How do you make icing without flour or powdered sugar?
Burnt Sugar Frosting (Caramel Icing) 2 cups sugar 2 tablespoons butter 1/2 cup milk 1/4 cup boiling water 1/8 teaspoon salt 1 teaspoon vanilla Caramelize 1/2 cup sugar in butter; add boiling water. Stir to dissolve. Add milk, salt, and remainder of sugar. Boil to soft stage, 236°F. Cool to room temperature. Add vanilla. Beat until thick. Spread on cake. Sprinkle on chopped nuts if desired. Edited to add: Seven-Minute Frosting from Paula Deen on the Food Network Ingredients 1 1/2 cups sugar 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup 1/8 teaspoon salt 1/3 cup water 2 egg whites 1 1/2 teaspoons pure vanilla extract Directions Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
How to make a frosting for cinnamon buns without powdered sugar?
Oh man.. confectioners' sugar is so much better.. BUT! You can take regular granulated sugar and beat the blessings out of it in a blender, and get it super fine, or even sort of powdery. Then, in a bowl, mix 1 cup of the sugar to about 2-3 tablespoons of cold butter and 2-3 ounces of cream cheese, and beat it by hand. I would suggest you add about a half a teaspoon of vanilla extract or almond extract to give it a flavor.. Worst case situation.. on the stove top, melt two cups of sugar slowly on a medium heat, stirring all the time, until it gets to a nice light brown caramel color and a thick consistency. Then, add the butter and the cream cheese, and whip with your mixer until it is thick and sort of white.. Or, screw the frosting idea and make sticky buns! In the bottom of the pan, add about a stick of butter all melted, then a good cup of brown sugar (white sugar will work too..), and add some pecans if you have them. Place the cinnamon rolls on top of this mixture to rise the last time. When they've risen, then stick them into a 350 oven until they are done. Then, you can serve them out of the pan or you can carefully dump them onto a platter and watch the buttery caramel and nuts drizzle into and around the buns.. oh man, that is so good..
Does someone have a recipe for brownies using powdered sugar?
This is a recipe i got off of a copycat restaurant site. OLIVE GARDEN’S BROWNIES AND CRÈME EXTREME 2-3/4 cup conf sugar ½ cup sugar 1-1/8 cup margarine 3 eggs 1 cup cocoa 2 cup flour ¼ cup milk ½ cup coarsely chopped walnuts Beat sugars and margarine. Add the eggs, one at a time. Combine the cocoa, and flour. Gradually blend into the egg mixture. Slowly add the milk. Add nuts. Bake in greased 9x16 pan at 315 for 25 minutes. After the brownie is cooled, cut into 1-inch cubes. Put in a roasting pan. Crème; 12 egg yolks 1-3/4 cup sweetened condensed milk 3-3/4 cup heavy cream Beat the yolks till smooth. Add milk and then add the cream. Pour custard over the brownie cubes and bake 300 for 1 hour or till firm in the center. http://www.recipetreasurebox.com
Soft white powdery shortbread cookies? PLZ HELP!?
italian wedding cookies maybe. http://www.flickr.com/photos/soframiz/45...
Can you make cinnamon rolls without the brown sugar or glaze?
I never make my cinnamon rolls with brown sugar. I make the dough, roll it out into a rectangle, and then spread melted butter over it to within 1/2 inch of the edge all the way around. Then I sprinkle it all over with cinnamon and put down a layer of granulated sugar. I then add chopped pecans because we love nuts in ours. I roll it up from the long side and to cut it into the individual rounds, I use a piece of dental floss, placing it underneath and then bringing the two ends together across the top and pulling the two ends in the opposite direction - it cuts it perfectly. I place them in either a sprayed rectangular cake pan or a square cake pan with a little space between them. I cover with saran and let them rise about 30 minutes. Then I bake them until golden and take them from the oven, place a cookie sheet over the top and flip them over. They will come loose from the pan and the sugar/butter/cinnamon mixture caramelizes and coats the outside of the cinnamon roll. Tastes like a pecan roll and is wonderful. Hope that helps.
Anyone got a recipe for Buckeyes that doesn't include powdered sugar?
BUCKEYES from www.cooks.com 1 1/2 c. creamy peanut butter 1/2 c. lightly salted butter, room temperature 1 tsp. vanilla extract 1 (16 oz.) pkg. semi-sweet chocolate pieces 2 tbsp. solid vegetable shortening Line a baking sheet with wax paper. In a medium-sized bowl mix peanut butter, butter, vanilla and sugar with hands to form a smooth dough. mixture will be very stiff. Shape dough into balls, using 2 teaspoonfuls for each. Place on wax paper and put in refrigerator. In the top of a double boiler over simmering, not boiling, water, melt chocolate and shortening together. When smooth, pour into a small bowl or measuring cup. Remove peanut butter balls from refrigerator. Insert a wooden pick into a ball and dip into melted chocolate so that 3/4 of ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky. To store, remove balls from wax paper and place in plastic containers, with wax paper between layers to keep separate. Makes about 5 dozen, 89 calories each.
Can i use icing sugar instead of caster sugar in a brownie recipe?
I doubt it. Golden caster sugar is brown sugar (sugar with molasses), icing sugar is powdered sugar and contains corn starch, giving it a texture more like flour. EDIT: If you have white castor sugar, that would work as a substitute for the golden castor sugar, but the finished product will lack the caramel/molasses. I do think it the white caster sugar will work fine in the brownie recipe. All the cake/brownie recipe I looked at call for granulated or castor sugar. Most frosting recipes use the icing sugar as an ingredient. (Caster sugar is just a slightly finer grind of granulated sugar as it is known in the States.
How do you color confectioners sugar?
Confectioners’ sugar and powdered sugar are the same thing – there is no difference. I'll tell you 3 ways to color powdered sugar, and with this trick you can color your Mexican Wedding Cookies, Crinkle Cookies, Date Balls, Powdered Doughnuts or any other baked confection that you roll in or sprinkle with powdered sugar!!The first way to color powdered sugar is by sifting together one teaspoon Petal Dust with one cup powdered sugar. Petal Dusts were developed for the Cake Decorating Industry, are Non-Toxic and come in lots of pretty colors!!The second way to color powdered sugar is to sift together one teaspoon powdered food coloring with one cup powdered sugar. For both Petal Dusts and Powdered Food Coloring, you can add more or less color, depending on the shade you're trying to get. you'll have to sift together several times until the color is evenly distributed.The third way to color powdered sugar is to mix one packet Duncan Hines Frosting Creations Flavor Mix with one cup powdered sugar. These are fun! You not only get pretty colors, but yummy flavors as well!I hope this answer inspires you to get creative with your Holiday baking! Enjoy!
Can honey substitute white sugar when making cakes?
Yes, but honey is MUCH sweeter than sugar. If you like very sweet cakes, use half as much honey as you would sugar. If you like sweets that are less sweet, use only 1/4 as much honey as you would sugar. Experiment and adjust to taste.Example A, very sweet: recipe calls for 1 cup of sugar = use 1/2 cup of honey.Example B, moderately sweet: recipe calls for 1 cup of sugar = use 1/4 cup of honey.Because honey has its own unique flavor, you will probably need to experiment to find the right amount of honey for your cake, since too much honey will overwhelm other flavors.