10,000 icing recipes

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Classic New Orleans king cake: a brioche-like yeast ring scented with nutmeg and lemon, filled with citron, glazed with lemon icing and purple-green-gold sugar. Mardi Gras tradition baked at home.

Whip up this easy cherry cobbler in under an hour with pantry staples. The batter rises around tart cherries as it bakes, creating a fruity, pudding-like center with golden edges. Serve warm with ice cream.

Frozen chocolate cheesecake torte with cream cheese, unsweetened chocolate, whipped cream, and pecans on a chocolate wafer crust. A no-bake frozen dessert that slices like ice cream cake.

Iced mocha coffee shake: chilled brewed coffee blended with cocoa, sugar, and milk, topped with whipped cream and grated chocolate. The cafe drink you can make at home for half the price.

The classic Joy of Cooking devil's food cake with a cooked chocolate custard folded into the batter and whipped egg whites for lift. Finished with caramel icing. A vintage recipe worth mastering.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Graham wafer delights with a cooked date and brown sugar filling sandwiched between graham crackers. A no-bake layered dessert bar topped with chocolate icing.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

A big-batch brownie sheet cake made with cocoa, buttermilk, and a hint of cinnamon. The boiled cocoa mixture gives the crumb an intensely fudgy texture. Ice it while warm for a glossy, melt-in finish.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.