To make a fluffy, peanut butter icing, combine butter, creamy peanut butter, milk and confectioner's sugar. Mix ingredients well with an electric mixer.
You could substitute another fat for the butter. Shortening would work.
Yes, some thin icings or "glazes" are made with only sugar and a liquid such as milk, cream or fruit juice. Other icings can be made with shortening or lard instead of butter. Royal frosting is made with sugar and egg white, with no butter or shortening.
Well you can use a butter substitute? or just mix a few drops of liquid such as water, juice or milk to 1 cup of icing sure until spreadable! Butter holds the icing mixture together and provides a smooth texture. Maybe don't use icing? and use a ganache or spread instead :)
Royal icing and butter icing are completely different products. Royal icing is made with beaten egg whites (often as dry egg white powder) which break down when in contact with any fat or oil. Butter icing has a very high fat content, so the two types of icing are not compatible. If for some reason no sugar is available to make butter icing, it might be possible to reduce completely dry royal icing to a powder in a blender or food processor, then use that in place of powdered sugar for the butter icing. But that would be a very odd way of getting sugar by way of reverse engineering.
yes, but you may need to add more icing sugar to make it thick enough :)
I would say a classic butter cream.
i think that icing with no die will melt faster because the die has some preservatives. it also depends what kind of icing you use NOT butter cream icing its too thick.
Yes, you can use caster sugar to make buttercream icing. You will need to cream the butter and sugar until you get the correct texture.
Icing made with butter as the fat product. Here is the recipe I use: 1 pound powdered sugar 1/2 cup butter 1 tsp Vanilla Cream together. Add 1 Tablespoon of milk at a time until desired consistency.
i just use icing sugar, about a tablespoon of cocoa depending on how much icing sugar you use, a small amount of butter about a teaspoon and boiling water. just add more water or sugar to make it the thickness you want.
There are many types of icing and frosting, the amounts of sugar for each vary. Please see the links below for a wide variety of icing recipes, many of them simple to do.
If you want a pure white icing, then use clear flavorings. These are usually artificial and you can find them in the cake decorating supply area of Michaels stores. If the icing will be colored, then pure vanilla extract or the extract of your choice is fine. I use 1 teaspoon for every pound of confectioners sugar.
Cake Icing is a mixture of butter, sugar and flavouring you put on top of a cake.
No you can't, ganache icing is sweet butter is for the salty stuff or some sweet things but not cupcakes or cakes sub icing and butter is not cool it may look so good on the outside but when you bite into it it won't go so well