Royal icing is key for cookie decorating. This easy-to-make icing can be tinted with food coloring and hardens to a shiny finish when it dries, making it ideal for adding detail to cookies.
Quick Vanilla Buttercream Frosting
This classic vanilla-flavored buttercream frosting can be used to top cakes, cupcakes and cookies in any flavor.
Combine melted white chocolate with cream cheese, butter and confectioners' sugar. You can make it up to 2 days in advance; just beat with a mixer to soften before frosting the cake.
Room temperature butter is key to this quick frosting so the ingredients come together well. Ina mixes the frosting just enough so that it stays rich and creamy.
This is everything you love in a traditional tres leches ("three milks") cake-it's sweet, creamy and custardy-but with an impressive new look and shape, because it's baked in a tube pan. If you have leftover cake, be sure to refrigerate it on a rimmed plate, as some of the sweet milk mixture will run out of the cake and puddle on the plate. The next day, just spoon some over the cake slices.
Lizzie's Old Fashioned Cocoa Cake with Caramel Icing
The caramelized sugar in this frosting really gives it a full flavor. Watch the icing mixture as you cook it because it will go from runny to too thick very quickly.
Ina has perfected this hot pink icing by using 14 drops of pink food coloring. Also be sure that the butter is at room temperature before combining into the mixture for a smooth and creamy result.
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn’t get too soft before it’s served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that’s stable enough for piping and layering without affecting the taste.
