Icings and Toppings
This icing is thinner than frosting but not a liquid icing. Use
to fill cake layers and to ice the top of cakes. The warmer the
cream cheese is how liquid your icing will be. Let set in refrigerator
on cake to firm.
oz. cream cheese
c sifted powdered sugar
|1 T milk
cream cheese in a mixing bowl with butter with a mixing spoon. When
softened, add in the milk and the vanilla. When the liquid is incorporated
into the cheese mixture, mix in the powdered sugar, about a half
cup at a time. Use to ice and frost cakes.
A sweet, shiny glaze for cakes, coffee cakes, and sweet quick breads.
c evaporated milk
to 3 1/2 c sifted powdered sugar
T corn syrup
a heavy saucepan, place the sugar, evaporated milk, corn syrup and
butter. Over low heat, stir constantly until the butter is melted
and the sugar is melted. Remove from heat and add in the vanilla
and the powdered sugar. Start with 3 cups when mixing in and add
in additional for desired consistency.
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