Best Ever Homemade Vanilla Icing
This really is the best homemade Vanilla Icing recipe! It’s perfect for slathering on cinnamon rolls and drizzling over cakes and cookies!
Vanilla Icing Recipe For Desserts
How many of you went straight for the cup of vanilla icing at the end of the cinnamon roll packages as a kid? And how many of you were disappointed that it never seemed to be enough to adequately coat them? Yeah, I was that kid.
I mean, really, though, can you ever have enough icing? It’s so gooey and sweet and delicious and gooey… I said that already, didn’t I? Well, anyway, I truly think the center of a cinnamon roll, doused in a creamy vanilla icing, is one of the best bites of food in the world.
Vanilla Icing Recipe Essentials
- A Whisk – For best results, you should use a whisk for this recipe; it will work better than a fork or a spoon.
- Powdered Sugar – Make sure that the sugar you’re using is soft, powdered sugar can harden over time, so if it is hard, run it through a sifter.
- Vanilla Extract – You don’t want to use that imitation crap, you want the good stuff, the REAL stuff. You can make it yourself at home or buy a high-quality bottle of it.
- Heavy Cream – It brings the creaminess factor of this icing to a 10!
When I was growing up, I always learned how to make homemade icing with two things: powdered sugar and water. And most internet searches for a vanilla icing recipe will list those very two ingredients, but I can promise you they are doing you a HUGE disservice because there is a far better way to make it!
You see when you only add water, you basically get a sugar paste, and hey, there’s really nothing wrong with that. But I know that what you really want is an out-of-this-world icing, one that’s thick and creamy and laced with notes of vanilla.
That’s why my recipe uses heavy cream and vanilla extract. That’s right, not even milk will cut it, it’s gotta be cream. I can’t ever tell you how much of a game-changer this is compared to a basic water-and-powdered-sugar combo. You just have to try it for yourself!
What Makes Vanilla Icing a Baking Staple?
Vanilla icing is the classic sweet finish that ties countless baked goods together, from fluffy cinnamon rolls to delicate cookies and hearty quick bread. Its ingredients are uncomplicated—think powdered sugar, cream, and pure vanilla extract—yet its versatility is unmatched.
What sets vanilla icing apart is its ability to add both sweetness and a touch of creamy richness without overwhelming other flavors. Whether drizzled, spread, or piped, it delivers just the right amount of gloss and sweetness, making every treat feel a bit more special. For many bakers, it’s an essential component that’s easy to whip up in minutes and adaptable to almost any dessert you can imagine.
So let’s talk about what this icing is and what it isn’t. This icing is great for cinnamon rolls, cakes, cookies, and hot dogs (that’s my husband’s recommendation, you can try it if you want, but don’t blame me if you don’t like it, capisce?).
This icing is NOT royal icing, they are very different and made with different ingredients and methods, this icing will not maintain form like a royal icing will.
So while you can ice cookies with this recipe, it should be more of the dipped and drizzle icing method, don’t try and attempt any of the crazy cookie decorating you see in those viral videos.
This icing is NOT a frosting, so while you can dress a cake with it, it won’t be as thick as a vanilla buttercream. But like buttercream, it’s very important that you don’t overmix the icing, or it can break.
Storing Your Vanilla Icing
Finished your baking but not quite ready to use your icing? No problem! Simply cover the bowl tightly (plastic wrap works great) and pop it in the refrigerator. Your vanilla icing will stay fresh for up to 2 days this way.
When you’re ready to use it again, just give it a quick stir to restore that dreamy, smooth consistency before drizzling or spreading.
Tips for Achieving the Best Taste and Texture in Vanilla Icing
Alright, so you want your vanilla icing to be silky smooth and bursting with flavor? You’re my kind of baker! Here are a few of my favorite tricks to ensure every batch is as dreamy as the cinnamon roll centers you secretly pry from the pan:
- Sift Your Powdered Sugar: Don’t skip this step. Lumpy sugar equals lumpy icing, and we’re not here for that. Run your powdered sugar through a sifter for that cloud-like consistency.
- Use Real Vanilla Extract: Leave the imitation stuff at the store. Real vanilla extract makes a world of difference. If you want to go all-in, try vanilla bean paste or scrape a vanilla pod—hello, specks of flavor!
- Opt for Heavy Cream (or at least Whole Milk): Water is a rookie mistake and even milk is just… Fine. Heavy cream is what gives your icing that rich, creamy texture and decadent taste. It’s the secret handshake of good icing.
- Mix Gently: Just whisk until the icing comes together and is smooth. Overmixing can make the icing break and lose its glorious, glossy look. Channel your inner Goldilocks—smooth, not overzealous.
- Add Liquid Gradually: Too much liquid and you’ll end up with a glaze, not icing. Start with less, and add a splash at a time until you hit that perfect, spreadable consistency. Remember, you can always add more, but you can’t take it out!
Want to jazz it up? A tiny pinch of salt will take the edge off all that sweetness, and if you’re feeling adventurous, try a dash of almond extract or even a touch of citrus zest. The possibilities are endless—just don’t tell my husband you’re not putting it on hot dogs!
Now that you’ve got your icing dialed in, here are some recipes you’ll want to slather, dip, or drizzle it on…
And if you prefer cream cheese, try this Cream Cheese Drizzle recipe!
Did You Make This Recipe?
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Best Homemade Vanilla Icing
Ingredients
- 2 cups powdered sugar
- 1 teaspoon vanilla extract vanilla bean paste
- 6-8 tablespoons heavy cream
Instructions
- Combine ingredients in a bowl and whisk together until smooth. For a thicker icing, stick with about 6 tablespoons of heavy cream, for a thinner icing for drizzling on cakes or cookies, try 7 or 8 tablespoons. Do not overmix or icing could break.
Notes
- For a richer icing, whisk in 1 tablespoon of very soft salted butter.
Nutrition
Did You Make This Recipe?
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I’m going to try it for done apple turnovers.
Hi Rebecca I want to use this recipe to ice your sugar cookie recipe. Should I make it thicker or 6tbsp good enough ? Thanks
Hi Carm, this isn’t a royal icing like you typically see with traditional sugar cookies, it’s more of a soft icing. You can add some extra powdered sugar to get a thicken consistency, just note that it won’t set up hard like royal icing does.
I love that this one sounds more legit than just water and sugar! Never really understood that kind of icing because thats a glaze right? Looks fantastic!
Exactly, glaze for donuts and icing for cinnamon rolls!