Food & Cooking Recipes Dessert & Treats Recipes White Confectioners' Sugar Icing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 26, 2020 Print Share Share Tweet Pin Email Yield: 2 12-by-17-inch layers Use this White Confectioners' Sugar Icing recipe to decorate our White Sheet Cake. Ingredients 1 ½ cups unsalted butter, softened 3 one-pound boxes confectioners' sugar ¾ teaspoon table salt 3 tablespoons pure vanilla extract ¾ cup milk, plus more for thinning Directions Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until well combined. Add salt, vanilla, and milk, and beat until frosting is smooth and creamy. If icing seems too thick, add an additional tablespoon of milk. Use immediately, or refrigerate for up to 2 days. Bring to room temperature before frosting cake. Return to mixer until creamy if necessary. Print