Frosting Recipes, Its Time For You To Make Your Own

Did you know that it is an absolute waste of money to buy ready make frosting, there are so many different frosting recipes available, they look better, taste better and most of all are better for you. This is because even though frosting contains sugar, at least the home made variety does not have artificial ingredients, preservatives and goodness knows what else in it.

Americans have been spoiled with convenience foods, but they have also suffered because of this. So many artificial flavorings and preservatives in everything can’t be good for anyone. You should use the same rules that your Grandmother used when shopping, if it does not look like food then it probably isn’t. For example if Gran went shopping for cheese and was confronted by a tube, she never would believe it was food, and it actually isn’t.

Frosting does not take a huge amount of time to make and with the great kitchen appliances we now have, it is even easier and quicker to make. The appliance just goes in the dishwasher afterwards, so it is no extra work. Home made frosting, even using the gadgets instead of a wooden spoon and bowl, will still taste just as good at the frosting you remember your Grandma making, and you don’t want to deprive your children of this one small pleasure.

There are butter cream frosting recipes, which can be used as a basic and changed according to needs. If you want a batch of chocolate, lemon and strawberry, make up a batch of one mixture and divide it into three to get your different colors and flavors. Use cream cheese instead of butter and get a great alternative for health and carrot cakes.

Delicious, fast and easy, home made frosting can be whipped up in many different flavors using a basic recipe. All kinds of plain store bought cookies can be frosted to tart them up, cup cakes, brownies and cakes can be frosted to make them taste extra special.

A couple of tips include, don’t use granulated sugar, your frosting won’t work, use “confectioners” sugar, one can’t be substituted for the other. Use butter, not margarine, and only frost your cakes after they have cooled down completely.

Want to find out more about frosting recipes, then visit Maura Duke’s site on how to choose the best frosting recipe for your needs.