Grandma's Old Fashioned Cake Icing Recipes

Grandma's old fashioned cake icing recipes can help you turn any homemade dessert cake into an attractive centerpiece for your serving table.

Every cook collects recipes for their favorite cake frostings, and these are the ones that Grandma most often used to make her cakes look and taste extra special. Now, they are yours!

Old Fashioned Cake Icing Recipes for Naturally Delicious Frostings

Mom's Recipe Scrapbooks (1920s)

Easy Icing

You will find this old fashioned cake icing recipe is very easy to make:

Heat 2 tablespoons cream and add very gradually confectioners' sugar, stirring constantly until the mixture is of the right consistency to spread; then add 2 tablespoons melted butter and 1/2 teaspoon vanilla.

Seven Minute Icing

1 egg white, 3/4 cups white sugar, 1 tablespoon corn syrup, 1/4 teaspoon cream of tartar, 3 tablespoons water, 1/2 teaspoon vanilla.

Combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor, and beat 1 minute longer; spread immediately.

Snowdrift Frosting

Mix 1 cup sugar, 1/3 cup water, and 1/3 teaspoon cream of tartar in a saucepan. Stir until the mixture comes to boil, then boil without stirring to soft ball stage (242°F).

Gradually pour hot syrup into 2 stiffly beaten egg whites, beating constantly. Add 1/2 teaspoon vanilla extract. Beat until frosting holds its shape in peaks.

Poured Buttermilk Icing

1/2 cup buttermilk
4 tablespoons butter
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup granulated sugar
1 tablespoon corn syrup

Add buttermilk, butter, vanilla, baking soda, sugar, and corn syrup to a saucepan and stir to combine. Allow mixture to come to a soft boil over medium heat until icing changes to a light caramel color.

DO NOT ALLOW ICING TO OVER BOIL and become thick, as it's meant to be poured and quickly spread over the cake while both are still warm.

Easy Vanilla Icing

3 tablespoons butter, 1-1/2 cups icing sugar, 1-1/2 tablespoons milk, 1/2 teaspoon vanilla; beat. Note: Add enough confectioner's sugar to make of right consistency to spread.

Vanilla Butter Cream Icing

1/4 cup butter, 1/4 teaspoon salt, 2 teaspoons vanilla, 3 cups icing sugar, 1/4 cup milk. Combine all ingredients and mix.

Nut Icing

Mix any quantity of finely chopped nuts into any quantity of cream icing as in the foregoing recipe. Ice the top of cake with plain icing, and lay the halves of walnuts on top to decorate.

Coconut Icing

Mix coconut with the unboiled cream icing. If you desire to spread it between the cakes, scatter more coconut over and between the layers.

Boiled Coconut Icing

Boil 1-3/4 cups sugar and 2/3 cup water until it spins a thread. Beat whites of 2 eggs until stiff; gradually pour syrup into egg, beating all the time. Add vanilla to taste. Use 1 or 2 cups grated coconut.

Freshly grated, canned, or dried coconut can be used. Mix 2/3 of the coconut in the icing and sprinkle the balance of coconut over the cake after frosting.

Butterscotch Icing

In a saucepan combine 3 tablespoons butter, 3 tablespoons milk, 1/2 cup dark brown sugar. Heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 teaspoon vanilla; beat till creamy.

Boiled Walnut Icing

1 egg
1 cup brown sugar Butter, size of walnut
1 cup chopped walnuts

Boil 5 minutes, stirring constantly. Flavor to taste with vanilla.

Pineapple Icing

To a cupful of grated pineapple add a tablespoonful of lemon juice and enough sifted confectioners' sugar to make a frosting that will remain in place when spread on the cake.

If canned pineapple is used, use the grated pulp from which the syrup has been drained, or lessen the quantity taken.

Lazy Daisy Cake Icing

5 rounded tablespoons brown sugar
4 tablespoons butter, softened
3 tablespoons Evaporated Milk
1/2 cup shredded coconut or nutmeats

Combine ingredients in a small pot over low heat, pour over top of cake fresh from the oven, and broil for just a minute or two until light brown. Be careful not to burn. Enjoy.

Peanut Butter Icing

Cream 1/3 cup butter and 1/4 cup peanut butter together. Blend in 1-1/2 cups sifted icing sugar, alternately with 1/4 cup milk. Beat until it's of a creamy consistency.

Creole Icing

Stir together 2 tablespoons strong black coffee, 2 tablespoons dry cocoa, 1/2 teaspoon vanilla, and 1 cup confectioners' sugar.

Mocha Icing

Cream 3/4 cup butter, gradually beat in about 3 cups confectioners' sugar, then a little strong black coffee a few drops at a time to tint and flavor as desired.

Delicate Icing

Dissolve 1 teaspoon of jelly crystals in boiling water, then add necessary amount of icing sugar.

