Fluffy Brown Sugar Icing {Pat's Recipes} (2024)

FAQs

How to make store-bought icing fluffy? ›

Dump your canned frosting into a large mixing bowl with a hand mixer or into the bowl of an electric mixer and whip it up. Without even adding any other ingredients, this will aerate the frosting for a fluffier consistency.

directions. Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.

Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother.

Up until a couple years ago I had no idea you could even make frosting without powdered sugar but now I frequently make vanilla frosting using brown sugar or regular sugar. This recipe is pretty forgiving & easy to make.

1. Add powdered sugar. To thicken your royal icing, add more sifted powdered sugar—a couple of tablespoons at a time—until the icing reaches your desired consistency.

The key to achieving this is using thicker icing than what you're usually using! If you want puffy icing that holds its shape and height, it has to be thicker than what you're used to. Many cookiers have seen or heard of the “glob and ribbon” consistency.

If you allow your glaze to cool off too much, you'll have a much harder time getting your thickening agents fully incorporated. When thickening glazes after the fact, low, steady heat is the key to achieving a smooth, consistent texture and unobtrusive flavor.

Brown sugar can be made by adding molasses syrup to boiling sugar crystals that result from the sugar-refining process. It can also be made by coating white granulated sugar with molasses.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

The most obvious way to prevent brown sugar from getting hard is by storing it in an air-tight container. You want the container to be on the smaller side, so there's not too much air trapped inside—the shape doesn't really matter as long as it doesn't allow any air to pass through.

How do you fluff brown sugar? ›

Wet a paper towel and wring it out so it's slightly damp. Cover the bowl with the damp paper towel and microwave in 10-second increments until the brown sugar is crumbly again, using a fork between intervals to help break up the sugar.

Our sugar is made using the juice of the sugarcane plant. Tate & Lyle® Cane Icing Sugar has a fine, silky texture. Essential for dusting, glazing or making buttercream. Did You Know. That pastry chefs prefer Tate & Lyle® Sugars?

Refined brown sugar is simply white sugar with molasses added to it. This means that brown sugar is pure, unrefined sugar and undergoes less processing than white sugar, allowing it to retain some of its molasses content and natural brown color.

Thicken it with powdered sugar: Need frosting that can be piped onto a cake? Thicken store-bought frosting by mixing in powdered sugar, 1 tablespoon at a time, until the desired consistency is reached. Whip it until fluffy: To make frosting fluffy, it needs to be aerated.

If it's too thin and doesn't form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals. After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.

One way to firm up canned frosting is to add powdered sugar. Mix in 1 tablespoon at a time until it's as thick as you need it. You can also use cornstarch to fix thin frosting because cornstarch is a thickening agent and will help to stiffen the mixture.