Quick White Icing

Quick White Icing
Yield: about 1 cup Start to Finish 10 mins


  • 2 cups powdered sugar, sifted if lumpy
  • 4 tablespoons (1/2 stick) unsalted butter, softened, or 3 tablespoons hot heavy cream
  • 3 - 4 tablespoons milk, dry sherry, rum or coffee
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Make It

1. In a medium-size bowl, beat together powdered sugar and butter on medium speed. Add milk, vanilla and salt and beat until smooth. Correct consistency, if necessary, adding additional powdered sugar of lliquid of choice.

2. To store, cover surface with plastic wrap. Keep up to 3 days at room temperature, up to 3 weeks refrigerated, up to 6 months frozen. To use, soften and beat until smooth. Makes about 1 cup.