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Frostings, Icings and Toppings

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Cream Cheese Icing
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.

6 oz. cream cheese 1 t vanilla
2 T butter 3 1/2 c sifted powdered sugar
1 T milk  



Work the 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.

Source 9.

Cooked Milk Icing
A sweet, shiny glaze for cakes, coffee cakes, and sweet quick breads.

1/2 c sugar 3 T butter
1/2 c evaporated milk 3 to 3 1/2 c sifted powdered sugar
1 T corn syrup 2 t vanilla




In 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.

Source 9.







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