Simple Icing

I love to use icing on a ton of different baked items. It goes well on cookie, cupcakes, muffins, cakes, scones, and just about anything else you can think of. But making icing can be intimidating, and many think it’s easier to just buy icing from the store. This will end up costing you quite a bit more, and you’ll end up ingesting all the preservatives and artificial coloring that they add to those. If you really enjoy baking, learning to make icing is an essential skill.

There are actually several kinds of icing, including buttercream, whipped cream, and citrus flavored. The recipe I use is just two simple ingredients, and it comes out perfect every time. In fact, you can alter it to be whatever consistency you want. For some cakes, you may want a dripping effect, so you’d make the icing much thinner. For things like cupcakes, you would want to use a thicker icing that you can pipe or spread with a knife. You can even make it really thin to use for homemade donuts. The uses for this icing are endless.

It’s easy to make, and you can ensure that it’s as fresh as possible. Here is the recipe I use:


1 cup powdered sugar
2-3 tbsp. milk


Using a mixer or an electric hand mixer, add one tbsp of milk at a time to the powdered sugar. When you’ve reached the desired consistency, continue to mix for another minute to make sure the sugar dissolves. Otherwise, your icing may get a weird mouth feel, like it’s coating the inside of your mouth with powder. Use it immediately. If it sits in the bowl for too long, it gets stale, and starts to stiffen.

For things like lemon cake or other baked goods that would go well with citrus flavors, use lemon juice instead of milk. You can also substitute the milk for other flavored juices, if your recipe would benefit from it.


Sugar Cookies

I really love sugar cookies, especially when the holidays roll around. They are just such a versatile cookie. You can drop a scoop of ice cream over them during the summer, or decorate them to match the theme of any birthday or holiday. They taste great with frosting, sprinkles, fruit spread, or even just plain. There really isn’t much you can put on a sugar cookie that would ruin it.

I really like to make this particular recipe because it ships well. I like to send them home to my family occasionally, and the cookies always make it there still gooey and soft. I also like them because they are easy to make with kids. I look forward to teaching my daughter how to bake one day, and this recipe will definitely be one of the first ones we do together.

I hope you love them as much as I do!

Sugar Cookies


1 cup butter, at room temperature
1 1/2 cups powdered sugar
1 large egg
2 tsp. vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking soda


Preheat your oven to 375, and spray your cookie sheet with non-stick spray. Set aside.

In a mixer, beat together the butter and sugar. If you don’t have any powdered sugar, just put some regular granulated sugar in a blender, and let it run for about three or four minutes. It works perfectly.

Add the egg and vanilla to your butter mixture, and beat for another minute until the batter is smooth. In a separate bowl, whisk together the flour and baking soda, making sure that the baking soda gets distributed evenly. Add the flour to your original butter mixture, and mix it until the dough is fully incorporated, but only just so. Place the dough in a bowl, and refrigerate the dough for about an hour.

Then, on a floured surface, roll out your dough to about 1/2 an inch thick. Use a cookie cutter (or even the round top of a cup) to shape your cookies. They won’t spread very much, so you can place them pretty close together on the pan. Bake them for about 8 minutes, or until the dough starts to brown slightly around the edges. Cool on a wire rack.

Decorate and enjoy!