Bundt Cake Icing

Bundt Cake Icing

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.
2018-05-06T18:21:27+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

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