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Creamy glaze

Creamy icing

An excellent creamy icing for your baking masterpieces! In this age of pastry artistry, icing has become an essential part of cakes, cupcakes, buns, and other treats. This easy-to-make icing gives even the plainest baked goods an appetizing look, and its creamy aroma rounds out the flavor.

Nika

Recipe author

Composition / ingredients

Servings:

Sugar

Heavy cream (20%)

Butter

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 1 % 1 g

Fats 28 % 19 g

Carbohydrates 71 % 48 g

369 kcal

GI: 4 / 8 / 88

Cooking method

Cooking time: 30 min

Step 1:

To make this smooth, creamy icing you'll need just 4 ingredients: butter, granulated sugar, heavy cream, and vanilla sugar. For the icing to come out silky, use cream with at least 20% fat. You can replace the vanilla sugar with vanilla extract, vanilla essence, a vanilla pod, or vanillin.
Step 2:

Now let's make the icing. The key is keeping the cream-to-sugar ratio at 1:1. Here, take 1 cup of 20% cream, pour it into a heavy-bottomed saucepan, add 1 cup of sugar, and set the pan over the heat. Bring the cream to a boil, then turn down the heat and cook, stirring constantly, for 15 to 20 minutes until it thickens. A creamy aroma should already come through as it cooks.
Step 3:

When the creamy mixture has thickened, add 1 teaspoon of butter.
Step 4:

Add 1 tablespoon of vanilla sugar. You can use plain vanilla instead, but then just a pinch is enough.
Step 5:

Stir the creamy icing quickly and thoroughly so the butter dissolves completely, then take the pan off the heat right away. The icing is ready! You can use it right away while it's hot, or cool it a little before spreading it on a pastry or sweet bun. This amount makes a small jar of icing — enough for 6 large buns.

There are countless icing recipes out there. This is one of my favorites. Besides giving homemade baking a festive look, icing also keeps it fresh longer. By constantly experimenting with the proportions, the fat content of the cream, and the flavorings, you can get all sorts of shades and tastes. You can also add food coloring, but I prefer this icing in its classic creamy color. I sometimes use the icing from this recipe when baking the famous cinnamon rolls. Real cinnamon rolls get a special cream cheese icing, though — but that's another story entirely.