Want this question answered?
Frosting is made with sugar - usually confectioners' sugar - liquid and butter. Flour is not used in making frosting.
Either but frosting. Or add a small spoonful of water to confectioners sugar and mix until dissolved into a frosting.
no.
Confectioners milk is sweetened milk. Milk is often used with powdered sugar to make frosting or icing for cakes. Food items that are high in sugar content are confectionery items.
Frosting is not made with flour; it is most often made with powdered (confectioners') sugar and shortening, or some other sugar that is caramelized then whipped to spreading consistency.
Caster sugar has finer granules than regular (or "granulated") sugar. For cupcakes, you should be able to use regular sugar instead of castor without any detriment to the final product.
Blend the softened butter and confectioners' sugar with an electric mixer to create a smooth frosting. If you prefer not to use a vanilla bean, increase the extract to 1 1/2 teaspoons
Yes. "Seven Minute Frosting" is made with ordinary granulated sugar. See link for recipe. Probably better to make your way to the store and invest in a can of frosting--or forgo the frosting altogether.
Like granulated/table sugar, caster/or sugar comes from sugar cane or sugar beet Castor, or caster, sugar is exactly the same as regular granulated sugar, simply ground to a very fine flour-like consistency Please do not confuse castor/er sugar with confectioners, or icing or fondant sugar which contains 3% starch to prevent clumping You can make castor/er sugar yourself by blending or processing regular granulated table sugar for a few minutes Use it promptly to avoid clumping
Like granulated/table sugar, caster/or sugar comes from sugar cane or sugar beet Castor, or caster, sugar is exactly the same as regular granulated sugar, simply ground to a very fine flour-like consistency Please do not confuse castor/er sugar with confectioners, or icing or fondant sugar which contains 3% starch to prevent clumping You can make castor/er sugar yourself by blending or processing regular granulated table sugar for a few minutes Use it promptly to avoid clumping
Confectioners sugar
Regular granulated sugar is used most often but some recipes also call for brown sugar.