how do you make icing without confectioners sugar?

Answer 1

I'm Not sure what you wuld term as Confectioners sugar? In Engalnd we use a product called Icing sugar which is like the powdered sugar you get on Do-Nuts. Put a little in a cup and add a few drops of water, Stir hard, add a few more drops of water at a time until you reach the consistancy you want.

You can also use icing suar to make other types of icing such as butter ice ( use butter instead of water), frosting, royal icing etc

Answer 2

This is a recipe for frosting instead of icing but you can decorate with it and it doesn't call for confectioner's sugar.

Buttercream Frosting

1 c milk
1/4 c flour
1 c butter at room temperature
1 c granulated sugar
2 tsp vanilla extract

Combine milk and flour in a small saucepan over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool to room temperature. Cream the butter and sugar until very fluffy. Add the vanilla and cooled flour mixture. Continue to beat at medium speed until frosting is very fluffy and sugar is completely dissolved.

If the buttercream is to be used for tube work (borders, etc.), flour and milk mixture should be rubbed through a wire strainer before it is added to creamed butter and sugar. Yields 3 cups - enough to frost, fill, and border a 9" cake.

This frosting isn't really sweet - it tastes more like custard. I like to add 1 square of unsweetened baking chocolate to the hot flour mixture right when I take it off the burner and mix the chocolate into the mixture when the chocolate has melted. Then when you add it to the rest of the ingredients and frost, it tastes exactly like melted chocolate ice cream.

Answer 3

7 Minute Frosting

1 1/2 cups granulated sugar
2 egg whites
1/2 cup water
1/8 tsp salt
1 tbsp corn syrup
1 tsp vanilla

In the top of a double boiler, combine the sugar, egg whites, water,
salt, corn syrup, and vanilla. Place over but not touching rapidly
boiling water and beat with whisk or electric mixer for exactly 7
minutes. Remove from heat and continue beating until the frosting
is cool, thick, and fluffy, about 20 to 25 minutes. Use immediately

Answer 4

Confectioners, Icing, Powdered sugar!! It is all powdered.

You make boiled and beaten icing.

http://www.allrecipes.com

look for boiled icings.

Answer 5

If you have a food processor or coffee grinder, I heard you can grind your own sugar to make homemade confectioner's sugar.

Answer 6

my favorite chocolate icing for cakes is made of
2 squares of sweet baking chocolate
melted and stirred into
an 8 ounce container of room temperature
sour cream !!!

it is delicious !!

p.s. don't forget the great ganache frostings of custard or butter beaten into a sugar syrup ... the really great one is a coffee-flavored ganache originally used for a Gateau Opera ///
Opera Cake Recipe at Epicurious.com
http://www.epicurious.com/recipes/food/views/230481
and
Opera, Recipe for Opera (Cakes & Pastries)
http://www.cuisine-french.com/cgi/mde/l/en/recettes/gateau/opera_ill.html

(the second site belongs to Meilleur du Chef ....click on the Home spot indicated and you will see what a great site it really is ...)

Answer 7

If you have heavy whipping cream, beat that with 1 packet of unflavored gelatin to each cup of cream and it will stabalize it and give it more of a frosting consistancy. Flavor as you like with extracts, sugars, zests, etc.