|Bonbons and Simple Sugar Sweets|
|by Louisa Thorpe|
Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today.
1 - 10 of 1,400 for how to make frosting without powdered sugar
Mix all together and drizzle over cake or dessert.
Preheat oven to 350°F. Butter and ... together flour, baking powder, baking soda ... cup of the sugar. Add egg ... cream filling and frost with the chocolate ... until ready to use.
Sift together flour, baking powder, baking soda, ... bowl, gradually add sugar to oil while stirring. ... the grating attachment makes this job an ... walnuts. Fill and frost 3 layers of ... until the last minute.
Add milk slowly to make right consistency; add 1 teaspoon vanilla. Mix well. If too thin, add more sugar. If too thick, add a few more drops of milk.
Melt together the butter, cocoa and milk. Remove from heat. Add vanilla and powdered sugar. Mix well.
Beat all ingredients exactly 10 minutes. (Excellent for angel food or layer cakes.)
Whip with paddle ... Whip again on high speed. This stores very well. Add various colors to water. Variations: Kool-Aid for color; cocoa; lemon juice, etc.
Mix together to desired consistency and frost.
Beat with mixer 3 to 5 minutes. If ... little at a time - be careful not to add to much at one time). Variation: Add 1 cup peanut butter. Mix thoroughly.
Heaping tablespoon soft butter, 2 cups powdered sugar. Add milk slowly to make right consistency; add 1 teaspoon vanilla. Mix, if too thin, add more sugar.
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