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This BEST ICING EVER is the ultimate EASY icing for every cupcake, cake, and baked good! YOU HAVE TO TRY THIS...trust me!

The Best Cake Icing Ever

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 servings
Calories: 243kcal
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. 
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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!

Notes

  • 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

Calories: 243kcal | Carbohydrates: 22g | Protein: 1g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 77mg | Potassium: 30mg | Fiber: 1g | Sugar: 20g | Vitamin A: 269IU | Calcium: 25mg | Iron: 1mg