Bundt Cake Icing
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
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 (1 1/2 cups)
- 1/4 teaspoon vanilla extract
- 240 grams = Total 8 oz
- Ratio = 3 - 1 sugar to cream
Instructions
- WHISK cold cream into powdered sugar, beating until the icing is smooth and glossy.
- ADD vanilla and blend in.
- ADJUST consistency, as desired, with more cream or powdered sugar, to make a thick icing that flows easily from a spoon.
Notes
Recipe created by Shirl Gard.
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