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Saturday, April 30, 2011

No Icing Sugar Icing.

We made birthday cupcakes today!
Unfortunately I didn't notice we were out of icing sugar until it was too late to go back to the shop. I looked up no icing sugar icing on google and hit
this recipe.
I have never made anything other than icing that calls for powdered sugar so I was pretty worried about how this was going to turn out.
I shouldn't have worried. It's probably the best icing we've ever had.

The ingredients:

1 cup sugar
1/2 cup flour
1 1/3 cup milk
1 cup softened butter
1 tsp vanilla extract (I used scrapings of a vanilla bean)

Here's how we made it.


First I whisked together in a heavy bottom saucepan one cup of sugar and half a cup of flour with one and one third cups of milk.



I heated this over med high heat until it thickened. It burns REALLY FAST!!!! Keep stirring and don't answer the door or the phone. (because I would NEVER answer the door while cooking...... don't look at that irrevocably burned pan in the corner........)



I mixed in some blue paste food colouring and spread the mixture out on a plate to cool.



I whipped up some soft unsalted butter until it was fluffy.......
Black dots are vanilla bean seeds.



and beat the butter and the milk mixture together until it was light and icing like.



I made little angel food cupcakes.



They were delicious!
We added sprinkles and sparklers.
It was a good day.
:)

52 comments:

Anonymous said...

I am sooo thankful
Right now i am in the same situation and i looked at other recipes but wasn't brave enough to try one

Thanks

from Kellie said...

Glad you're trying it!
Remember to watch it close during the first step. The icing base will burn really fast if you aren't paying attention.

It's really good icing though and well worth the trouble.

Anonymous said...

I noticed that you said that you used unsalted butter... Will it make a difference if you use salted? I wanna try this recipe cause I need icing tomorrow and all I have is regular butter, not unsalted...

from Kellie said...

Hey there!
I really don't think you'll notice a huge difference. It won't taste salty I don't think. I use unsalted butter for most of our baking because I like to be in control of how much salt we consume. Traditionally unsalted butter is used for sweet baking..... I think you'll be fine with salted. Happy baking!

JG said...

Hello, Stupid question but should I keep the cake with this icing on in the fridge now as there is milk in it (we are eating it tomorrow night). It tastes lush btw.

Thanks!!

from Kellie said...

Not a stupid question at all.
I pondered over it myself. We put ours in the fridge to be safe, however it was suggested to me that there was enough sugar in the frosting to keep it at room temp.
It really is great icing!I really prefer it to traditional butter icing even though it's a bit harder to make. Happy cake eating!!! :)

Carly said...

I have to try this recipe. I use one that I've been using for years that is similar, but you do the milk and flour to a paste and cream the sugar and butter together. Then when flour paste is cool you add to butter sugar and cream. But since moving to france, I found the sugar is not as fine, so I have to throw it in a blender a bit before adding to butter to avoid any sugar "grit", which I absolutely hate! I've been looking for something different (but basically the same lol) and since I have to make cupcakes next week for school again, I'm going to try this one. So thanks for something new!

from Kellie said...

Let me know how it works out!
Happy cupcakeing!
:)

Carly said...

The frosting was perfect! I love my old recipe, but found it a bit too light and airy at times. And this one was a bit thicker and creamier, much better for what I needed this time. And the taste is perfect, omg so perfect paired with chocolate cake lol. The kids are going to love these cupcakes tomorrow! So thanks again for posting this, definitely a new frosting staple in my house lol.

Anonymous said...

can you skip the vanilla?? I don't have any :s

from Kellie said...

Hey there!
You sure can skip vanilla, just makes it taste very very plain without it.
Add a splosh of booze if you have it instead. Flavored liquors work best but whisky or spiced rum is good too. Good luck!

Anonymous said...

What about using margarine instead of butter?

from Kellie said...

I don't see why it wouldn't work.... I've never tried it. Might be an interesting experiment. It would greatly change the flavor.
I would steer clear of any whipped margarine, they contain water and I think that would be a problem.
Good luck!

Angie said...

Wow! i actually had doubts when i made the flour, suger and milk mix because it was gluggy and tasted horrible! but when i added the butter and more caster suger i was happy with it :)

Anonymous said...

Hey, just wondering, how much is 'some butter'? This recipe sounds fabulous by the way :)

from Kellie said...

Sorry, that is a bit confusing.
It means I whipped up the butter in the recipe listed above. 1 Cup. Thanks for the helping hand.
Hope you try!

Anonymous said...

Would this really work?cause I have to make some cakes for my class

Kellie Mowat said...

It most certainly does work!
And it's delicious!!!
It's a little more difficult than making regular butter cream icing with powdered sugar, but the texture and flavor are (in my opinion)better.
I hope you try it.
Happy cake building.

Anonymous said...

I added the butter while heating ... Would it make much difference????

Kellie Mowat said...

I've never added the butter while heating and I'm not sure what the change in process will do to the end product.

I think the butter needs to be whipped separately to get the light fluffy icing that you see in the pictures. You might get a different consistency, possibly thinner and runnier.

I'd be interested to see the results. The worst think that could happen is you have to make it again adding the butter at the end after you have cooled the milk sugar mixture.

Sure hope it goes well.

Anonymous said...

how many cupcakes does this recipe frost?

Kellie Mowat said...

Thanks for asking.
I frosted two dozen cupcakes with one batch and had a little bit left over.
:)

writemysongsforyou said...

sorry, stupid question. But how much is 11/3 cup of milk in litres?

Kellie Mowat said...

Not a stupid question at all. I used an online conversion chart and it look as though 1 and 1/3 cups translates to .3 of a litre.
Good luck!

Anonymous said...

