Any good frosting recipes that don't require powdered sugar?

Question

Does anyone know of any that you can make with just regular sugar?

Answer 1

You can use regular granulated sugar in a syrup to sweeten frosting instead of confectioner's sugar. Here's such a recipe:

1/2 cup sugar

1/2 cup dark corn syrup

4 eggs, room temperature

10 ounces butter, cubed and at room temperature

Bring the sugar and corn syrup to a boil in a small saucepan.

Using a mixer, whip the eggs until light and fluffy. With the mixer speed turned to low, slowly drizzle in the sugar syrup.

After all of the syrup has been added, turn the mixer speed up and begin incorporating the butter one piece at a time. Do not add the next piece until you can no longer see any remains of the last piece. Continue until all of the butter is incorporated and the frosting is nice and creamy.

If you don't like the idea of using raw eggs in a frosting, I'm sure you can take that same idea of making a syrup and then adding that straight to creamed butter. I'd take a recipe for a simple butter and confectioner's sugar buttercream, heat the liquid along with an equivalent WEIGHT of granulated sugar until it's dissolved, let it cool, and then whip it into the butter.

Answer 2

The only one I know of without powdered sugar is a chocolate ganache.

1/2 cup of heavy cream, warmed in microwave or on stovetop

Add 1-1/4 cup grated or chopped milk chocolate.  Don't use chocolate chips as they contain stabilizers that will make a very stiff frosting.

Stir until combined and chocolate is melted.  Chill for about 20 to 30 minutes, until slightly firm.

Mix with a mixer at medium speed.  Chill for 20 or 30 minutes more.  Will frost a 8 x 8 pan of bars or a small cake.

Answer 3

Better Cream Whipped Cake Icing

¼ cup cold water

1 tsp unflavored gelatin

1 cup heavy whipping cream

1 Tbsp. white sugar

½ tsp vanilla extract

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.



Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.  Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Answer 4

if you do have regular sugar you can just make it into powdered sugar by using a food processor or a blender on a high speed for a few seconds. . . .then you can use a powdered sugar recipe.  

Answer 5

Chocolate ganache can easily be turned into frosting:  

INGREDIENTS

9 ounces bittersweet chocolate, chopped (I just use semisweet chocolate chips)

1 cup heavy cream

1 tablespoon dark rum (optional - you can use other flavorings as well)

DIRECTIONS

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.  

Answer 6

Whip Cream Frosting

1 c Water

2 tb Flour

1/2 c Margarine

1/2 c Crisco

1 c Sugar

1 ts Vanilla extract

My Personal fav.

Instructions:

Cook water and flour until thick and creamy. Cool this mixture. Cream

together margarine, crisco, and sugar. When water and flour mixture is

cool, add to margarine, crisco, and sugar. Beat for 15 minutes. Add

vanilla for chocolate cake. Add almond extract for white cake.

--

Simple and easy!

And tasty too ♥

Hope that helps! ♥

- Happy cooking!

Answer 7

She said that does not use powdered sugar !

Yummy Fudge Frosting

1 can sweetened condensed milk

12 ounces semisweet chocolate chips

Cook in the top of a double boiler over boiling water until melted and smooth

Semisweet Chocolate Ganache

1 cup Heavy cream

2 tablespoons Unsalted butter

2 tablespoons Granulated sugar

12 ounces Semisweet chocolate -- broken

1/2 pieces

Heat the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.

Swirl Frosting

1/2 cup granulated sugar

2 egg whites

2 tablespoons water

1 (7 ounce) jar Marshmallow Crème

1/2 teaspoon vanilla extract

Combine sugar, egg whites and water in a double boiler. Beat with a hand-held electric mixer over boiling water until soft peaks form. Add Marshmallow Creme. Continue beating until stiff peaks form. Remove from heat and beat in vanilla extract.

Chocolate Swirl Frosting

Melt and cool 2 (1 ounce) squares unsweetened chocolate. Fold into Swirl Frosting

7-Minute Frosting

2 egg whites

1 cup granulated sugar

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/4 cup water

1 cup Marshmallow Crème

1 teaspoon vanilla extract

Combine all ingredients except vanilla extract in the top of a double boiler. Place over boiling water. Beat until soft peaks form. Remove from heat and beat until stiff. Beat in vanilla extract.





Angel Mallow Frosting

1/2 cup granulated sugar

2 tablespoons water

1/2 teaspoon vanilla extract

2 egg whites

1 (7 ounce) jar Marshmallow Crème

Combine sugar, egg whites and water in the top of a double boiler over boiling water. Beat until soft peaks form. Add Marshmallow Crème. Beat until stiff peaks form. Remove from heat and beat in vanilla extract