frosting from powdered sugar recipe
The Best frosting from powdered sugar recipe
This powdered sugar frosting is my go to for almost any baked good. It comes together in just a few minutes with ingredients I always have on hand. My kids love helping me whisk it up and then they get to lick the bowl clean. It is perfect for a quick batch of cupcakes for a school party or for frosting a simple sheet cake for a family dinner. I like that I can control the sweetness and thickness easily. This recipe is a great base and you can add different extracts or a little milk to change the consistency.
Classic Powdered Sugar Frosting
A simple and versatile frosting made with powdered sugar, butter, milk, and vanilla. It is perfect for cakes, cupcakes, and cookies.
🥘Ingredients
For the Frosting
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Powdered Sugar Frosting Works
This powdered sugar frosting is a real lifesaver for any last minute baking need. It is quick, easy, and always turns out perfectly for my family. I know it will be a hit at your next gathering too.
❓ Frequently Asked Questions About Powdered Sugar Frosting
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. Just omit any additional salt in the recipe. The frosting will have a slightly saltier flavor which can be nice.
2. My frosting is too thick. What should I do?
Add a little more milk, one teaspoon at a time, and beat until you reach the desired consistency. A thin stream of milk will help thin it out.
3. My frosting is too thin. How can I thicken it?
Add more powdered sugar, a tablespoon at a time, and beat until it thickens up. This will also make it sweeter.
4. Can I make this frosting ahead of time?
Yes, you can make it a day or two ahead. Store it in an airtight container in the refrigerator. Let it come to room temperature and re whip it before using.
5. Can I add food coloring to this frosting?
Absolutely. Add a few drops of gel food coloring after the frosting is made and mix until the color is even. Gel colors work best as they don’t thin the frosting.
