King Bakery Cinnamon Bun Icing
Part of the cinnamon bun: it finishes Sweet Dough rolled with Cinnamon Smear.
Incomplete as recorded. The card lists no liquid, and this cannot be made without one. See Notes.
Ingredients
| Ingredient |
Amount |
| Powdered Sugar |
2722g |
| Vanilla |
30mL |
| Lemon Extract |
5 drops |
| Cream of Tartar |
½ tsp (~1.5g) |
| Liquid |
not recorded — see Notes |
How to Make
Combine and work to consistency.
This mix should be fairly stiff — not like donut glaze.
Don’t frost the buns straight out of the oven. Let them cool a bit first, or the icing will run off.
Notes
- The card lists no liquid. 6 lb of powdered sugar and 1 oz of vanilla will not combine into anything spreadable — there is a missing ingredient, almost certainly water or milk added to consistency, the way the donut glaze card handles it. It is left blank above rather than guessed at.
- The stiffness instruction is the only guide to how much: work in liquid a little at a time and stop well short of pourable. Stiffer than you think, since it will slacken slightly on a warm bun.
- Five drops of lemon extract against 6 lb of sugar is barely there by design — it lifts the sweetness rather than reading as lemon.
- Cream of tartar does the same job here as in the donut glaze: it stops the sugar setting grainy.
Appendix — Original card, as written
Icing for cinnamon buns:
6# powdered sugar
1 oz vanilla
5 drops lemon extract
1/2 tsp cream of tartar
This mix should be fairly stiff, not like donut glaze
Don't frost them immediately when they come out - let them cool a bit.