On Mon, 10 Sep 2012 11:56:41 -0500, zxcvbob >
wrote:

> I made a cake Saturday night to take to a potluck on Sunday; when it was
> cooled I started gathering the stuff to make frosting, and we were out
> of powdered sugar. ==(8-0
>
> I didn't want to goto the store just for that, and I knew I had seen
> recipes before for "boiled frosting" that use granulated sugar, so I did
> a search. Found one recipe that kept cropping up over and over so I
> made that. From memory, it was:
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
> heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
> cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
> vanilla and the milk mixture and beat for several minutes until it looks
> like whipped cream.
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
> enough. It was a lot better on the chocolate cake than it was licking
> the bowl, but the fat : sugar ratio is still way off. I'm trying to
> figure out how to improve it because I think it has potential. Using 2
> sticks of butter instead of butter and shortening would help some, but
> probably not enough.
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
> (leave out the shortening, and add the vanilla earlier to help dissolve
> the sugar)? Not sure this will whip... What do you think?

I couldn't tell you anything except I definitely don't want flour in
my frosting.

I've heard that you can make powdered sugar at home, but I think it
would take a really long time if it's even possible. I've made super
fine sugar before, but it's never threatened to turn to powder.

So, I'd probably try making 7-minute Frosting and I'd most likely
start with the Martha Stewart recipe
http://www.marthastewart.com/313138/...inute-frosting
If half is still too much, try making a third of the recipe.

Makes about 8 cups

Ingredients

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

Directions

Combine 1 1/2 cups sugar with the water and corn syrup in a small
saucepan; clip a candy thermometer to side of pan. Bring to a boil
over medium heat, stirring occasionally, until sugar dissolves.
Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the
whisk attachment, whisk egg whites on medium-high speed until soft
peaks form. With mixer running, add remaining 2 tablespoons sugar,
beating to combine.

As soon as sugar syrup reaches 230 degrees, remove from heat. With
mixer on medium-low speed, pour syrup down side of bowl in a slow,
steady stream. Raise speed to medium-high; whisk until mixture is
completely cool (test by touching the bottom of the bowl) and stiff
(but not dry) peaks form, about 7 minutes. Use immediately.

--
Food is an important part of a balanced diet.