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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 80.6
  • Total Fat: 2.9 g
  • Cholesterol: 7.8 mg
  • Sodium: 0.5 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Silky Smooth White Icing calories by ingredient
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Silky Smooth White Icing

Submitted by: CHEF_MEG
Silky Smooth White Icing

Introduction

Those who know me well will say that I am not a snob--except for when it comes to icing. I want the real stuff! To me cakes are ruined with fake whippy icings made with shortening. Those who know me well will say that I am not a snob--except for when it comes to icing. I want the real stuff! To me cakes are ruined with fake whippy icings made with shortening.
Number of Servings: 32

Ingredients

    1/2 cup unsalted butter, softened to room temperature
    1 pound powder sugar
    3-4 tablespoons water
    1 teaspoon flavoring (vanilla or almond extract, coffee, or lemon juice)

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Directions

Sift the sugar onto parchment paper or onto a plate.
Place the butter into the bowl of a food processor, process until smooth. Add the sugar through the feeding tube while the processor is running. Add water one tablespoon at a time until the icing reaches your desired thickness. Stir in the flavoring.
Makes 2 cups.






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Member Ratings For This Recipe



  • 11 of 31 people found this review helpful
    I was surprised to see this on this site - "The World's Largest Healthy Recipe Website." It's high in fat and sugar and has no nutritional value. - 3/20/12

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  • 10 of 10 people found this review helpful
    Pretty much what I've always made as buttercream. Use salted butter, however (tastes that much better!) and we always used milk instead of water. You can also add cocoa powder for chocolate frosting. - 5/3/11

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  • 9 of 9 people found this review helpful
    This is my recipe too!! But if the butter is soft a spatula or spoon is the only tool needed to make a smooth frosting.No expensive equipment needed. Mine is always very smooth and luscious. I've never had a complaint. - 3/20/12

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  • Incredible!
    5 of 5 people found this review helpful
    I have used for years the part I thought was great was using the food processor to make the frosting it keeps you from sampling while you make it. but using your mixer works the same way even works with hand held mixer just need to get the sugar and butter mixed well . - 3/20/12

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  • 5 of 5 people found this review helpful
    Same here; I also use milk instead of water. Unsweetened almond milk works really well too. - 3/20/12

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  • Very Good
    3 of 3 people found this review helpful
    I have used this recipe for 40 years. It is good icing for decorating except on hot summer days in Texas when the butter makes it lose its consistancy. The butter also makes it candle light in color. I switch to Crisco during hot summer days and when the icing has to be absolutely white. - 3/20/12

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  • Incredible!
    3 of 3 people found this review helpful
    This is the icing I learned to make as a child when cake mixes were not very good and icing did not come in a can! (or at least I did not see it that way). It does make a wonderful icing. - 4/25/11

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  • Bad
    2 of 3 people found this review helpful
    I'm surprised-this is not a healthy icing-loaded with sugar and fat. I use an icing with just eggwhites, boiled water and less then a cup of sugar with a little valilla and almond flavoring. It's spectacular. I would be happy to share the recipe... - 3/21/12

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  • 2 of 6 people found this review helpful
    Shoot. I thought this would be a new recipe for low cal and still yummy frosting. This is the same frosting the world has been making for years and years. Disappointed. - 3/20/12

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  • Bad
    1 of 1 people found this review helpful
    I've always followed this recipe using milk to thin the icing. When I tried making it with water, it tasted on par, but it would not crust. Big pain for stacking iced cookies—I had to freeze them all in a single layer before storing them. Won't ever use water again. - 4/27/12

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  • Incredible!
    1 of 1 people found this review helpful
    I don't own a food processor, but I have used this recipe many many times. I use a hand mixer, and just mix it, & mix it, and it comes out perfect everytime. Love this recipe, so easy and so very smooth. Tasty!!! - 3/22/12

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  • 1 of 1 people found this review helpful
    Here's a tip KORELEA don't eat it!!!! - 3/21/12

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  • 1 of 1 people found this review helpful
    This is a great recipe, have used it for years. Only since I have been watching my weight I use "I can't Believe it's not butter" or sometimes that "even balance" margarine. Also I want to look into using "Land-o-Lakes" margarine even though I haven't yet. - 3/20/12

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  • Bad
    1 of 6 people found this review helpful
    Many people don't have food processors. How about including a variation of the recipe that can be made with tools that exist in most kitchens so that everyone can enjoy this? - 3/20/12

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  • Incredible!
    1 of 1 people found this review helpful
    This is my goto recipe for frosted christmas cookies too...except, i use 1/4 cup butter, 1/4 shortening...awful, i know - 4/25/11

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  • I love the thought of using a food processor to make icing--Now to find the one little piece that will make my food processor work... My daughter LOVES cupcakes so I often make different batches/flavors/colors of this and cream cheese icing. If you're having a treat, REAL icing is the way to go. - 1/29/13

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  • This is great - as a cake decorator for 8 years - however I agree it takes shortening in hot weather to stay on the cake. you can add some Cream Bouquet flavoring that you get from the cake decorating store too. But if you want a Diet Icing Walmart sells one by Pillsbury, I love it. - 10/21/12

