Powdered (confectioner's) sugar is a basic ingredient to cream cheese frosting. Substitutions such as granulated table sugar, brown sugar or honey will not produce acceptable cream cheese frosting. In a pinch, it may be possible to process granulated white sugar in a blender or food processor until very fine. Then add a tablespoon of corn starch to each cup of very finely processed sugar to approximate powdered sugar.
Buttercream frosting is not cooked, so there is no need to use the stove. However, without powdered (confectioner's) sugar, there will be no buttercream, because that is the key ingredient.
Icing Sugar And Water, Only Add A Drop Of Water To The Icing Sugar At A Time, You Don't Want To Make The Icing Too Watery.
There is no substitute for sugar when making butter-cream frosting. However if you use melted chocolate your frosting will still work, it'll just be a little different. Butter-cream frosting cannot be made without sugar. Melted chocolate will not produce a butter-cream frosting, but will produce chocolate spread over a cake.
Frosting is made with sugar - usually confectioners' sugar - liquid and butter. Flour is not used in making frosting.
Devil's food with peanut butter frosting
Usually it can be, yes.
If a frosting recipe has butter in it, use the butter. Oil will change the consistency and not taste good.
Yes, if by table spread you mean margarine. Butter will give a better flavour but margarine will be less fattening.
Butter will always taste better than shortening in frosting. However, butter will give the frosting a pale yellow tint, which can be a problem if a cake must be white or a pale pastel color. Butter also will melt at a lower temperature than shortening, causing the frosting to be less stable in warm weather.
Firstly you need these ingredients: Cake:6oz butter, 6oz sugar
Very few chocolate frosting recipes contain eggs. The simplest would include powdered sugar, butter, melted chocolate and enough liquid to make the mixture spreadable.
Yes. Cake frosting and cupcake frosting are the exact same thing. They are generally made from a butter-cream using butter, powdered sugar, milk and vanilla. There are thousands of frosting recipes and virtually all of them can be used interchangeably for both cakes and cupcakes.
Buttercream frosting or icing naturally has a cream colour from the butter in it. The more air beaten into it, the paler it will be, and the softer it will be. The yellow colour of pure butter is naturally stronger if the cows producing the milk are grass fed rather than grain fed. If a pure white frosting or icing is wanted, do not use butter or make a buttercream, but the creamy flavour will be missing.
Yes, I use this recipeall the time and its great"Creamy frosting that tastes great on cookies or bars...especially Chocolate Cookies."— Nancy Dorman