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.
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!
- 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.
- 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!