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  • Perfect! - 9/15/12

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  • What a fabulous, overall icing! This was super easy to make. You couldn't ask for a more versatle icing: the flavoring options are endless & it works just as well for icing a cake as it does for decorating. So much better and easier than any store-bought. - 4/9/12

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  • I haven't made icing in a long time but this is basically how I made it and used a hand mixer. This is for a rare treat. - 3/20/12

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  • Same one I have used for ages.
    And for those who are complaining about sugar, calories. You can still experience some regular real food and eat healthy, just use moderation. I do and have lost 200 lbs and maintaining.
    I eat a cupcake now and then. - 3/20/12

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  • This is very similar to a recipe that I already use and I love it. - 3/20/12

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  • I have tried different versions of ready made icing choosing the "whipped frosting version being prefered the heavier frostings. This recipes sound easy to make and I plan to give it try during my next cake or cupcake baking session. - 3/20/12

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  • Great recipe ... thanks! Our family is more into cupcakes for birthdays than a cake. It's easier for little the ones to handle and it also limits serving size for those of us who can't do it on our own. - 3/20/12

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  • I have used this recipe since I started baking so long ago! It is the best and now my son uses it too. - 3/20/12

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  • My recipe was about the same but used the shortening /water in summer to melting. Good idea - use the almond or coconut milk and maybe coconut oil in the winter- granddaughter is taking up decorating now, we skipped a generation, and will pass this on to her. I am legally blind now, so can't do it - 3/20/12

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  • THIS SOUNDS GREAT. I SHALL TRY IT THIS WEEKEND - 3/20/12

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  • 0 of 1 people found this review helpful
    Since you are using butter, does it need to be stored in the frig? - 3/20/12

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  • This is great! Its easy and you can flavor it with almost anything.Won't be buying frosting.EVER - 3/20/12

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  • 0 of 1 people found this review helpful
    looks yummy!!! Will use next time I bake a cake or cupcakes! But if I wanted to use cocoa powder for a chocolate icing, how much would/should I use??? - 3/20/12

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  • Great icing, but not everyone can eat butter even though they LOVE it! Some of us HAVE to use margarine or pay the gastrointestinal consequences. - 3/20/12

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  • it doesn't seem very calorie conscious...:( - 3/20/12

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  • Yum! I love powdered sugar icing. Can't wait to make this. :) - 3/20/12

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  • Made thiswith cocoa,wowwy! - 3/20/12

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  • O.K.
    0 of 1 people found this review helpful
    My icing sugar, butter and vanilla... is better.. but I stopped baking since I started dieting. - 3/20/12

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  • very good--easy-- - 3/20/12

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  • We will try this next time. As for using salted butter, I was always told that the freshest, best cream is used in the unsalted butter and that is why chefs of all kinds use it. That is all I will buy. No salted butter in my house! - 3/20/12

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  • our house is full of icing snobs - this looks like a great solid recipe AND the food processor is like: why didn't I think of that. - 3/20/12

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  • save - 3/20/12

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  • Delicious and so easy to make! - 2/5/12

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  • I grew up in a bkaery, and to food processor is new to me. Works great! - 12/12/11

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  • amen Sister! What a waste when you purchase a beautiful cake only to find that whipped topping for icing. Blech! I learned something new about icings today. . . use the food processor. - 7/1/11

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  • I am certain this is identical to MY MOM'S recipe. - 4/30/11

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  • This is basically the recipe I've used since I was about 12. A nice touch is to use orange juice instead of water. No additional flavoring is necessary. - 4/28/11

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  • yum - 4/26/11

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  • Great for an occasional treat! - 4/26/11

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  • this is the very best . top of the go to receipes to frost anythng that needs to be frosted . - 4/26/11

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  • If you want to make chocolate frosting, how much cocoa would you use? - 4/26/11

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  • This is the only icing I've ever made - the only way my mother ever made it. I might suggest adding the flavoring before the water, as vanilla or any other liquid flavoring would change the consistency after you had it just right. - 4/26/11

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  • My Mom does weddings, and consequently does cakes and has for as long as I can remember. I'm a frosting snob too. Anything other than the real thing just isn't worth taxing my tastebuds over! Recipe looks like a good one but I'd use heavy whipping cream in place of the water to make it better! :-) - 4/25/11

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  • My mom made this when I was a kid and I can't stand anything but the real thing when it comes to my icing! This will spoil you for everything else but is so rich you won't overindulge either! - 4/25/11

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  • Ok like it was said ... only eat this once in a while.. I never use store bought frosting.. trans fats and well so much eaiser tomake this kind really for the taste. Learn to make this asa young wife, and it is the only kind I use... except on occasions I will use whipped cream frosting. - 4/25/11

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  • This is how my mother used to make icing - but without the food processor. Since I recently treated myself to a nice food processor, I will try this the next time I make icing. I'm with Chef Meg on this one - I like the *real* thing. I just don't eat this type of thing as often as I used to. - 4/25/11

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