This is The Best Cake Icing Ever! it takes a lot to earn that title, and this is the ultimate easy icing for every cake, cupcake, or baked good. This is my go-to recipe any time I bake something, and you can easily make a batch of this frosting ahead of time with just a few simple ingredients.
Table of Contents
Why You’ll Love This Icing
- It’s really easy to make! And easy recipes are always a wonderful thing.
- It keeps in the refrigerator for up to a week. That means you can make it in advance or save any extra that you didn’t use on the cake.
- It’s delicious and creamy. The flavor is light and complements any flavor of cake.
This icing will take an ordinary cake to over-the-top yummy. It’s especially great when combined with chocolate or red velvet cake. This icing isn’t sugary sweet so it won’t make you sick. It really is delicious all by itself and it will turn any cake into the best cake ever!
How To Make The Best Cake Icing Ever
- Whisk milk and flour together; cook in a stovetop pan on medium-low heat until thickened. Cover the pan and refrigerate until cold.
- Use a stand mixer to mix the ingredients together. (Be sure to mix in the order listed on the recipe card.)
- Use the icing on all of your favorite baked goods! Cakes, cupcakes, cakey breads, everything!
Icing Ingredients
- Milk: I like to use 2% milk but 1% will also work.
- Flour: Use all-purpose flour for this recipe. You can also use 1:1 gluten-free flour if that’s what you prefer.
- Butter: Use unsalted butter for this icing and don’t be tempted to substitute margarine.
- Shortening: Shortening helps to get the icing wonderfully fluffy.
- Sugar: Sugar adds sweetness as well as structure.
- Vanilla extract: A little vanilla extract really helps to boost the flavor.
- Powdered sugar: This fine sugar combines very easily and makes the frosting incredibly light.
Can you make it ahead of time?
This icing recipe can easily be made up to a week ahead of time. Just cover the bowl with some plastic wrap and it will keep well in the fridge.
It doesn’t form a crust (like some frostings do) and it will be ready to use straight from the fridge.
What’s the difference between icing and frosting?
Mostly it’s a matter of regionalism and preference. Some people use criteria based on ingredients, but nowadays, the terms are used interchangeably.
Do I have to use shortening and butter as listed?
These ingredients all have their purpose, so please don’t substitute. Shortening and butter behave differently. The shortening helps add fluffy volume, while the butter adds a rich flavor. You need both!
Can I add other flavors?
I consider this an all-purpose, go-to icing recipe that works with just about any baked good. But to make it perfect for your particular use, you can easily change up the color and flavor of this frosting.
Try swapping the vanilla extract for peppermint, lemon, or orange, or add in some cocoa powder to make it chocolatey.
Add food coloring to make it perfect for any holiday or event.
Tips!
- Be sure to strain the milk and flour mixture through a sieve to remove any lumps.
- Use a stand mixer to combine the ingredients. You need something powerful and a whisk just won’t cut it.
- Beat the icing for four minutes every time you add an ingredient. It will help incorporate lots of air in the icing so it remains light and fluffy.
- Double the recipe if frosting an entire layer cake, including the sides.
- This icing will keep in the fridge for one week.
This is by far my favorite cake icing recipe, and I hope you love it as much as we do! This is the traditional icing my mom always used for her Red Velvet Cupcakes, and I can’t imagine them any other way.
Use This Icing On:
- Velvet Chocolate Cake Recipe (Chocolate Bundt Cake)
- The Best Red Velvet Cupcakes Recipe
- Apple Pie Cupcakes (Cinnamon Roll Apple Pie Cupcakes)
- Hummingbird Cake Recipe
And if you prefer chocolate, try this Chocolate Buttercream Frosting!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
The Best Cake Icing Ever
Ingredients
- 1 cup milk
- 4 tablespoons flour
- 1/2 cup butter 1 stick, at room temperature. Do not use margarine
- 1/2 cup shortening such as Crisco. Do not use butter.
- 1 cup sugar use castor sugar, or extra-fine granulated sugar, if available
- 2 tablespoons vanilla extract
- 3 tablespoons powdered sugar
Instructions
- Whisk milk and flour together and cook in a stovetop pan on med-low heat until thickened, stirring constantly. If small lumps have formed, pour through a mesh strainer into a small(ish) bowl, using a rubber spatula to press the thickened milk through the strainer.
- Cover the dish and refrigerate until cold. To eliminate condensation forming inside the lid, place a paper towel just under the lid but not touching the milk mixture. To speed up the cooling, place the mixture in the freezer for 1/2-1 hour.
- MIX THE INGREDIENTS IN THE FOLLOWING ORDER, TAKING CARE TO BEAT WELL:
- Combine 1/2 cup butter and 1/2 cup shortening. Beat 4 minutes on high speed.
- Add 1 cup of sugar. Beat 4 minutes on high speed.
- Add cooled milk, flour mixture, and vanilla extract. Beat 4 minutes on high speed
- Add 3 tablespoons of powdered sugar. Beat 4 minutes on high speed
- Icing is ready to use!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure to strain the milk and flour mixture through a sieve if there are any lumps in it.
- Use a stand mixer to really combine the ingredients and get plenty of air into the icing.
- Beat the icing for four minutes between adding the ingredients. It will help incorporate air in the icing so it remains light and fluffy.
- Double the recipe if frosting an entire layer cake, including the sides.
- This icing will keep in the fridge for up to a week.
- Nutrition information assumes 12 servings, but that may vary by the recipe.
Nutrition Information
This icing was perfect! I love how it’s not sickly sweet — it has great consistency and complements the chocolate cake perfectly. Trust the recipe! If you’re looking for a very sweet icing, please try something else. The rest of us will be enjoying this one
Thank you for sharing, Anne!
i had high hopes for this recipe – should have read the comments. The frosting is just off. A ton of sugar and all I can taste is the shortening – not sweet. I personally never heard of putting shortening in icing – always use butter. Disappointing as this is a birthday cake for one of my kids. The cake part seems to be ok – looks moist and a nice dark color. I would recommend diff frosting or even the stuff in the can at Target tastes better.
I am sorry to hear! Please modify to your liking!
I had to come back to give an update. The cake received a big thumbs up from everyone. I think my knowledge of the Crisco in the recipe was throwing me. I also think that when it is combined with the cake it really makes a difference. Kids and husband are asking me to make it again. Tastes even better after a day in refrigerator.
Try the chocolate cake recipe. It’s fantastic. But avoid this frosting at all costs. It is absolutely disgusting, and the texture was awful.
I am sorry it didn’t work out for you!
Tasted like nothing and ugly brown color from all the vanilla
I am sorry this didn’t work for you, Tess
I have been searching for this recipe! Made it all the time when my kids were growing up. We put it on a rich chocolate cake warpath slivered almonds and mini chocolate chips in it. So excited to find this!!
I am happy to hear! May this recipe bring lots of happy nostalgia!
I am planning on using this recipe because I am not a fan of buttercream frosting and I feel that every time I prepare a cake I struggle with the frosting. but I was wondering, because I was reading the comments and they all said that it tasted good with chocolate cake, can I use it on vanilla cake?
I bet you can!
I’m making a birthday cake for my mum, but I don’t have shortening what do use?
You can use butter, add a little bit more than called for for the shortening!
Tasted like Crisco. I’ll go back to making buttercream.
I am sorry this didn’t work for you!
Hi Becky! Quick question does this hardens in the fridge like Swiss meringue buttercream, or is sticky on the cake?
And how thick the consistency of the milk / flour?
This doesn’t form a crust but will be soft and creamy!
This icing is amazing. I added some vanilla bean paste & it was so good on the black magic cake!