How Do I Thicken A Thin Frosting W/out Adding Powdered Sugar
Baking By ialuce Updated 6 Nov 2015 , 6:09am by AnAngelsKiss
Any specific reason you're against the sugar?
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
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? 
Cornstarch. It thickens without changing the taste. I use it in my BC icing to keep it from being too sweet. Works miracles.
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
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!
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
I use a powdered coffee creamer. I use half powdered coffee creamer and half powdered sugar to full the sweetness.
Dull the sweetness not full the sweetness. Please excuse that my new keyboard and I are still getting to know each other.
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