2,881 icing recipes

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Frozen rhubarb mousse: tart rhubarb puree folded into Italian meringue and whipped cream with a splash of raspberry liqueur. Light, airy spring dessert that scoops like ice cream.

Blueberry spice sauce simmers fresh berries with cinnamon, nutmeg, and lemon for a glossy dessert topping. 15 minutes from saucepan to spoon, ideal for ice cream and pancakes.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Danish puff: a tender pastry base spread with an almond choux topping that bakes crisp, then settles into a soft, custardy layer under a sugar glaze. An impressive pastry from pantry staples.

Classic Christmas cut-out sugar cookies with clean edges that hold their shape. A simple butter-and-shortening dough that rolls thin, bakes crisp, and takes royal icing like a dream.

Chocolate cream rum balls made from melted semi-sweet chocolate, heavy cream, dark rum, and icing sugar, then rolled in chocolate vermicelli, coconut, or cocoa. Five-ingredient no-bake holiday treat.

Sugar cookies with a half-shortening half-butter base for crisp edges and tender centers. Pressed flat with a sugar-dipped glass, baked 8 minutes, ready to ice and decorate.

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

Classic Christmas cut-out cookies that hold their shape, with cornstarch in the dough for a tender bite and crisp edges. Roll, cut into festive shapes, bake golden, and decorate with icing.

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

Old-fashioned peach pie with sliced fresh peaches, sugar, flour and nutmeg under a hand-woven lattice crust. Baked until the juices bubble through the weave. Serve warm with cream or vanilla ice cream.

Fresh and seasonal plums, creamy and rich custard are baked together to make this irresistibly decadent plum clafoutis.

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.