The recipe for an easy 4 Ingredient Sugar Free Vanilla Frosting (2024)

FAQs

How to make vanilla icing without sugar? ›

If you have run out of icing sugar or can't find any to buy, you can make your own by whizzing granulated or caster sugar in a food processor, powerful blender, standard blender, coffee or spice grinder, or more laboriously, in a mortar and pestle.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

Add corn starch

If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

Stevia. If you're looking for a substitute for powdered sugar that's lower in calories, you can use stevia or some other type of artificial sweetener. If you're looking for a sugar-free substitute for sugar, this is probably one of the most common ones people use.

Creating a sugar-free powdered sugar substitute is very easy. All you need is a little cornstarch and the same amount of granulated Splenda that your recipe lists for the powdered sugar.

The magic ratio is 1 cup granulated sugar to 1 tablespoon cornstarch. Combine the two in a high-powered blender like a Vitamix, a food processor, or spice grinder, then blitz away until you have a soft, powdery consistency—the total time could be several minutes, depending on the power of your machine.

To make icing without icing sugar, start by grinding granulated white sugar in a blender for 5 minutes or until it feels fine and powdery. Then, pour the sugar into a bowl and whisk it to make it fluffier and clump-free. Once you've whisked the sugar, just use it as a substitute for icing sugar in your recipe!

Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure.

What is the hardest frosting to make? ›

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

If you don't, or you've run out with no time to run to the store, there is a way to make your own powdered sugar. All you need is regular granulated sugar and some sort of grinding mechanism, like a blender, food processor or even a coffee grinder. Ingredients: As much granulated sugar as you need powdered sugar (ex.

If it's too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). If it's too thin and doesn't form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals.

Most frostings are made with powdered sugar (otherwise known as confectioners' sugar or icing sugar), which contains cornstarch to prevent it from caking. Adding more powdered sugar can be an effective way and the easiest way of absorbing too much liquid to achieve thicker frosting.

To mimic the flavor and texture of vanilla sugar, mix ¼ teaspoon of vanilla extract with one tablespoon of granulated sugar and substitute it for one tablespoon of vanilla sugar. It is important to use pure vanilla extract and not imitation vanilla extract.

Icing sugar mixture is blended with cornflour to stop lumps. Pure icing sugar has nothing added, which means it can become lumpy and needs to be sifted. The two are usually interchangeable, except when cake decorating.

The magic ratio is 1 cup granulated sugar to 1 tablespoon cornstarch. Combine the two in a high-powered blender like a Vitamix, a food processor, or spice grinder, then blitz away until you have a soft, powdery consistency—the total time could be several minutes, depending on the power of your machine.