Infused Vanilla Icing Recipe

This infused vanilla icing is perfect for cinnamon rolls, scones, muffins, cakes, and more! Use quality vanilla for outstanding flavor and heavy cream for a thicker consistency.

INGREDIENTS

• 1 cup confectioners’ sugar, sifted (sift after measuring)
• 2–3 Tablespoons milk or heavy cream
• 1/2 teaspoon pure vanilla extract
• optional: pinch of salt
• your favorite Kind Tree distillate

INSTRUCTIONS

1. Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, vanilla extract, and distillate together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar.
2. Taste, then add a pinch of salt if desired.
3. If not using right away, cover and store icing in the refrigerator for up to 2 days.

NOTES

• This amount of icing is perfect for 1 batch of cinnamon rolls, scones, muffins, 1 cake etc. For a larger batch, recipe can easily be doubled or tripled.
• Heavy cream yields a thicker, creamier icing. Milk yields a thinner icing. Half-and-half can also be used.
• Flavor: Feel free to add more vanilla extract or even the seeds scraped from 1/4 of a vanilla bean. For lemon or orange icing, replace the milk with fresh lemon or orange juice.

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If you are visiting our other locations in Pennsylvania and New Jersey you might want to see what we have at our Phillipsburg dispensary, Maplewood dispensary and the Lodi dispensary in NJ. Or check out our Pennsylvania locations at our Lancaster dispensary, Thorndale dispensary and the Plymouth Meeting dispensary in PA.