7,927 vanilla icing recipes

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.

Chocolate chunk cookies with semi-sweet chocolate, brown sugar, and a full cup of butter. Thick, chewy, and loaded with big chocolate pieces in every bite.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Chocolate thumbprint cookies rolled in chopped nuts with a Hershey's Kiss pressed into the center. Double chocolate, nutty crunch, and only 8 minutes in the oven.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Chocolate drop cookies with a hidden chunk of white chocolate baked into the center. No flour, no eggs: melted chocolate chips, sweetened condensed milk and nuts make the entire dough. Fudgy, dense, surprise inside.

Buttery colonial poppy seed cake soaked in milk for a tender, nutty crumb. Dusted with powdered sugar, this heritage recipe is simple to bake and hard to resist.

Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.

Thick, fudgy peppermint pattie brownies with a whole layer of York-style mint candies sandwiched between cocoa batter. Makes 36 squares for parties and bake sales.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.

Pecan squares with a buttery shortbread crust and a gooey pecan pie filling baked on a sheet pan. All the flavor of pecan pie in a portable, shareable bar cookie format.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.