I’ve been making this lentil loaf for a while now, and it’s incredibly simple and cost-effective. It is a great hot, inexpensive vegetarian lunch when paired with a good side.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 20 |
| Yield: | 2 1/2 cups |
Ingredients
- 2 cups confectioners’ sugar
- 2 ½ tablespoons cream
- 4 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Warm cream and butter in a saucepan over medium heat until butter is melted. Stir in vanilla and confectioners’ sugar until combined.
- Remove from heat and beat with an electric mixer until thick and smooth.
Reviews
I was worried after reading the butter soup comments. Just keep beating! I didn’t have cream so I used milk. Worked just fine. It is delicious!
Love this icing. Tastes so good
The taste as is was not pleasant so I doubled the recipe and added some vanilla and a half a stick of butter and it tasted like heaven!
Easy and yummy!
Very simple recipe and it turned out exactly how I wanted it to, a little “rustic” and delicious. As noted by others- not too hard, not too soft and good flavor.
I use a version of this for a LOT of recipes; cinnamon rolls, Italian Christmas Bread!! Yum!
Highly adaptable to your needs. I piped and spread, and will flood next time I use it. And it tastes really very good. Could add any flavoring. Might try almond or lemon next time.
This recipe is Amazing! I followed the recipe. Just used whole milk instead of cream, added a splash of almond extract. Melted my butter in microwave slightly then mixed all ingredients. Not to sweet but remember sugar cookies are sweet too! My family loves it for Christmas Eve Tonight. Thanks A Million for sharing Merry Christmas & Happy Holidays to All !
super simple, ty
I am an avid cookie maker. There must be an ingredient or instructions missing. The consistency remained the same…a soup like thickness. This should be taken off the site.
Excellent, this is the perfect icing and it sets up well. I made a half batch, with maple extract and it worked perfectly for the cookies I made.
This icing was SO GOOD! We used it on gingerbread and sugar cookies. The icing was too thick at first to pass through the piping bags so I poured it all out, added the tiniest bit more of cream (like a few drops at a time), stirred it up it was perfect. It doesn’t dry as fast as royal icing (but we weren’t constructing houses and it tastes way better than royal icing), took a few hours to really firm up enough to put cookies on top of each other to store. The icing was super tasty. This one is a keeper for sure.
Very easy, very good. I did warm it a bit about half way through decorating the cookies. Will be using this again
Great for Christmas cut-outs! Easy to spread and then forms a firm crust.
Turned out great!!
VERY tasty icing. EASY to make. I did thin it down a bit with milk so that it was easier to ice cookies.
Well I wasn’t quite sure what they meant by cream. I used heavy whipping cream and beat it black and blue and it still doesn’t look like frosting. It looks like butter soup
I used a flavored coffee creamer and didn’t need the extract. It was amazing!!!
Turned out perfect. Frosted 220 cookies and was great
Perfect for icing sugar cookies! Suggest melting the cream and butter in a glass bowl above a pan of simmering water. Then, when ready to frost, keep the bowl above the pan of warm water (off the heat) to keep the icing smooth.
Very good. 2 1/2 batches made enough for about 10 dozen cutouts. It does thicken up a lot as it sits so I just stirred it once in awhile. Will definitely make again.