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how do I thicken a thin frosting w/out adding powdered sugar

post #1 of 14
Thread Starter 
I make a banana carob frosting and use fresh bananas, butter, and carob powder. I find it hard to write on such a thin frosting. What can I use other than powdered sugar to thicken it?
post #2 of 14
nothing I can think of. Powdered sugar is the best option.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 14
Any specific reason you're against the sugar?
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post #4 of 14
Thread Starter 
Quote:
Originally Posted by DefyGravity

Any specific reason you're against the sugar?


I make all natural, low sugar dog treats, cakes & cup cakes. I was hoping I could use an all natural product to thicken the frosting.
post #5 of 14
Quote:
Originally Posted by ialuce

Quote:
Originally Posted by DefyGravity

Any specific reason you're against the sugar?


I make all natural, low sugar dog treats, cakes & cup cakes. I was hoping I could use an all natural product to thicken the frosting.



But sugar is "all natural"? I can understand the low sugar issues but not the idea that sugar is not natural. Splenda, Equal, Sweet & Low are not natural.

Kristy
post #6 of 14
Thread Starter 
Quote:
Originally Posted by KJ62798

Quote:
Originally Posted by ialuce

Quote:
Originally Posted by DefyGravity

Any specific reason you're against the sugar?


I make all natural, low sugar dog treats, cakes & cup cakes. I was hoping I could use an all natural product to thicken the frosting.



But sugar is "all natural"? I can understand the low sugar issues but not the idea that sugar is not natural. Splenda, Equal, Sweet & Low are not natural.

Kristy



you are very correct, let me re-pharse, I was hoping to use a product other than powder sugar that is all natural. I wouldn't be oppose to part powder sugar but what else could I use in combination w/powder sugar? Anyone? icon_smile.gif
post #7 of 14
Could you bump up the carob powder?
post #8 of 14
Quote:
Originally Posted by KJ62798

Could you bump up the carob powder?



that is what I was going to say too. My puppy loves the homemade treats I made with my kids a while ago.
post #9 of 14
Cornstarch. It thickens without changing the taste. I use it in my BC icing to keep it from being too sweet. Works miracles.
post #10 of 14
Thread Starter 
Quote:
Originally Posted by cakesdivine

Cornstarch. It thickens without changing the taste. I use it in my BC icing to keep it from being too sweet. Works miracles.




Thank you, I will try that.
post #11 of 14
Cornstarch... interesting. I'd never thought of that! The last batch of icing I made was a little too sweet, but perfect otherwise. Maybe next time I'll use a bit of cornstarch instead of the extra sugar and some salt to cut down on the sweetness.
Thanks for the great idea... you really do learn something new every day!

Maria
post #12 of 14
Quote:
Originally Posted by ialuce

I make all natural, low sugar dog treats, cakes & cup cakes.



Would you mind sharing your recipe? My daugher is a dog trainer and she always likes to make her "graduates" a little treat at the end of their course. Right now she does a couple of cheddar cheese/bacon biscuits in a hand decorated goodie bag. She is VERY particular about what she'll give her own dogs and her students.

Thanks!
post #13 of 14
Thread Starter 
Quote:
Originally Posted by Elcee

Quote:
Originally Posted by ialuce

I make all natural, low sugar dog treats, cakes & cup cakes.



Would you mind sharing your recipe? My daugher is a dog trainer and she always likes to make her "graduates" a little treat at the end of their course. Right now she does a couple of cheddar cheese/bacon biscuits in a hand decorated goodie bag. She is VERY particular about what she'll give her own dogs and her students.

Thanks!



Sure, here is one that is huge favorite carob dipped treats.
She can actually dip anything w/carob. 1 cup of carob chips, 2 tbs of safflower oil, melt in double boiler. Then dip desired treats, place on plate & put in freezer for 10 mins, pull out & bring to room temp before packaging. This helps harden the carob and keeps the carobfrom "fading". To color royal icing, we ground parsley flakes to a powder & add to make green and for red we use beet powder & for orange we use paprika. A little of each powder form goes a long way. Hope this helps.
Take care! Amy
post #14 of 14
Thanks so much! I can't wait to share it with her!
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