I just have a moment to write while my kiddos finish up their naps, but I wanted to get this out before you start planning your holiday goodies and shopping lists. I discovered the secret to making better frosting- dairy or dairy free: Powdered Sugar that is 100% cane sugar. No beet sugar! This may be known to a lot of you already but it was a HUGE revelation for me.
In the past year I’ve made a lot of different dairy free frostings trying to find something similar to buttercream icing. The results of these frosting experiments haven’t always been super smooth and I chalked it up to using various butter substitutes. I figured the new ingredients were messing up the texture and accepted it for what it was. More recently though I thought the frosting was even more grainy than normal. I googled it and found a post somewhere explaining that grainy frosting is usually due to cheap powdered sugar that has been made with beet sugar instead of cane sugar. I jumped up and looked at the generic powdered sugar that I have always used. It just said sugar and cornstarch. I looked at the bag of the brand name powdered sugar when I went to the store and it said “Pure Cane Sugar- No Beet Sugar.” (So I guess the sugar people already knew it made a difference).
I made some frosting with the new 100% cane sugar powdered sugar and oh my goodness! It was sooo smooth, like whipped cream compared to the stuff I’d been eating. I had no idea the difference it could make! It makes the dairy free frosting recipe I use SOO much better. I couldn’t stop eating it out of the bowl. I will NEVER buy the generic kind again for using in a recipe!