A butterless frosting recipe???!


Question: I want to make a scrumptious frosting to frost a cake, but im fresh outta butter!!! Does anyone know any good butterless frosting recipes...i have plenty of powdered sugar =) thanks!


Answers: I want to make a scrumptious frosting to frost a cake, but im fresh outta butter!!! Does anyone know any good butterless frosting recipes...i have plenty of powdered sugar =) thanks!

Gelatin COOL WHIP FROSTING

Dissolve 1 cup hot water and small package jello. Set slightly (1/2 hour in freezer). Beat in container of Cool Whip. Frost cake.

Pudding COOL WHIP FROSTING

1 c. cold milk
1/4 c. powdered sugar
1 sm. box vanilla or chocolate instant pudding mix

Beat on low for 1 minute. Stir in 8 ounce thawed Cool Whip. (If using vanilla pudding you might add a few drops of red food coloring for pretty pink frosting.)

1 1/2 c. confectioners' sugar
3 tbsp. oil
3 tbsp. water

mix it all together and spread it on
for chocolate add 3 tbsp. cocoa powder

Got cream cheese, vanilla and milk? Let the cream cheese (you know, an 8 oz. block) come to room temperature, add 1 teaspoon vanilla and about 3 tablespoons of milk, then start adding sifted, powdered sugar until you get frosting consistency.

Fattening as all get out, but really, really good!

Do you have any shortening? You could subsitute the shortening for the butter.

Look up on the net, Seven Minute Frosting. There is no better. Sold frosting for a manufacturer for 30 yrs.

Substitute cream cheese or margarine. Substitute shortening if you flavor with chocolate (but this adds trans fats).

Do you have coconut milk? Drain off water and use measure to equal butter and milk.

Here are some great "merangue" recipes. (Your odds of getting salmonella are 1-100,000 -- I haven't yet)

Egg White Frosting:
3 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 (16-ounce) package powdered sugar (4 cups)
Assorted food coloring
1. Beat egg whites and cream of tartar in a large mixing bowl at medium speed of an electric mixer until foamy; gradually add sugar, mixing well. Beat 5 to 7 minutes.
2. Tint with desired food colors.
Note: Icing dries very quickly; keep covered at all times with plastic wrap.

7-Minute Frosting:
2 large egg whites
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

1. Combine sugar, corn syrup and water in a 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242*F (115*C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
2. Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.

If you have some heavy cream, chocolate chips and vanilla( or maybe Frangelica...hmmmm) extract you could make a simple ganache and just whip it......whip it good.....but not too much or it'l seize up and get grainy(yuck)whip it until it ALMOST looks thick enough and stop.Frost your cake and chill , the ganache will set(harden) in the fridge in 20 minutes

Last I checked, not that many icing recipies actually use butter...

powdered sugar and milk

Honey this is so simple you might not use anything else for frosting.

Here is what you need:
Powdered Sugar
milk
tablespoon
small mixing bowl

In your bowl measure to start 1 cup of powdered sugar to this adding one tablespoon at a time. Measure your milk in to the sugar and mix to combine. Now slowly keep adding milk til the desired consistancy of frosting has been reached. Now if you add all your milk to the sugar you will have to dump it and start all over again as no matter how much powdered sugar you add to the sugar liquid its never gonna be enough to get frosting, then you might as well use it as a glaze for Donuts. But I use this on cakes, dessert breads, donuts, cupcakes, coffee cakes and so much more. If you need any help just email me and I will be more then willing to assist anyway possible. Good luck

If you have cream, whip it and 1/2 way through add a bit of powdered sugar and either vanilla or chocolate along with some disolved gelatin to give longer lasting body. Awesome on choc cake... So much lighter than most other frostings.





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