Homemade Icing

"Homemade Icing that goes on any cake. Tastes just like store bought."
 
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photo by LisaMommyRN photo by LisaMommyRN
photo by LisaMommyRN
photo by jeannie731_11317821 photo by jeannie731_11317821
photo by WorldFamousBigB photo by WorldFamousBigB
photo by WorldFamousBigB photo by WorldFamousBigB
Ready In:
2mins
Ingredients:
3
Serves:
1
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ingredients

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directions

  • Add together and blend well with mixer.
  • Place in refrigerator until ready to put on any cake desired.

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Reviews

  1. I needed a quick recipe for my daughter's birthday cake. This one had few ingredients which sold me right away. I was a little unnerved by some of the negative reviews so I did the following:<br/>used 1 1/2 cup of confec. sugar, 6 T of butter and 3 T of milk and a little vanilla. The outcome was perfect! The taste was smooth and not too sweet yet looked great on the cake. I did have to make a 2nd batch to cover the 3 tiers and the 2nd time instead of letting the butter soften on it's own I microwaved it quickly. My 2nd batch of icing (the one I added color to) was just as good but grainy looking. So next time I'll try to think ahead.<br/>But with those changes this recipe is a sure keeper for us!!
     
  2. It was too buttery for me.!
     
  3. as soon as i put the icing on the cake it melted. and the only thing i could taste was butter. it was awful
     
  4. I halved the butter and increased the milk to taste/consistency, which cleared up the buttery taste. If you want it even less buttery, maybe try quartering the butter and (again) adding milk to make up for it. Orange extract works very well with this for flavor.<br/><br/>I also used less butter and Irish Cream instead of milk once. That was tasty, although the icing was turned brown from it.
     
  5. It is the worst icing in the history of mankind. I couldn't even swallow it. It was way to disgusting. I believe that if you could give food a negative star rating, it would definitly deserve a negative infinity.
     
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Tweaks

  1. I halved the butter and increased the milk to taste/consistency, which cleared up the buttery taste. If you want it even less buttery, maybe try quartering the butter and (again) adding milk to make up for it. Orange extract works very well with this for flavor.<br/><br/>I also used less butter and Irish Cream instead of milk once. That was tasty, although the icing was turned brown from it.
     

RECIPE SUBMITTED BY

I am a softmore at Charlestown High School who loves to cook for her family. I plan on going to college to become a pediatric sergon. I am told i can cook well. I enjoy making deserts.
 
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