8,128 vanilla icing recipes

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

Chambord-spiked cheesecake with a sour cream topping and fresh raspberries. Rich, tangy, and boozy in all the right ways.

This Tex-Mex style tres leches splits a golden sponge cake in half and drenches both layers in a vanilla-rum milk bath. Topped with crunchy pecans, it's pure indulgence that only gets better overnight.

Fresh grated carrots, toasted walnuts, coconut, and crushed pineapple pack this cinnamon-spiced bundt cake. Cream cheese icing and grated carrot garnish finish it off.

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Classic New York-style cheesecake with a graham cracker crust, creamy cream cheese filling, and tangy sour cream topping. Baked low and slow for a dense, crack-free finish.

Semi-homemade marble cake with swirls of cinnamon and melted chocolate, drizzled with a glossy cinnamon-chocolate glaze. Starts with a pound cake mix for easy baking.

Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.

Fat-free cheesecake with nonfat cream cheese, egg whites, sugar, and vanilla on a graham cracker crust. Just 5 ingredients and 30 minutes of baking for a guilt-free dessert.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

The legendary Waldorf Astoria red velvet cake with buttermilk, cocoa, and a silky cooked-flour ermine frosting that tastes like whipped cream. A stunning 3-layer showpiece for any celebration.

Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.