Bundt Cake Icing
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AUTHOR:
For any Bundt Cake or Loaf Cake, where you want the icing thin enough to drip down the sides. Check out my Cinnamon Pecan Bundt Cake.

YIELD: ABOUT ONE CUP - ENOUGH FOR ONE BUNDT CAKE
INGREDIENTS

  • 60 grams heavy cream, chilled (1/4 cup)
  • 180 grams confectioners' 10X / powdered sugar, sifted (1½ cups)
  • ¼ teaspoon vanilla extract

  • 240 grams = Total (8 oz)

  • Ratio = 3 - 1 sugar to cream



INSTRUCTIONS
  1. WHISK cold cream into powdered sugar, beating until the icing is smooth and glossy.
  2. ADD vanilla and blend in.
  3. ADJUST consistency, as desired, with more cream or powdered sugar, to make a thick icing that flows easily from a spoon.
Recipe Ancestry Notes:
Recipe created by Shirl Gard.