Sugar is a regular part of one’s daily diet, and no matter what you see or hear about it, it is a healthy food if combined with a balanced diet. Sugar was originally discovered by Indians and was initially called gur, which later evolved into Sugar Indian. Through the years, humans kept trying to discover different forms of sugar products to satisfy the various needs and purposes in our kitchens. Stevia powder was one fundamental discovery. It is a sugar made from Stevia rebaudiana plant leaves, found in the tropical South America and Central America. It is commonly used as a natural sweetener for people on a low carbohydrate diet.
A great way to decorate your cakes and pastries is by using powdered sugar frosting. It’s not such a difficult task, as the ingredients are so minimal and the process is short. Like any other recipe, prior preparation is a must, as this gives you the time to plan and think.
Powdered sugar frosting. You will need one cup of powdered sugar in a glass bowl big enough for the whole mixture to fit in at the end. Pour in one to three tablespoons of milk and stir with a spoon, Use heavy cream milk and not skimmed milk, so that you will end up with a thick creamy consistency. If the milk is watery and you think it might result in a runny consistency, use cream instead to avoid seepage in your cakes. If the mixture is still runny, you can either add more powdered sugar to your mixture or add fat powder. Fat powder thickens the mixture without adding extra sweetness to it.
Refrigerating the frosting helps it thicken before use, so it is best to refrigerate it for at least 30 to 60 minutes. Some might prefer to add some lemon juice or vanilla essence for some extra flavor. This is the basic recipe to make powdered sugar frosting, but you can always substitute certain ingredients.
Butter-cream frosting. Butter-cream frosting is another alternative option. It is a richer spread and is mainly used for cakes and buns.
You will need five teaspoons of butter, mixed with one cup cream using an electric beater until the consistency is light and fluffy. While the mixer is still running, gradually add two cups of powdered sugar to the buttery mix. At this stage the mixture should become paler in color, indicating that the powdered sugar has mixed well with the butter and cream. Finally add one cup milk so it can easily be spread on your baked product.
This frosting needs to be put in the refrigerator for one hour before use, as the butter tends to soften in room temperature.
Variations and colorings. For that extra variation one might add strawberry or any other essence for a different flavor. Mixing a few drops of food color gives the frosting an even brighter color, depending on what you need to cover. For chocolate frosting you need to reduce the powdered sugar amount and substitute it with cocoa powder.
The powdered sugar containers generally have usage instructions at the back, as some products may vary from one another. Sugars may have slightly different granules and therefore require recipe follow ups. An important tip is to keep all frostings, whatever the mixture, as soft as possible. Soft frostings are easier to spread and if the consistency is too stiff, it might not seal properly, resulting in a bumpy and uneven spread.
Browsing through recipe books as well as the recipes on the Internet will help you to acquire different and unique ideas on how to use and vary your sugar frosting.