Homemade No Icing Sugar Frosting Cream Recipe

Have you ever been out of icing, whipping cream and eggs? Or your blender has stopped working so you cannot blend your sugar into icing sugar to mix with butter but you really need to frost your cake, pie crust or choux! In this blog, I will show you an easy step by step fluffy and creamy frosting recipe that you can prepare it and frost anything you want with just few and simple ingredients.

Ingredients --

3/4 cup regular sugar

3/4 cup plain flour

1¼ cup milk

1/2 cup soften margarine

1 tsp vanilla essence

Method--

Use a heavy saucepan, do not use thin recipient as this frosting may burn during cooking so it is better to use a very thick recipient! 

First combine all the dry ingredients, flour and sugar.

 

Add milk and stir well.

 

Turn on heat on medium high temperature, use a whisker or a folk and stir continuously.

 

Keep stirring as the paste starts to thicken, decrease your heat to low and continue to stir until you reach a thick creamy consistency. Turn off heat immediately. Be careful, what it close as burning may occur if you keep it cooking for longer. Do not scrap the sides of your saucepan as this may create lumps which you do not want! Now let it cool for 20 minutes or after 5 minutes, place in fridge to cool. It is very IMPORTANT to let the paste cool completely before adding the margarine.

Beat your margarine until light and creamy.

Add it with your flour paste, vanilla essence and mix thoroughly with a whisker. Mix for 10 minutes until you reach a shiny, fluffy consistency. Your frosting is ready.

The flour paste will taste weird before adding the margarine so be patient and wait till you mix it with the margarine and vanilla essence once it is cooled.

You can see, egg yolks are not added to it, still it taste good and has nice texture.

It's much thicker than normal icing

It stands so well in choux and the taste is just nice...

I just love the shiny, thick and fluffy texture though margarine is used in it and not to forget the flavor of the margarine!

Homemade Coconut Flour Recipe!

This coconut flour recipe is powdered coconut which has been processed - blended, strained, dehydrated and then blended again till it ressembles flour. Beleive it or not, this flour has a sweet coconut flavor that you will find it useful to add some few spoons in any baking recipe you feel like cookies or cakes etc.

 However I was so excited in preparing my own coconut milk so I've collected my processed coconut powder which comes from my fresh coconut milk recipe homemade coconut milk recipe

Ingredients:

2 cup processed coconut - blend fresh coconuts, strain all the liquid (milk) apart and use the pulp only means your processed coconut

Method:

Spread the processed coconut into your baking tray for dehydration in the oven. I have not use any non-stick or parchment paper as I do not find it necessary cause it does not stick when drying in oven. Turn on your oven on 100 degrees C, let the processed coconut dry for 2-3 hours 

After 2 hours, check whether you find the light brown (not brown) color over some parts of the powdered coconut which means your coconut powder is well dehydrated. You can dehydrate it simply by leaving it under the sunlight but it will take much longer than oven.

Now let it cool for a while and put it in a blender, blend for 5 - 6 minutes or until very thin almost like flour.

Store in an air tight container, you can use it for macaroons, cakes or cookies.

Eggless Coconut Macaroons Recipe

This eggless coconut Macaroons is one of my favorite. I have found an excellent substitute for egg white, the Aquafaba.

The coconut macaroons binds well with aquafaba.

 Aquafaba is simply chickpea brind which you need to whip it same as you whip an egg white. The aquafaba does not taste like the brine when it is whipped and baked. You can make meringue with it, just beat it on high for 20 to 25 minutes until peaks form! I enjoy working with egg replacement and I prefer the aquafaba!

In this macaroon recipe, I have whipped the aquafaba for 5 minutes until bubbles forms as condensed milk is used.

Ingredients:

1 cup dehydrated coconut powder

1/2 cup sweet condensed milk

3 tbsp aquafaba

1 tsp vanilla essence

Method --

Mix the sweet condensed milk and vanilla essence with the coconut powder.

  

Beat aquafaba on high for 5 minutes or until you can see bubbles forming.

Now fold it into the coconut mixture

Gently mix well until combined

 

Now with your spoon, scoop out equal sized macaroons one by one and tap each on a silicone baking tray. Do not use margarine/butter greased baking tray for this recipe but you can use parchment paper instead if you do not have silicone bakeware. Bake on a preheated oven for 25 minutes or until the top of the coconut macaroons are crunchy. Let cool before removing.