Quick Pour Vanilla Icing
This vanilla icing is my “go-to” icing for just about everything. It’s SO flexible! You can play with the consistency by adding or subtracting the milk to fit your needs. I use it most often for bundt cakes, but it also works perfectly drizzled over bars. I even thicken it a bit for cookies and then top them off with sprinkles for a quick way to add a little something extra. It’s simple and beautiful just as is, but it takes to food coloring well so you can add some color if you’d like.
Aside from it tasting AMAZING, my favorite thing about this icing is how it sets. It doesn’t necessarily harden completely… it still has a nice soft texture when you bite into it, but the outer layer dries perfectly! I’m pretty much saying, once you let it dry, you won’t have a runny mess!
For topping cakes I will always pour the icing onto a cake sitting on a cooling rack with wax paper below so the excess can drip off. When it has dried, it’s easy to pick up your cake and move it to whatever pretty little cake stand your heart desires! I personally am a cake stand hoarder and I have no intentions of changing! hehe…
For topping bars, I will thin the icing out a bit and place it in a piping bag. Then snip off a tiny corner and drizzle a little (or if you’re like me) as much as you see fit. If you want to make it even easier you can always just dip a spoon into your icing bowl and fling the sweetness over the bars. Messy can be pretty sometimes AND… then you have a spoon to lick! Wait for the icing to set before cutting the bars, though.
For cookies, thicken your icing a bit by adding less milk. I suggest adding your milk a little bit at a time for this method, but don’t worry if you add in too much milk just put some more sugar in there to thicken it back up. You can just dip the top of your cookies into the icing, but I like putting it into a piping bag and swirling it on top best. It saves my fingertips from becoming a big huge sugary mess.
No matter what you ice… If you are planning to add sprinkles you don’t want to wait too long. Timing is everything with this icing. Remember how I said the outer layer of the icing will harden? Well, If you don’t get your sprinkles on fast enough, they will just bounce off of your sweet treat. On the flip side, if you add your sprinkles too soon, they will run off the sides of your cake or cookies with the excess icing. No worries though, I feel confident that you will easily see what I mean the first time you try the recipe and you’ll be a pro at sprinkling in no time!
Tips For Making My Vanilla Quick Pour Icing
I feel like we are working backward here, but I tend to do that often. Now that you have heard all of my advice for decorating with this perfect icing I want to make sure I give you some tips for when it comes to making it. I already filled you in on playing around with consistency, so I won’t go over that again.
One very important thing about making this is your powdered sugar. I want to make sure your desserts turn out as beautiful as I know they can be, so PLEASE don’t skip this step! SIFT YOUR SUGAR! I’ll admit to leaving this step out once before in efforts to try and save time while rushing. It wasn’t a good idea. Your icing will look leaps and bounds better if you just take a little time to get those clumps out.
Keep Calm… And Melt Your Butter Slowly
Next up, you are going to be adding melted butter into the mix. Your butter is very likely to explode in your microwave. I always think I can get it melted faster at full power before that loud messy pop, but… nope. Make sure to melt your butter in increments at about 50-60% power to avoid the mess. Don’t be impatient like me. Butter is not fun to clean up! You can also just melt it on the stovetop, but watch it carefully as it can quickly pop or burn there also.
Whip It Good
My final tip is while you mix all of your ingredients together, you’ll get best results with a small whisk. This is another step to ensure clump-free icing.
Give It A Try
I’ve told you all there is to know. Now go ahead and see for yourself how wonderful this icing truly is. If you’re anything like me, you will be whipping this up almost every time you bake. It just compliments so many desserts. I hope you end up making it and loving it just as much as I do.
This vanilla icing is so easy to make, and it tastes amazing! Just mix the ingredients together, pour over your cake, and let the icing set. The icing does not need to be refrigerated.
- 1/4 cup milk more or less
- 2 tablespoons melted butter unsalted
- 3/4 teaspoon vanilla pure
- 3 cups powdered sugar
In a separate bowl measure out powdered sugar and then sift to remove clumps.
Add milk, vanilla, and melted butter to sifted sugar. Wisk until smooth. If Icing is too runny add more sifted sugar, and if it is too stiff add more milk.
Pour over cake, and allow excess to drip off. Leave out until icing has set and is dry to the (light) touch.