Homemade Cake Icing (Cream) Recipe  » Recipes  »
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  • I usually put some on top as well, but it does not really make that much of a difference in taste, and since it is a little runny, it will not stay on as pre-made thicker icing does

    • by Lorianna
      all reviews
      First of all, let me say that this cake icing works best when it goes in between two (or more) layers of cake, not on top - that’s why I also call it “cream”. I usually put some on top as well, but it does not really make that much of a difference in

      taste, and since it is a little runny, it will not stay on as pre-made thicker icing does.

      The cakes I use this cream for are mostly those you make out of cake mixes - Pillsbury, Betty Crocker, and such.

      I bake the cake, then cut it into two layers, spread the cream over ...


      • the first layer one, put the second layer back on it, and then spread the leftover cream over the top.

        On to the recipe.

        It is very easy: all you do is mix together a can of sweetened condensed milk, 2 tablespoons of regular milk, and 1 stick of butter.

        The butter should be

        cut into smaller pieces for easier mixing.

        I use the blender to mix the cream.

        If you like chocolate, you can add some cocoa powder and make your cream chocolatey.

        You can also add some vanilla or any other flavor you like.

        The regular version works best with chocolate cakes, the chocolate one with white cakes.




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    The review was published as it's written by reviewer in March, 2006. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 49130340320131/k2311a0313/3.13.06
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