I made an orange cake and then discovered no icing sugar. I made a half quantity of your recipe using half milk half orange juice. While whipping the final mixture I added a bit more juice for more flavour. The result was a delightful creamy not too sweet frosting. Next time I will try adding some fine orange rind to the butter for more flavour. Thank you. Thanks google: how did we manage before you we're invented!!

Kellie Mowat said...

Oh my Goodness! Fantastic idea to add orange juice! I'm going to give it a try to! Thanks so much for sharing. I agree. Google when used wisely is an amazing tool. :D

Anonymous said...

hi thanks for posting about how to make icing can i use butter milk, and what about using some brown sugar or does it have to only be just white sugar only and can we use the whole egg, or just the egg whiting from the egg. are we allow to use canola or olive oil.

Kellie Mowat said...

I think recipes should be a guideline not a rule. Some ingredients can't be substituted easily and you never know how something new will turn out until you try it.
This recipe doesn't contain eggs or oil. I wouldn't switch out the butter for oil because it's the whipped butter that gives the icing it's thick rich texture. Oil would make it runny.
Buttermilk would be an interesting substitution. It would greatly change the flavor of the icing so be prepared for a buttermilk flavored icing as a result.
I think the brown sugar would be a delicious replacement for white sugar, and that's the change I'd try first.
Good luck and happy experimenting!
Can't wait to hear how it all works out.

Thanks for writing!

da said...

This recipe sounds like a true lifesaver, but is it a problem if I use margarine instead of butter? This my first time making a cake like this! Thanks

Kellie Mowat said...

I don't see why it wouldn't work.... I've never tried it. Might be an interesting experiment. It would greatly change the flavor.
I would steer clear of any whipped margarine, they contain water and I think that would be a problem.
Good luck!

Jasmin Simpson said...

I combined the butter with the syrup to soon and the butter melted straight away. Is there any tips to make it more lighter and fluffier without remaking it??

Kellie Mowat said...

Oh no!
I think I'd try to cool the whole thing down in the fridge until it sets and then re-whip the icing.

It might me a bit strange looking, but I bet it will still taste great.

Best of luck Jasmin!

Anonymous said...

Can you make it into chocolate my husband loves it and I want to bake him a cake for our anniversary it's been 36 yrs and its always been his favorite

Kellie Mowat said...

Fantastic idea!

I would just add a couple of tablespoons of coco powder (sifted) to the milk sugar and flour mixture before you boil it. The vigorous whisking should incorporate the coco and make a nice smooth dark chocolate flavor. I'll have to try it too!!!

Please let us know how it turns out and thanks for writing!

Kellie Mowat said...

Oh my Goodness!
Congratulations!
36 years!
Sending warm wishes to both of you for a wonderful anniversary.... and many many more!

isabel said...

Hello!
I tried it, and it turned out great! My family loves it! It is Thanksgiving and we needed a dessert until I found out we had no icing sugar. Great sub! Thanks! I actually put a little too much vanilla extract so I covered it up with a little coffee, about two teaspoons.
Yum! Thanks again!
Isabel

Kaye Gonzales said...

Why didn't I look for this recipe before I made a horrible mistake of making runny frosting when I added granulated sugar to it? I'll save this recipe for future pantry emergencies. Thanks!

arsalan jamal said...

I put the milk in the butter but then it ruined all the butter

Anonymous said...

Is it ok if I use margarine because we have no butter? What kind of milk powder or liquid?

Kellie Mowat said...

Oh Hello there. I think in a pinch, margarine would work. It will greatly change the flavor of the icing. You might have to adjust the sugar and vanilla quantities to taste.
I used liquid homogenized milk, but don't know why reconstituted milk powder wouldn't work. Good luck! Hope it's delicious! and Happy New Year. :)

Megz said...

Stuck inside in a blizzard and decided to make cake only to realize I had nothing to frost it with! Found this recipe and it saved me! I have yet to try the final product yet, but it seems pretty tasty by itself!

Thank you!

Anonymous said...

Tasted amazing! I made carrot cupcakes and didn't have cream cheese or marscapone - this was amazing - tasted like a creamy custard icing.

Anonymous said...

I have a question, if u refrigerate the icing does it hardened?

Kellie Mowat said...

Hello there!
If you refrigerate the icing it will harden. But it will soften again when left at room temperature. Like when you leave butter on the counter to get soft. It will also harden back up if re cooled. It won't stay hard like a royal icing though.

Anonymous said...

Will it be different if I beat it with hand?

Kellie Mowat said...

It won't make much of a difference in the finished product if you hand mix. It will just take a little bit longer. :)

Anonymous said...

I have a question, what type of sugar did you use?

Kellie Mowat said...

Hello there,
I used plain old Redpath granulated sugar. http://www.charlottepantry.com/index.php/baking-needs/redpath-white-sugar-1.html But any brand will do.

Anonymous said...

This looks like an interesting icing to make coz i've been searching for a new icing recipe that is not the usual buttercream icing recipe that i make for my cupcakes... I can't wait to try it! One question though - does it have the same consistency as the buttercream icing which i find perfect for piping my cake/cupcakes? I maybe wrong, but the icing in the picture looks a little "soft" i'm afraid it won't hold perfectly if i pipe it.. Appreciate your reply.. Thanks!!

Kellie Mowat said...

Hi There. I don't think this icing will give you the crisp detail that butter cream can. It's slightly elastic, seems to have a bit of a self leveling quality. I want to try piping it now! Sorry I haven't got a real answer for you. Please do write back and let us know if you try it. I'll post my results too. Good luck and happy baking!

Amanda Doctoor said...

How long does it take milk mix to thicken

Kellie Mowat said...

Hi Amanda,
It took less than two minutes for mine to thicken up. Watch it close. It will burn quickly.