Ingredients
- 2 cups heavy (whipping) cream
Milk is fine if you don’t have heavy cream. - 2 TBSP butter
EITHER
- 2 TBSP cornstarch
- 1 cup sugar
USE THIS OPTION IF YOU DON’T HAVE POWDERED SUGAR.
OR
- 1 cup powdered sugar
Optional Ingredient
- 1-2 tsp extract (vanilla, lemon, almond, rum, etc.)
You can also cut the ingredient servings in half if you don’t need as much icing, or if you don’t use icing often.
Instructions
If you are using sugar and cornstarch, mix them together.
In a medium-sized pot saucepan, melt the butter and bring it to a boil.
Add the sugar and cornstarch mix, or powdered sugar while stirring continuously, and allow the sugar to melt a bit.
Pour in the heavy cream (or milk) while stirring.
Continue to stir (I use a whisk) frequently while allowing the mixture to heat up, boil and thicken.
Remove from the heat when you have reached the desired consistency, and if you are using extract (I love using lemon or vanilla), pour in your 1-2 teaspoons, then stir well.
Take into account that It’ll also thicken as it cools.
That’s it; enjoy your icing the way you like.
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