How to make Frosting, no butter cream please?

Question

I think it may have shortening in it rather than butter, and very sweet. Something to pipe through, for decorating.
Thanks.

Thanks Katie for calling me confused. I guess what I meant is I don't want a recipe with butter in it. Thats all, sorry I am such a boob.

Thanks Katie for calling me confuse, I just wanted a recipe that didn't have butter in it.

LOL, sorry about putting it down twice my computer hiccupped, I didn't think the first time it went through.

Answer 1

Perhaps you are confused, or perhaps my recipe is unusual? My buttercream recipe has no butter, only shortening.

8 cups powdered sugar
2 cups shortening
1 tsp clear vanilla
1/2 cup water

Using electric mixer, mix about 7 1/2 cups powdered sugar, the shortening, the vanilla, and all but two tablespoons of the water. Depending on the consistency, add the remaining water or sugar so that it is what you'd like.

Answer 2

Depends on what you want to frost...if a cake of two layers, start off with 3 cups of powdered sugar, ad about 2-3 tablespoons of milk, half&half, or heavy whipping cream, vanilla to taste, or almond extract...any flavoring will be excellent!
Stir until it is the consistency you want, adding milk to thin, or more powdered sugar to thicken.
You didn't want cream...don't know what kind of cream that is...but cream cheese adds a delightful touch!

When whatever you bake is frosted, put the item(s) in the refrigerator until the icing 'sets', then take the item out...this is a quick-set way to do it.
And, go to....foodnetwork.com...on the internet and type in the kind of icing you need...they are fabulous!

Elysabeth Faslund...Poemhunter.com

Answer 3

Buttercream Icing Without Butter

Answer 4

The thicker one will be easier to work with because your decorations will "stand up" better. If your frosting is thin, add a little, and very little, powdered sugar. It should be able to stay out at room temperature for a couple of days, assuming the room is air conditioned. Of course if you use milk, real butter, egg whites, or anything that would be perishable, you should refrigerated it. But if you are a beginner, try an easy recipe with no need for refrigeration.

Answer 5

No butter in this.

SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2-1/2 cups.

Answer 6

Easy recipe can be piped or spread to pipe add a little more cream cheese

4 ounces cream cheese
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest


With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy.

Answer 7

This is the one I use - it's a Royal Icing and I love it...

30 oz of egg white (2-3 jumbo eggs normally do the trick)
teaspoon of vanilla
4 cups of confectioners sugar.

combine those whites and vanilla, and beat it until it's nice and frothy. Add the sugar in a little at a time, I like to do a 1/2 cup at a time

Beat it for arounf 5-8 minutes until it form firm peaks. You can also add dye to it at that point.

Answer 8

A very simple frosting is, confectioners sugar, condensed milk and extract. Mix the condensed milk with the sugar to the consistency you like, add extract of your choice for flavoring.

Answer 9

here are some easy frosting recipies

Buttercream Frosting

½ c butter, room temp
3 ¾ c powdered sugar
3-4 T milk
2 t vanilla

Place butter in large mixing bowl and blend on low speed till fluffy
Add sugar, 3 T milk, and vanilla
Blend on low speed until sugar is thoroughly mixed
Increase speed to medium and beat until light and fluffy
If too stiff blend in 1 T more milk


Cinnamon Frosting

½ c butter, room temp
3 ¾ c powdered sugar
3-4 T milk1 t vanilla
1 t cinnamon

Place butter in large mixing bowl and blend on low speed till fluffy
Add sugar, 3 T milk, cinnamon and vanilla
Blend on low speed until sugar is thoroughly mixed
Increase speed to medium and beat until light and fluffy
If too stiff blend in 1 T more milk

Uncooked Marshmallow Frosting

¼ t salt
2 egg whites
¼ c sugar
¾ c karo
1 ¼ t vanilla

Add salt to egg whites and beat with rotary beater until frothy
Gradually add sugar, beating until smooth and glassy
Slowly add karo and continue beating until it stands in firm peaks

Peanut Butter Frosting

1 c peanut butter
½ c butter, room temp
2 c powdered sugar
3-4 T milk
2 t vanilla

Place peanut butter and butter in large mixing bowl and blend on low speed till fluffy
Add sugar, 3 T milk, and vanilla
Blend on low speed until sugar is thoroughly mixed
Increase speed to medium and beat until light and fluffy
If too stiff blend in 1 T more milk

Chocolate Marshmallow Frosting

4 c powdered sugar
1 c cocoa
12 lg marshmallows
1 stick butter
2/3 c + 2 T milk
2 t vanilla

Sift together sugar and cocoa, set aside
Place marshmallow, butter, and milk in medium saucepan over low heat, stir until marshmallows are melted
Remove from heat, pour cocoa/sugar mixture over marshmallow, add vanilla, and stir until smooth and shiny.

Quick Caramel Frosting

1 stick butter
½ c packed light brown sugar
½ c packed dark brown sugar
¼ c milk
2 c powdered sugar
1 t vanilla

Cook butter and brown sugars over medium heat, stirring until mixture comes to a boil, about 2 minutes.
Add milk, stir, return to boil, and remove from heat
Add powdered sugar and vanilla, beat with wooden spoon until smooth.
USE IMMEDIATELY OR FROSTING WILL HARDEN


I hope these help. my mother in law uses crisco instead of butter for hers, that may be what you need to do