i need a white frosting that doesnt taste like that sugar frosting in stores?

Question

not a cream cheese frosting

Answer 1

Wilton Buttercream Icing

This sweet, buttery flavored icing tastes the best and looks beautiful for most decorating ideas. Buttercream can be used to provide cakes with a smooth icing, make borders, or for writing. Buttercreams most popular decorations include: roses, drop flowers, sweet peas and figure piping.

Ingredients:

½ cup solid vegetable shortening
½ cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and ½ teaspoon Wilton Butter Flavor for pure white icing and stiffer consistency.

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.

Answer 2

Easy...try making a simple cream cheese frosting, just use less of the powdered sugar than the recipe calls for. I do all the time just because I don't care for the too-sweet taste of most frostings. Test along the way and see if it tastes alright or if it needs more powdered sugar than you've put in to control the sweetness.

Answer 3

EASY WHITE (CHOCOLATE) FROSTING

(1/2 cup cocoa for chocolate.)
1/2 c. shortening
1 stick butter
1 egg yolk
1/2 c. milk
1/4 tsp. vanilla or instant coffee

Beat 15 minutes at high speed.
Will keep 1 month refrigerated in covered dish.
Also good as topping.



EASY WHITE FROSTING

In micro container over saucepan,
gradually stir 1 cup milk into 2 tablespoons cornstarch.
Cook over low heat until thickened. Cool.
Cream together: 1/2 c. shortening 1 c. sugar 1 tsp. vanilla 1/4 tsp. salt

Add the cooled milk mixture to this and beat well, about 2 minutes until fluffy. Covers an angel food cake very nicely.



EASY WHITE FUDGE FROSTING

1/2 c. butter
1 c. sugar
1/4 c. milk
1 tsp. vanilla extract
1 3/4 c. confectioners' sugar

Melt butter in small saucepan over medium heat. Remove from heat. Add sugar and milk, stirring until well blended. Over medium heat, bring to boiling. Remove from heat; let cool slightly.
Mix at medium speed 1 3/4 cup confectioners' sugar into warm mixture, beating well after each addition until frosting is thick enough to spread, gradually beat in a little more confectioners' sugar. Add vanilla.

Makes enough to frost top and sides of an 8 or 9 inch two layer cake.

Answer 4

Frosting is generally just sugar and some agent to make it sticky. Sounds like you just put too much frosting on, take some off.

Answer 5

White chocolate ganash using cocoa butter will result in a very white frosting looking finish, without the sugary taste.

Answer 6

1 tub of cool whip
1 pkg. of "Whip it" (whip cream stabilizer found in European section.)
or vanilla instant pudding
Mix together

You can add a teaspoon of instant coffee or a bit of flavored extract for variety.

Answer 7

what about the whipped frosting, or cool whip