Best 17 Powdered Sugar Recipes

VANILLA - CHOCOLATE POWDERED SUGAR FROSTING

Steps:

• Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.

POWDERED SUGAR COOKIES I

Steps:

• Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
• Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.

POWDERED SUGAR

Steps:

• Place the sugar and cornstarch into the work bowl of a food processor, and process until the mixture is fine and powdery, 2 to 3 minutes.

HOMEMADE POWDERED SUGAR WITH SPLENDA AND GLAZES

Steps:

• Place ingredients in blender jar. Cover and blend until SPLENDA® Granular is a very fine powder.
• Use it whenever you need to dust and/or decorate with icing sugar.
• To Frost:.
• beat the 8 oz of cream cheese with the butter, then mix in the vanilla and 1/2 cup of the home made powdered sugar tasting as you go.
• Note: I don't taste the cornstarch, but then i don't in powdered sugar either which is full of cornstarch.

COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 12 cup bundt pan.
• Sift flour and salt together.
• Beat butter and sugar in a large bowl until fluffy.
• Add extracts and the eggs one at a time until well mixed.
• Mix flour mixture into the batter alternatively with one cup of the coconut milk.
• Fold in two cups of flaked coconut.
• Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
• Cool in cake pan for about five minutes then invert onto cooling rack.
• Whisk powdered sugar and remaining 1/4 cup of coconut milk.
• Spoon glaze over cake and sprinkle with additional coconut.

POWDERED SUGAR COOKIES III

Steps:

• Mix together the shortening, egg, and confectioners' sugar. Stir in vanilla, cream of tartar, salt, baking soda and flour. Mix well.
• Roll dough into 1 inch in diameter balls. Place on cookie sheet. Press down with a glass bottom dipped in sugar. ( I have also used cookie stamps dipped into sugar.)
• Bake at 350 degrees F (175 degrees C) for about 10 minutes or just until edges are turning golden. Let cool slightly before removing from the cookie sheet.

POWDERED SUGAR COOKIES

Steps:

• Mix margarine, egg, vanilla, almond, and powdered sugar.
• Beat until creamy.
• Slowly stir in sifted flour, baking soda, and cream of tartar.
• Cover and put in the refrigerator for atleast 3 hours.
• Preheat oven to 375°.
• Get dough into the size of a baseball, flour an area to roll out the dough.
• Cut into desired shapes.
• Bake until edges are light brown, 7 to 8 minutes.

FRIED PLANTAINS WITH POWDERED SUGAR...AND RUM

Steps:

• In large fry pan, add 1 tblsp oil. Heat oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch). When the strips start to turn a golden brown, flip then over and add a little more oil.Fry the other side until golden and brown.
• There will not be much oil left in the pan.
• Sprinkle a little rum over the strips if desired.
• Sprinkle a little nutmeg on one side.
• A dash of salt on the strips.
• Take out the strips and place on a warm plate. Keep warm in a 250° oven.
• Fry the second batch. Follow the steps.
• Fry the third batch. Follow the steps.
• When the frying is completed, take out the plates. Cut the strips in half of the length. Roll up and secure with toothpick.
• Place back on plate.
• Let the strips cool, then take out the toothpicks. The plantains will hold the rolled shape.
• Sprinkle with powdered sugar right before serving. You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.

POWDERED SUGAR REPLACEMENT / SUBSTITUTE

Steps:

• Combine all ingredients in a food processor or blender.
• Whip until well blended and powdered.
• Store in jar with a tight lid.
• To make frosting, use the mixture as you would use confectioners sugar. Adding softened butter, vanilla and 2 to 3 T. milk and beating until smooth. Add cocoa powder to make choc. frosting.

PASTISSETS (POWDERED SUGAR COOKIES FROM SPAIN)

Steps:

• Preheat the oven to 350°F.
• In a large bowl, with a wooden spoon, beat together the lard and butter.
• Incorporate the sugar, egg yolk and lemon peel into the lard/butter mixture.
• In a separate bowl, combine the cinnamon and flour; work into the lard mixture with your hands to form a smooth dough.
• On a floured surface, roll the dough 1/4 inch thick and cut with a 3-inch scalloped cookie cutter (or other shape).
• Arrange cookies on a greased or parchment lined cookie sheet and bake for about 10 minutes, or until golden.
• Allow to cool briefly on the cookie sheet as they are delicate when warm.
• When cool, coat with confectioner's sugar.

SPLENDA POWDERED SUGAR

Steps:

• 1. Place the Splenda sugar and cornstarch in a food processor. Blend in high speed for 1 minutes.
• 2. Stored airtight container to month. Try dusting on condies, tarts, bars and cakes.

CORN FREE POWDERED / CONFECTIONERS' SUGAR

Steps:

• Blend ingredients in a blender until a fine powder forms.
• Be sure to choose a sugar that doesn't contain corn like C&H pure cane sugar, Dixie Crystals or Domino sugar.
• If you use cream of tartar, it will come out tasting tart. Use only if you are making lemon or lime icing or something similarly tart or sour.

CHOCOLATE POWDERED SUGAR

Steps:

• In a small bowl stir together powdered sugar and unsweetened cocoa.
• Chocolate Powdered Sugar is quite light in color. Dark chocolate cookies show it off best.

LEMON PUDDING CAKE W MIXED BERRIES AND POWDERED SUGAR GLAZE

Steps:

• Pre-heat oven to 325 degrees. Grease and flour a 12 cup bundt pan.
• Pour sliced almonds in the bottom of the bundt pan.
• Combine all cake ingredients, except for berries, in a large mixing bowl. Blend, with mixer on medium, for 2 minutes.
• Fold in thawed berries.
• Pour mixture into bundt pan over the almonds.
• Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes. Invert onto cake plate.
• For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. Drizzle over cooled cake.

CIN'S "HOMEMADE POWDERED SUGAR FOR DIABETICS" AND A FROSTING MADE WITH IT

Steps:

• 1. TIP For Diabetics: To make your homemade powdered sugar from Splenda...take 1 cup Splenda and 2 tablespoons cornstarch, using a clean coffee grinder (or a blender) place both ingredients in the cup, put the lid on and pulse into a powder form. This can be used for dusting cakes, cupcakes...etc. Cinnamon is good when mixed into the powdered sugar. You can also make a frosting using the homemade powdered sugar..check it out.
• 2. FROSTING: Beat the 8 oz of cream cheese with the butter. Mix in vanilla and 1/2 cup of the home made powdered sugar (taste it as you go). Fold in chopped nuts, lite cool whip, and-or others flavorings if you prefer.

POWDERED SUGAR WITH SPLENDA AND GLAZES

Steps:

• 1. Place ingredients in blender. Cover and blend until Splenda granular in a very fine powder. Use it whenever you need to dust and or decorate with icing sugar.
• 2. ToFrost: Beat the 8 oz of cream cheese in the butter, then mix in the vanilla and 1/2 cup of the home made powdered sugar tasting as you go.

POWDERED SUGAR NUT BALLS

Steps:

• Make dough. Chill. Roll in 1" balls. Bake at 350 for 12-15 minutes. Roll cooled cookies in extra powdered sugar.