What can I use instead of powdered sugar for frosting?

You can just use a smaller amount of granulated sugar, but you'll have to accept that the texture won't be as smooth, especially if you're making icing or other smooth-textured recipes. Simply replace 1 cup powdered sugar with 1 cup granulated sugar and proceed as recommended.

Can I use white sugar instead of powdered sugar for frosting?

Is it possible to use normal sugar for confectioner's sugar? Because regular granulated sugar does not dissolve as well as powdered sugar, it will not serve as a substitute unless you ground it yourself into confectioner's sugar.

Is powdered sugar necessary for frosting?

Powdered sugar is typically preferred over granulated sugar because of its fine grounding, which allows it to dissolve more easily. As a result, it's ideal for frosting, icing, and glazing baked foods.

How can I thicken frosting without powdered sugar?

Simply combine a teaspoon of softened butter with your runny icing in a mixing dish and completely combine. If the frosting still isn't thick enough, add more butter until it reaches the desired consistency.

What happens if you use granulated sugar instead of powdered sugar?

This means that a cup of powdered sugar has more sugar in it than a cup of regular sugar." In addition to inconsistencies in measurements, conventional sugar won't dissolve and blend as effectively in frosting and icing recipes, resulting in a gritty, unattractive text

Frosting without Powdered Sugar [2022] (The Best Creamy Vanilla Icing Recipe)

Description

Many people believe that a cake isn’t complete without a layer of creamy icing on top. Icing, whether buttercream or chocolate-flavored, adds a delicious finish to brownies, cupcakes, and other delectable baked products. I’ll show you how to make frosting without powdered sugar in this post.

Ingredients

Scale

½ cup milk
2 tablespoons all-purpose flour
pinch salt
¾ cup granulated sugar or 1 cup for extra thick
½ cup unsalted butter softened
1 teaspoon vanilla extract

Instructions

Melt the butter in a small saucepan over medium heat. Combine the milk, flour, sugar, and salt in a mixing bowl. Continuously whisk until the mixture begins to boil and thickens to the point where it coats the back of a spoon.
Remove the pan from the heat and transfer the contents to a measuring cup or basin. Place it in the refrigerator to chill fully.
Meanwhile, in a mixing bowl, whip the softened butter with a hand mixer until smooth and creamy.
After that, add the vanilla extract.
Slowly add the chilled milk mixture to the mixer on low speed and beat until light and fluffy. (Before mixing the milk with the butter, make sure it’s completely cold.)

Notes

If you want a firmer frosting, you can add 1 cup or even 1 14 cup sugar. Before using the sugar, I always recommend crushing it in a blender or food processor.
Make Ahead: Store frosting in the refrigerator for up to 3 days in an airtight container or resealable plastic bag. Allow it to sit at room temperature for 30-60 minutes before using it. If you’re in a hurry, you can soften it in a bowl by whisking droplets of milk into it.

Nutrition

Calories: 318kcal
Sugar: 42g