Aunt Babette's Old Fashioned Cake Icing Recipes

Aunt Babette's Cook Book (1889)

Boiled Icing

Take one cup of sugar to the beaten white of one egg. Put the sugar on to boil with two tablespoonfuls of water.

When this has boiled clear pour on the beaten white of the egg, stirring constantly until cold. Flavor with rose water and vanilla mixed.

Chocolate Cake Icing Without Eggs

Boil chocolate with very little water and sugar until thick. It must harden on the spoon when cool. Flavor with vanilla and spread. Set in a very warm place to harden.

Maple Sugar Icing

Boil two cupfuls of maple sugar, with half a cupful of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold.

Spread between and on top of cake. A pretty effect is made by sprinkling desiccated coconut on top of cake.

Caramel Icing

Two cupfuls of granulated sugar, a piece of best butter the size of an egg, and one scant cupful of sweet milk. Boil very briskly for ten minutes, being careful not to burn. Flavor with vanilla. Stir until cold.

Caramel Icing

Cook 2 cups light brown sugar with 1 cup cream (or evaporated milk), until it forms a soft ball when tried in cold water. Add 1 tablespoon butter and 1 teaspoon vanilla; remove from heat and beat until grainy and the right consistency to spread evenly.

Diane's Old Fashioned Syrupy Cake Icing Recipe

Submitted by Diane

Chocolate Syrup Icing

Melt 1/2 cup butter in pot. Remove from heat, but while still hot, add 1/4 cup of cocoa, 2 cups icing sugar, 1 teaspoon vanilla, and 3 tablespoons of hot water.

Blend until smooth. Poke holes in brownies or cake with a wooden spoon and pour over it while icing is still warm cool. —Diane

Old Fashioned Cake Icing Recipes From the White House Kitchen

The White House Cook Book (1913)

7 Minute Frosting

2 unbeaten egg whites, 1/4 teaspoon salt, 1-1/2 cups granulated sugar, 2 teaspoons white corn syrup, 1/3 cup water. (Substitute fruit juice for the 1/3 cup water if a fruity flavor is desired.)

Place ingredients over rapidly boiling water. Beat slowly for 1 minute to mix, then whip till mixture will hold a peak about 4 minutes longer. Remove from heat and add 1 teaspoon vanilla flavoring. Continue beating until desired spreading consistency is reached.

Plain Chocolate Frosting

Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and one of water; mix all well together, and add one scant teacupful of sugar.

Boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes; put a second one on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden.

All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, will appreciate this old fashioned cake icing recipe.

In making those most palatable of cakes, Chocolate Eclairs, the recipe just given will be found very satisfactory.

Boiled Frosting Without Eggs

An excellent frosting may be made without eggs or gelatin, which will keep longer and cut more easily, causing no breakage or crumbling and withal is very economical.

Take one cup of granulated sugar; dampen it with one-fourth of a cup of milk, or five tablespoonfuls; place it on the fire in a suitable dish and stir it until it boils; then let it boil for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring.

While it is cooling, stir or beat it constantly and it will become a thick, creamy frosting.

Tutti Frutti Frosting

Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple, and blanched almonds.

How to Make Gold Icing

Gold icing instantly adds an eye-catching air of elegance and opulence to cakes, cookies, and pastries. Use it as an accent, piping it into intricate patterns or spreading it onto the edges of layered cakes for a dramatic effect. It also makes a stunning base for decorative elements like edible flowers, silver balls, or delicate chocolate curls.

Gold icing is particularly stunning when paired with white or ivory tones, creating a beautiful contrast. Use it to frost specialty celebration cakes, like milestone birthday or anniversary desserts, where the luxurious color sets the tone for an extra-special occasion.

And for the holiday season, gold frosting transforms simple sugar cookies or yule logs into festive, glamorous treats. Use it for adding that extra touch of sophistication and indulgence.

How to Make Gold Icing

To make gold icing, begin with a white colored icing, then add some yellow coloring gel and double the amount of brown coloring gel. The yellowish gold frosting isn't shiny like gold, but it serves its purpose.

How to Make Other Icing Colors

How to Make Icing White

How to Make Icing Black

Old Fashioned Cake Icing Tips

• To begin cake decorating, spread the frosting with a broad knife evenly over the cake, and if it seems too thin, beat in a little more confectioners' sugar. Cover the cake with two coats, the second after the first has become dry, or nearly so.
  
• If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly.
  
• A little lemon juice added to the frosting while being beaten, makes it white and more frothy.
  
• The flavors mostly used are lemon, vanilla, almond, rose, chocolate, and orange.
  
• If you wish to ornament with figures or flowers, make up rather more icing, keep about one-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before.
  
• Set the cake in a cool oven with the door open to dry, or in a draft in an open window.