How to Make Icing Without Icing Sugar

Опубликовал Admin
21-10-2016, 05:00
2 764
Icing sugar, or confectioners’ sugar, is a staple in most icing recipes, and it can be difficult to find dessert toppings that don’t contain this type of sugar. Icing sugar is popular for icings because it’s a fine powder that easily blends in to other ingredients, so icings that use other types of sugar usually require some form of heat to break down the sugar. But whether you can't have icing sugar or simply ran out, there are plenty of tasty and delicious icing recipes out there that don’t require confectioners’ sugar.

Making Flour Icing

  1. Heat the flour and milk together. The flour icing technique can be used to make either flour buttercream icing or cooked cream cheese icing. Use butter to make flour buttercream, and cream cheese to make cream cheese icing.
    • In a small saucepan, whisk together the flour and milk over medium heat. Stir constantly until the mixture thickens to the consistency of pudding or thick batter.
    • Once the mixture reaches the right consistency, remove it from the heat and allow it to cool to room temperature.
    • This icing recipe will make enough for 24 cupcakes, or two 8-inch (20-cm) cakes.
  2. Cream together the butter and sugar. In a medium bowl, cream the butter or cream cheese and sugar with electric beaters or in a stand mixer. Beat on high speed for about five minutes, until the mixture becomes smooth, light, and fluffy.
    • If you don’t have a stand mixer or electric beaters, beat the mixture vigorously with a whisk.
  3. Combine the two mixtures. When the milk and flour mixture has cooled to room temperature, whisk in the vanilla. Then add the milk and flour mixture to the creamed sugar and beat the mixture on high speed.
    • Continue beating for six to eight minutes, until the ingredients are fully incorporated and the icing becomes light and fluffy like whipped cream.
    • Scrape down the sides of the bowl as necessary to make sure all the ingredients get incorporated.
  4. Use immediately. Spread the flour buttercream or cooked cream cheese icing on cakes, cupcakes, pancakes, or any other desserts you like. Or, store it in the refrigerator for a couple hours until you're ready to use it.
    • You can refrigerate this icing overnight. Before using, allow to warm to room temperature and then beat it again to the proper consistency.

Creating a Brown Sugar Icing

  1. Cream the sugars together with the cream and butter. Whisk the ingredients in a medium saucepan and heat it over medium heat.
    • Stir constantly so that the sugar doesn’t burn and crystallize.
    • You can also use evaporated milk instead of cream.
  2. Bring the mixture to a boil. As soon as it boils, set the timer for 2.5 minutes. This is just long enough to help the sugars start to caramelize.
    • Continue stirring the mixture the entire time it’s boiling. Remove it from the heat as soon as the timer is up.
  3. Add the baking powder and vanilla. Then beat the mixture on high speed with electric beaters for six to eight minutes, until it becomes smooth, light, fluffy, and the perfect consistency to spread onto cakes or other desserts.
    • The purpose of the baking soda is to prevent the sugar from hardening.
    • You can also beat the mixture in a stand mixture. Once the sugar mixture boils, add the baking soda and vanilla and transfer it to the stand mixer bowl.

Whipping Up a Meringue-Style Icing

  1. Combine all the ingredients. In a medium mixing bowl, whisk together the sugar, egg whites, and salt. Make sure the mixing bowl is heat-proof, as you will be heating it in a double boiler style.
    • If you have a stand mixer, remove the bowl and whisk the ingredients together right in the bowl.
    • The purpose of the salt in this recipe is to break down the egg albumen, meaning the icing won’t have an eggy taste.
  2. Heat the mixture over a pot of boiling water. Put one to two (2.5 to 5 cm) of water into the bottom of a medium saucepan and bring it to a boil over medium–high heat.
    • When the water is boiling, place the mixing bowl over the pot in a double-boiler style. Whisk the mixture constantly for about seven minutes, until the eggs are heated through and become thin and runny.
  3. Beat the mixture. When the eggs are sufficiently heated through, remove the bowl from the heat. Immediately begin beating the mixture on high speed, and continue until the icing becomes thick and fluffy, about five to 10 minutes.
    • The icing will be the consistency of shaving cream when it’s ready, and it will hold its shape when you pull the whisk out.

Making Sugar-Free Coconut Date Icing

  1. Remove the pits from the dates. In this raw, sugar-free icing, the sweetness comes from the dates, which have a lot of natural sugar. The coconut gives the icing its substance, and the coconut milk provides the icing-like consistency.
    • With your fingers, peel the dates in half to reveal the pit inside. Pull the pit out of each date and discard it.
  2. Place all the ingredients into a food processor. Pulse the food processor a few times to get the mixture going, and then process the ingredients until they form a smooth paste.
    • Scrape down the sides of the food processor from time to time to make sure all the ingredients are incorporated.
    • Add a splash more coconut milk if necessary to achieve the desired consistency, which should be a paste that’s dark brown.
  3. Spread the icing on your favorite treats. This icing works great on cakes and cupcakes, but it can even be used on ice cream, fruit, waffles, pancakes, and oatmeal.
    • If there's any left over, transfer it to an air-tight container and refrigerate it for up to a few days.


Flour Icing

  • 5 tablespoons (47 g) flour
  • 1 cup (236 ml) milk
  • 1 cup (227 g) butter or cream cheese, softened to room temperature
  • 1 cup (225 g) granulated sugar
  • 2 teaspoons (12 ml) vanilla extract

Brown Sugar Icing

  • 1 cup (175 g) brown sugar
  • 1 cup (225 g) white sugar
  • ½ cup (235 g) cream or evaporated milk
  • ½ cup (113.5 g) butter
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (6 ml) vanilla

Meringue-Style Icing

  • 1½ cups (337.5 g) white sugar
  • 6 egg whites
  • Pinch of salt

Sugar-Free Coconut Date Icing

  • 1 cup (175 g) fresh dates
  • ¼ cup (23 g) desiccated coconut
  • ¼ cup (59 ml) coconut milk
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