Finally, continue to mix on medium for 1- 1 1/2 minutes or until you get that desired consistency. It should take about 2 1/2- 3 minutes to get a good texture.

Substitutions for frosting will alter the taste, texture, weight, or moisture content of the finished cake - so experiment and try different combinations, your frosting substitute may become your frosting staple.

• Cream Cheese Icing – Another classic frosting.

The yogurt takes the place of butter or shortening found in traditional frosting recipes, adding creaminess and texture without all the unhealthy fat.

1. Frosting clay has the same ingredients as buttercream frosting, but it’s similar in texture to fondant or candy clay.Frosting clay first appeared on my blog years ago, in this guest post on “sculptable frosting” by Cheryl of Sew Can Do.I’ve been meaning to revisit this delicious fondant alternative for years. Depends on the buttercream. Ermine frosting is essentially buttercream frosting with thickened milk instead of half of the butter. Here are a few good recipes for some classic icings without butter: • Marshmallow Frosting – This is perhaps your best bet.

Directions. In order to make buttercream icing without powdered sugar, the butter should be soft but still solid and workable. Frosting clay.

Add cream cheese to a large bowl, and use a hand or a stand mixer to whip and soften.

Greek yogurt frosting has a yogurt tang, but like many of the flavors of FroYo (frozen yogurt), the tang plus a little bit of sweetness works like a charm. Alternatively, sprinkle cupcakes with your topping of choice: confectioner's sugar unsweetened cocoa nonpareils or other candy sprinkles -- before baking Drizzle in melted white chocolate, and then whip with the mixer until combined.

Beat the egg whites and powdered sugar in a stand mixer until it becomes fluffy and shiny for about 5 minutes. You can easily find it on the internet Start with 1 tablespoon of the milk and add more as needed. You're probably talking about American Buttercream (with butter and icing sugar), that recipe is actually really sweet and dense.

Many readers have asked for a soy-free version of my original healthier cream cheese frosting recipe. 3 And so, beat the butter with the help of a whisk - an electric one or the food processor whisk will always be of added help.

It is still sugary, but it’s lighter and it can still be piped. My personal choice to frost cakes and cupcakes is the Swiss Meringue Buttercream. Then add the room temperature butter in small pieces and whip on high for about 8 minutes or until it comes together.

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