Homemade Basic White Frosting

This basic white frosting is super fast and easy to make. It uses just a few simple ingredients, comes together quickly and is incredibly versatile.

Basic White Frosting

Basic White Frosting

Course Dessert
Servings 2 tbsp
Calories 150 kcal


  • cups powdered (confectioners) sugar
  • ½ cup butter, room temperature (1 stick)
  • 1 tsp vanilla (or ½ tsp vanilla and ½ tsp of any other extract such as orange or peppermint)
  • 1-2 tbsp milk, if needed
  • food coloring, if desired


  • Place sugar, butter and extract in the bowl of a stand mixer.  
  • Use the whisk attachment and blend on medium speed until well incorporated and fluffy.  
  • Add milk, a few drops at a time, and food coloring (if desired) to achieve the color and consistency desired.
  • Makes about 1¼ cups of frosting
  • Hack: Tightly cover leftover frosting and store at room temperature for up to 24 hours. Frosting can be stored in the refrigerator for up to a month or in the freezer for up to 3 months.
Keyword cake, cookies, decorating, dessert, frosting, homemade frosting

To see more videos from Lily-Rose and her friends, check out our YouTube Channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here: https://cynthiaeats.com/my-review-kitchenaid-artisan-series-5-quart-tilt-head-stand-mixer/.

Suggestion:  Use this frosting to decorate some homemade rolled chocolate cookies!


Freshly Baked Lemon Barley Scones

The light and sunny flavor of lemon barley scones are sure to be a crowd-pleaser at your next afternoon tea…but you might be tempted to keep them all for you!

Lemon Barley Scones

Lemon Barley Scones

(adapted from the King Arthur Whole Grain Baking Cookbook)
Course Snack
Servings 1 scone
Calories 171 kcal



  • 2 cups  (8 ounces) whole barley flour*
  • 1 cup  (4¼ ounces) unbleached all-purpose flour
  •  ¼ cup (1¾ ounces) granulated sugar
  •  ¼ cup (1¾ ounces) light brown sugar
  • 1 tsp baking soda
  • 1 tsp  baking powder
  • ½  tsp salt
  • ½  cup (1 stick, 4 ounces) cold, unsalted butter
  • 1 lemon
  • Lemon juice (if necessary)
  • 1 egg
  • ¾ cup (6 ounces) buttermilk**


  • ½ cup (2 ounces) confectioners’ sugar
  • 2 tbsp (1 ounce) fresh lemon juice
  • 1 tsp lemon zest


  • Preheat the oven to 375℉. Line a baking sheet with parchment paper.
  • Mix together the flours, sugars, baking soda, baking powder and salt.
  • Use a hand, box or rotary grater to grate the butter into the dry ingredients.  Use a fork or your fingers to quickly blend the mixture until it resembles bread crumbs.  Alternately, you can use a pastry cutter, fork or two knives to work the butter into the dry ingredients.
  • Using a zester or a small holed grater, zest the lemon into a small bowl and set aside.  The zest can also be removed using a vegetable peeler and then chopping the zest into small pieces.
  • Cut the lemon in half and juice it into a small measuring cup.  Add bottled lemon juice, if necessary to make it equal ¼ cup + 2 tbsp (just over ⅓ cup).
  • In a separate bowl, whisk the egg, buttermilk, ¼ cup lemon juice and 1 tbsp lemon zest (reserve the rest of the juice and zest for the glaze). Add this mixture to the dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
  • Turn the dough onto a floured surface and knead the mixture two or three times to make it come together. Sprinkle in a little flour if it’s too moist to shape. 
  • Divide the dough into 2 equal portions and place them on the parchment-lined baking sheet. Shape each into a disk that is ½“ high and 6” in diameter.  Cut each disk into 8 wedges and separate them slightly.  They should be almost touching but not quite, which makes them easier to separate after cooking.
  • Bake for 22-25 minutes or until golden brown, flipping halfway through baking if the bottoms become too browned.  Remove from baking sheet to a cooling rack. 
  • While the scones are baking, mix together confectioners’ sugar, 2 tbsp lemon zest and the remaining lemon zest.
  • Allow the scones to cool for 15 minutes and drizzle with glaze.  Scones can be served warm or at room temperature.
  • *If using freshly milled barley flour, make sure to weigh, not measure, the amount needed.  This can be done before or after milling.
  • **If you don’t have buttermilk on hand, add ¼ cup buttermilk powder to the dry ingredients and ¾ cup regular milk or water to the wet ingredients.
  • Hack:  Scones will remain fresh for 1-2 days at room temperature or up to a week in the refrigerator.  They can also be tightly wrapped and frozen for up to 3 months.
  • Hack: To easily zest lemons or other citrus fruit, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer-safe containers for storage. 
  • Hack: Puree any leftover peeled lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 lemon yields about ½ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Keyword afternoon tea, barley flour, breakfast bakes, buffet, King Arthur, lemon juice, lemon zest, scone, tea cake, vegetarian, whole grain


Get the King Arthur Whole Grain Cookbook here!

Use any leftover lemon juice in this Lemon Turmeric Dressing!

Homemade Vegetarian Split Pea Soup

Vegetarian split pea soup Is a delicious and comforting food that has it all: It’s healthy, low in fat and calories, vegan and is super easy to make!

Vegetarian split pea soup

Vegetarian Split Pea Soup

Course Soup
Servings 4
Calories 235 kcal


  • 1 cup chopped onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup dry yellow or green split peas
  • 5 cups vegetable broth
  • 2 tbsp raisins


  • Stovetop:  Place all ingredients in a stockpot.  Bring to a simmer and cook for 60 minutes or until desired tenderness.
  • Slow cooker:  Place all ingredients in a slow cooker.  Cook on high for 8 hours or low for 12 hours.
  • Instant Pot:  Place all ingredients in the instant pot.  Lock lid and set the machine to cook at high heat for 12 minutes.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months.
  • HackDehydrated vegetables can be used in this recipe!
  • Hack:  Check the produce department for loose carrots, onions and/or celery stalks.  If you don’t see them, ask a clerk if they’re available.   
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword appetizer, dried legumes, dried peas, easy, healthy, homemade soup, light meal, low calorie, meatless, pea soup, soup, soup course, split peas, vegan, vegetarian

Did you know?  Peas are a member of the legume family.  Legumes come in many options, are inexpensive and packed with nutrition!!

Suggestion:  Top this soup with easy homemade croutons!


Enjoy this blog? Please spread the word :)

Follow by Email