Q&A for How to Make Icing Without Icing Sugar

You could add a little, but be careful; too much oil will weigh down the consistency and make the frosting more like glue. It would be a better idea to add a few drops of a liquid coconut extract, or to use coconut milk instead. Coconut oil doesn't taste strongly enough of coconuts to provide much flavor anyway.

Yes. That may actually work better. Put it on low, though.

Yes. The texture may change somewhat, but if it's covered or in a bag, it shouldn't be too far off.

Yes, but it may slightly darken your icing.

Yes, you can mix some cocoa powder or melted chocolate in the icing. Add it according to your taste.

By heating the flour you are getting rid of the flour taste, so no. It should not.

It is okay to use brown sugar, and it ends up being a light beige icing. The taste may vary, but it is still okay.

Chill the bowl and contents for about 15 minutes, and try again with the beating. Most often if it's runny, it's too warm. If you have a metal bowl for mixing, use that. Even better is to put the metal bowl into an ice water bath. (Fill another larger bowl with a mostly ice mixture and set your bowl right on top of it to keep it cold while beating.)

Yes, you should stir it vigorously.

First off, that means you have burned the sugar. You have no choice but to redo the caramelizing process.

Regular icing is when you mix butter and powdered sugar. This article shows ways that you can make icing without using powdered sugar. You might want to read How to Make Icing for alternatives.

No, unfortunately not.

You can, but it will turn out a light beige color.