened butter is the perfect temperature when you can push your finger in it with little pressure. ^{[10]
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  Expert Source
  
  Maha Mohamed
  Custom Dessert Artist
  
  Expert Interview. 26 May 2022.}
2
Beat the softened butter and powdered sugar together. Put the softened butter in a large bowl and start beating with an electric mixer. Gradually add 3 cups (600 g) of powdered sugar while mixing. Start at a low speed, then increase to a medium speed once the sugar is incorporated with the butter. ^{[11]
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Expert Source

Maha Mohamed
Custom Dessert Artist

Expert Interview. 26 May 2022.}
- If you don’t have an electric mixer, no worries! Beat the ingredients by hand using a spoon, fork, or whisk.
- The longer you beat your frosting, the fluffier and lighter it’ll be.
3
Add 2 US tbsp (30 mL) of whipping cream and 1 tsp (4.9 mL) of vanilla extract. Beat the mixture until the frosting is fluffy and one uniform color. If it spreads thickly and evenly off a knife, it’s good to go. ^{[12]
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Research source} Otherwise, troubleshoot as follows:
- If the icing is too soft, beat in more powdered sugar in 2 tablespoons (30 mL) intervals until it’s thick enough to spread or place in the fridge for a few minutes. ^{[13]
  X
  Expert Source
  
  Maha Mohamed
  Custom Dessert Artist
  
  Expert Interview. 26 May 2022.}
- If the icing is too thick or cracks when spread, add water or cream in 1 tablespoon (15 mL) intervals until it’s soft and spreadable.
- Try using heavy cream and almond extract instead of whipping cream and vanilla extract for a richer taste.
4
Toss in additional flavors or colors if you’d like. This step is optional but can add a special flair to traditional cake frosting. Use a flavor that compliments your cake, or add food coloring that matches the occasion’s decor.
- Try adding 1 tsp (4.9 mL) of lemon juice or zest if you baked an angel food cake.
- Make a rich chocolate buttercream for a vanilla cake by adding 4 oz (118 g) of melted baking chocolate while mixing.
- Toss in 2 tsp (9.9 mL) of instant coffee to give a chocolate cake some mocha flavor.
- Use a few drops of red food coloring to make a pink icing fit for a princess party.
5
Store buttercream frosting in an airtight container. Believe it or not, buttercream doesn’t have to go into the fridge immediately. Once made, this cake frosting can last at room temperature in an airtight container for 2 days. Place any remaining frosting or cake in the fridge after 2 days to be enjoyed for at least another week. ^{[14]
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- Consider storing your frosting in the freezer if you made too much. Fill a sealable bag or freezer-safe container with frosting, and keep it in the freezer for up to 3 months.

Method 3

Method 3 of 3:

Cream Cheese Frosting

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1
Soften ½ c (100 g) of butter and 1 c (200 g) of cream cheese. Place each item in the microwave for 10 to 30 seconds, or cut them into chunks and leave them on the counter for a few hours. The butter and cheese are ready when they’re soft to the touch, not melted. ^{[15]
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- If you prefer the taste of normal buttercream frosting, use double the amount of butter and half the amount of cream cheese, as this will give you a creamy frosting without all the cheese flavor.
- Opt for full-fat cream cheese, as low-fat cream cheese could make the frosting runny.
Use an electric mixer (if you have one) and cream the ingredients until they’re light and fluffy. Scrape down the sides of the bowl with a fork or knife to ensure there are no clumps. ^{[16]
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After thoroughly mixing the butter and cream cheese, gradually add the powdered sugar to the bowl. Pour in ½ cup (100 g) of powdered sugar, mix until combined, and then pour in another ½ cup (100 g). Continue adding and mixing until 2 cups (400 g) of powdered sugar is incorporated. ^{[17]
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4
Beat the frosting until it’s light and fluffy. Continue to mix the icing until it reaches your desired consistency. If you’re not sure whether it's fluffy enough, stop. Overmixing could cause the dairy to melt and make a runny frosting.
- If your frosting is too runny, add more cream cheese and powdered sugar to thicken the frosting .
5
Flavor your frosting with 1 tsp (4.9 mL) of vanilla extract. Stir in 1 tsp (4.9 mL) of vanilla extract and/or food coloring. Mix the frosting until everything is well incorporated and no streaks of flavoring or coloring are visible. Now all that’s left to do is spread your cream cheese frosting onto your cake and enjoy! ^{[18]
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- Top a red velvet cake with this frosting for a traditional pairing, or spread it onto a chocolate chip cookie for a decadent treat.
- Store leftover icing and a cream cheese frosted cake in the fridge within 2 hours of making to avoid spoilage. ^{[19]
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Expert Q&A

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Question

Is icing better with butter or shortening?

JoAnna Minneci
Professional Chef
JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control.

JoAnna Minneci

Professional Chef

Expert Answer

Butter is better for flavor, while shortening is better for resiliency. You can also use a combination of those two to get some kind of balance.

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Question

Should you bake a cake before or after making icing?

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Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

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Staff Answer

You can bake your cake before or after you make your icing. Typically, bakers will make frosting while their cake is in the oven or cooling. Just do whichever works best for you!

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Question

Do l have to use powdered sugar? Is there any other option?

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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Yes, it's ideal that you use powdered sugar to make cake frosting. Using any other type of sugar won't give you the same results. The sweetness and dusty nature of powdered sugar is what gives buttercream its fluffy, smooth texture and delicious taste.

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Tips

Try sifting powdered sugar before using it for a smoother icing. ^{[20]
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Replace dairy ingredients with cocoa butter or coconut oil when making buttercream for a vegan alternative.

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Double or triple these recipes if you make a cake with 3 or more layers. It’s always better to have more icing than not enough.

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Warnings

Avoid leaving extra icing out at room temperature. Store any leftovers in a sealed container in the fridge to keep them from spoiling or melting.

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Professional Chef

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Maha Mohamed
Custom Dessert Artist

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3 Quick Cake Icing Recipes Anyone Can Make

Ingredients

Classic Icing

Vanilla Buttercream

Cream Cheese Frosting

Steps

Classic Icing

Vanilla Buttercream

Cream Cheese Frosting

Expert Q&A

Video

Tips

Warnings

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References

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