FROSTING WITHOUT POWDERED SUGAR Recipe

"My kitchen aid helped a lot. Very good!!!"

"I doubled the recipe and added about 4 oz cream cheese. helped to thicken and added a little tang to offset the sweetness. mixed it for 5 or 6 min until it got creamy and lightened."

"So my sister and I doubled this recipe and did the required five minutes of mixing- it didn't turn out the goopy mess others have mentioned. we did add cream cheese which made it more palatable and just more delicious. So overall good and flavorful and good consistency but requires tweaking"

"My Mom taught me."

"This is the same recipe my Taught me 35 years ago. However, instead of the above ingredients, she taught me to use the actual cake batter that had been made and bring to a slow boil. It thickened and if your batter was say lemon the flavor came through. After all the batter is all of these ingredients. Has anyone ever done this. It's more like a curd glaze maybe...it was a sticky frosting not fluffy tho."

"After ready the past comments; I decided that this would be the perfect recipe to use for the frosting I need for my homemade donuts recipe...and it was! I cooked the sugar down and i did not whip for the recommended time. The kids loved it."

"Something did not turn out right, mine is not white...it is tan! I think I will stick to the powdered sugar recipe. Lol"

"I just tried this last night because the recipes with powdered sugar have such an aftertaste.....well, this came out as a soupy mess, I thought it was me before I read the comments here. For anyone reading, I added a box of pudding to the mix to thicken it, two would probably be satisfactory. This recipe however......needs work."

"Typically one would need to either cook the sugar with the other ingredients or use a food processor to grind granulated sugar into what one calls "superfine" sugar. Otherwise the sugar can remain "grainy" but it can be desirable. I grew up with that kind of icing(frosting)"

"my daughterI tried making this frosting and it does not set up like a frosting it's very soupy! we had to keep adding powder to thicken it up and after that it just didn't taste right we added sugar and we added vanilla to see if it would help the flavot and it just was an awful taste so I wouldn't recommend this recipe."

"I ended up with a liquidy mess. How exactly are you supposed to get a frosting out of this? Would not recommend."

"This was almost as good as the one with powdered sugar. The cooking melts the sugar so it isn't grainy. Great substitute when you find you're out of powdered sugar."