Q&A for How to Make Frosting

No, vanilla extract only adds flavor. You can consider adding a different extract such as almond or you can leave it out completely.

If you have a blender, you can blend granulated sugar and cornstarch into a powder to make confectioner's sugar. Google recipes for homemade confectioner's sugar for exact measurements or ratios.

Technically, it will still be edible, but it may not taste very good or spread very well. You may be able to use it as a sort of caramel, but if it is too scorched, it might be better to start over.

Yes, because granulated or superfine sugar are not fine or refined enough to form the paste-like consistency that the confectioner's sugar develops.

That depends on what type of baking product you are making. If making cake, brownies, or cookies, you can use regular table sugar or brown sugar (keep in mind taste and colour might be different due to the molasses in brown sugar.) When making frosting, if you're not boiling the sugar then always use powdered sugar or as others may call it, confectioner's sugar and icing sugar.

Yes, frosting is best stored in the fridge so it can chill.

Yes it will, but avoid giving it to babies or elderly persons, as their immune systems are not strong enough to handle the raw egg.

You'll need around 1 1/2 cups of frosting for the top of a cake. If want to put it around the entire cake, you may need at least 4 cups of frosting.

You can use margarine, look for one with low trans fatty acids.

Yes, but only if you're boiling the sugar with water to dissolve the granules leaving only the taste of sugar, therefore making a syrup.

Yes you can, but it may not be as flavorful or fluffy.

Yes. Add an extra tablespoon of milk to make the icing runny.

Yes, you do.

The powdered sugar recipe is best since it's light and delicate to top on.

Unsalted butter is preferred. If it is not available, salted butter will work.

Yes, you can. In place of almond extract, or in the case you don't have any extracts, either of those will work.

Sure, just melt it and add powdered sugar if you'd like to make it sweeter.

No––any size will do but if you use more, or larger marshmallows, then you are going to need more whipped cream.

At your local grocery or crafts store.

No, that's not how you make icing sugar. Icing sugar is a special sugar that is finely ground to make it powdered.

No, you don't boil the frosting.

Yes - put the icing in a zip lock bag and cut one of the edges off, so a small amount comes out when you squeeze the bag that you can write with.

Eventually, it will. It will take quite a while, however. About 2-3 days approximately.

Yes, if you used Crisco.

Yes, you can use cane sugar or brown sugar, but if you use brown sugar, obviously, the frosting will not be white.

You do not have to use vanilla extract, it is optional. You can use orange juice for a substitute for milk, or you can just put it in for orange flavor, but if you do that you will have to add more powdered sugar or it will be runny.

Yes, you can mix milk with powdered sugar (as shown in method 1) and add chocolate chips.

No, a good substitute for butter would be margarine. It has the same viscosity as butter and tastes just like it.

Yes. Cream cheese is cream cheese, it shouldn't make a difference.

Yes, you can, but the whipped cream could melt, which could make the frosting a bit liquidy.