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Brown Butter Frosting
Pantry American

Brown Butter Frosting

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
  2. 2 Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

By blueyedfeather

Cake Fondant
Pantry American

Cake Fondant

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar.
  3. 3 Roll fondant out on a work surface generously dusted with confectioners' sugar to desired thickness.

By beth plouff

Tangy Lemon Cream Cheese Frosting
Pantry American

Tangy Lemon Cream Cheese Frosting

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
  2. 2 Beat in 2-1/4 to 2-1/2 cups more of powdered sugar until frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

By Amanda Howell

Easy Marzipan
Pantry European

Easy Marzipan

4.6

Prep
30 min
Cook
Total
1470 min

Instructions

  1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
  2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Healthier Sugar Cookie Icing
Pantry American

Healthier Sugar Cookie Icing

3.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine white sugar and water in a small saucepan over medium heat, simmering until dissolved and a sugar syrup is created, about 5 minutes.
  3. 3 Stir together confectioner's sugar and milk in a small bowl until smooth. Beat in almond extract and 2 teaspoons of sugar syrup until icing is smooth and glossy. If icing is too thick, add more sugar syrup.
  4. 4 Optional: Divide icing into separate bowls and add food colorings to each to desired intensity. Dip cookies or paint them with a brush.

By MakeItHealthy

Perfect Cinnamon Roll Icing
Pantry American

Perfect Cinnamon Roll Icing

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until creamy.
  3. 3 Blend in milk and vanilla.
  4. 4 Gradually mix in confectioners' sugar and salt until smooth and fluffy.
  5. 5 Frost the cinnamon rolls with about ¼ of the icing when they are still warm. When they’re cooled, top with remaining icing. The bottom layer will not only melt into the pastry, it will serve as a sort of protective barrier that will keep the cinnamon rolls fresher for longer. Enjoy!

By Cara McGuire

Alfajores (Dulce de Leche Sandwich Cookies)
Dessert Latin American

Alfajores (Dulce de Leche Sandwich Cookies)

4.1

Prep
45 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl.
  2. 2 Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
  3. 3 Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition. Divide dough in half, roll each half into a log, and refrigerate until firm, about 2 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
  6. 6 Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
  7. 7 Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely, 25 to 30 minutes.
  8. 8 Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
  9. 9 Lightly dust finished cookies with remaining confectioners' sugar.

By vegchef

Suspiro Limeño
Dessert Latin American

Suspiro Limeño

4.1

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Whisk together sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
  2. 2 Whip egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

By fran from chile

Peruvian Alfajores with Manjar Blanco
Dessert Latin American

Peruvian Alfajores with Manjar Blanco

3.0

Prep
60 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
  3. 3 Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
  4. 4 Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
  5. 5 Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
  6. 6 Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
  7. 7 Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

By Kara Marie Cormier

Simple Orange Glaze
Dessert American

Simple Orange Glaze

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
  3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Soft Royal Icing
Dessert

Soft Royal Icing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
  2. 2 Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.

By Bailee Shirback

French Meringues
Dessert French

French Meringues

4.3

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. 2 Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. 3 Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
  4. 4 Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

By RANDYVH

Gingerbread Cookie Icing
Dessert American

Gingerbread Cookie Icing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Sift confectioners' sugar into a small bowl to remove lumps.
  2. 2 Gradually stir in milk until icing is smooth, but not runny.
  3. 3 Add optional color to icing by dividing between small containers, one for each color. Gradually add food coloring until desired shades are reached.

By Alison Hendon

Maple Buttercream Frosting

Maple Buttercream Frosting

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat confectioners' sugar, butter, and maple syrup with an electric mixer in a large bowl until smooth. Mix in cream, 1 tablespoon at a time, until incorporated. Continue to beat until frosting reaches desired consistency.

By Sarah

Butter Icing for Cookies

Butter Icing for Cookies

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Warm cream and butter in a saucepan over medium heat until butter is melted. Stir in vanilla and confectioners' sugar until combined.
  2. 2 Remove from heat and beat with an electric mixer until thick and smooth.

By Barbara

Peanut Butter Playdough
Dessert

Peanut Butter Playdough

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream together confectioners' sugar and peanut butter in a large bowl with an electric mixer until well combined. Beat in honey. Mix in milk powder until incorporated.
  2. 2 Divide dough into 15 equal portions. Store in resealable plastic bags in the refrigerator or freezer until ready to use.

By CALTXGIRL

Mable's Potato Cookies
Dessert

Mable's Potato Cookies

3.3

Prep
Cook
Total

Instructions

  1. 1 Boil unpeeled potato until soft. Let cool slightly then peel and mash.
  2. 2 Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.

By Melissa

Icing for Sour Cream Cookies

Icing for Sour Cream Cookies

4.4

Prep
Cook
Total

Instructions

  1. 1 Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
  2. 2 Spread icing over the Sour Cream Cookies.

By Celeste

Butter Frosting

Butter Frosting

4.3

Prep
Cook
Total

Instructions

  1. 1 In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
  2. 2 Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

By Desiree

Great Grandma's Nut Butter Balls
Dessert

Great Grandma's Nut Butter Balls

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

By Kit

Easy Microwave Maple Fudge
Dessert

Easy Microwave Maple Fudge

3.9

Prep
10 min
Cook
3 min
Total
28 min

Instructions

  1. 1 Line a baking dish with plastic wrap.
  2. 2 Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
  3. 3 Heat in microwave on full power for 3 minutes.
  4. 4 Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.

By redsanurse