It is not always easy to make frosting form confectioner’s sugar, since it is not readily available at all places. In such cases it can be effectively substituted with granulated sugar frosting. There are different ways in which you can make this product.
The essentials to make sugar frosting are just butter, sugar, and eggs. It is the method, which will decide the type that you will make. For example, Italian frosting is made with a simple syrup heated to form a soft ball stage, which is then whipped into an egg white foam, before butter is added to it. On the other hand, French frosting is made by whipping a solution of heated egg yolks and sugar to form a thick foam, later butter is added to it. However, most of these recipes include confectioner’s sugar. Often we do not have this product at home or do not have sufficient time to go to the store to pick it up. However, making granulated sugar frosting will save you all the trouble and you will notice that there is no difference in the taste either.
Granulated Buttercream Sugar Frosting
This recipe is said to be an American one, and is a little different from the others we generally come across. With this, you will be able to make sufficient frosting for a two layer 9-inch round cake or a three layer 8-inch round cake.
- Unsalted Butter, 1 pound
- Eggs, 4 (large)
- Granulated Sugar, 1 cup
- Pure Vanilla Extract, 2 teaspoons
- Table Salt, ½ teaspoon
1. In a large mixing bowl, crack the eggs and add sugar and vanilla extract to it.
2. Whisk the eggs and sugar till they are evenly combined.
3. Find a pot on which the mixing bowl will sit well and pour about ½ inch water into the pot and bring it to a boil.
4. Reduce the heat to simmer and place the mixing bowl on the pot. This will form a double boiler.
5. With this step, you will ensure that the egg proteins do not tighten up to form scrambled eggs.
6. Continue to whisk the eggs continuously, till the eggs reach a temperature of 160 degrees Fahrenheit.
7. Remove the mixing bowl from the heat and beat the eggs on medium heat with a flat beater attachment, for approximately 5 minutes.
8. The egg mixture will slowly start becoming yellow and fluffy. By now the mixture will cool down.
9. Touch the side of the bowl to check the temperature. If it is still warm, you will have to wait, else the butter you add will melt and buttercream may not come together.
10. Once the mixture has cooled down, start adding one butter piece at a time to the mixture and whisk the mixture for about 20 to 25 seconds per piece.
11. While you are doing this, you will notice, that the mixture has become lumpy, however, this is nothing to worry about. Continue to whisk, till all the butter has been incorporated.
12. Add salt and continue to whisk, till the mixture becomes smooth and silky.
13. The final sugar frosting will be easy to spread and will have a distinctive sweet taste and will be without any lumps or grittiness.
Cream Cheese Frosting
If you make frosting using this recipe, you will have everyone asking for more. If you are a vegetarian and do not want to use eggs, then this is the recipe for you.
- Cream Cheese, 1 pack of 8 ounces
- Heavy Whipping Cream, 1½ cups
- Granulated Sugar, 1 cup
- Vanilla Extract, 1 teaspoon
- In a mixing bowl, beat whipping cream over medium low speed till stiff peaks are formed. Keep the cream aside.
- In another bowl, whip cream cheese, sugar, and vanilla until smooth and fluffy.
- Fold in whipped cream into the mixture and your frosting is ready for use.
For more information, read
These are basic granulated sugar frosting recipes. In place of vanilla extract, you can also add any other flavor of your choice, like chocolate, orange, pineapple, etc. For decorations, fresh fruits or roasted nuts are great options.