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Corn Starch to thicken Frosting

post #1 of 5
Thread Starter 
Has anyone ever used Corn Starch to thicken frosting? I don't like using powdered sugar in my frostings because it makes them too sweet. I have a White Chocolate Frosting that needs to be thickened and I was thinking about trying a bit of corn starch. Will this work??? Do you think it will affect the taste???

Thanks,
Lazy_Susan
"God will probably not be interested in how much we included in our day, but how much of our day included Him." - Allia Zobel-Nolan
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"God will probably not be interested in how much we included in our day, but how much of our day included Him." - Allia Zobel-Nolan
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post #2 of 5
Corn starch doesn't really thicken anything unless it is cooked to my knowledge. However, I have seen frosting recipes where a bit of all-purpose flour is used as a stabiliser/thickener. I was having trouble last night with my colouring 'splitting' from my buttercream, I added about a heaped tsp of flour to each colour (about 1/2 a batch each) and it brought it together nicely! I tasted it and it didn't seem to effect the taste at all. Worth a try!
AKA: bonjovibabe
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AKA: bonjovibabe
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post #3 of 5
Thread Starter 
Quote:
Originally Posted by bonjovibabe

Corn starch doesn't really thicken anything unless it is cooked to my knowledge. However, I have seen frosting recipes where a bit of all-purpose flour is used as a stabiliser/thickener. I was having trouble last night with my colouring 'splitting' from my buttercream, I added about a heaped tsp of flour to each colour (about 1/2 a batch each) and it brought it together nicely! I tasted it and it didn't seem to effect the taste at all. Worth a try!



Thank you! I didn't think that it would have to be cooked to thicken. I am soooooo glad I asked before just doing it icon_biggrin.gif
"God will probably not be interested in how much we included in our day, but how much of our day included Him." - Allia Zobel-Nolan
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"God will probably not be interested in how much we included in our day, but how much of our day included Him." - Allia Zobel-Nolan
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post #4 of 5
Maybe try italian meringue buttercream, it uses a boilrd sugar method and thickens up nicely... good luck
post #5 of 5
Have you tried the Baker's Butter Cream recipe? You can find it here on CC in the recipe archives. It's light, airy and not real sweet. It starts with a flour and water thickening process.

The recipe doesn't yield as much frosting as the usual buttercream so, be prepared to make a couple of batches. I was frosting an 8" two-layer, torted cake and used every drop.

The flavor is much like the whipped cream style frostings that are used in commercial bakeries.

I've only made it once and I'm NOT "in love with it". But, I'll be trying it again, before I decide whether it's a keeper.
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