Smooth, creamy, and rich in flavour, this frosting, made without powdered sugar, is one such unique and delicious frosting you will taste in recent times.
Making frostings almost always calls for powdered sugar. Exceptions like Swiss meringue buttercream or ermine frosting require castor sugar instead of icing sugar. However, Swiss meringue is made using egg whites. Whole ermine frosting is made using flour roux paste, so both have their unique taste.
This frosting requires no egg and no flour to make. It’s a simple yet creamy and buttery frosting. It’s creamy because it’s made using heavy cream. Yes, butter and heavy cream are the two fats used in the recipe, making it extra smooth and rich.
Make this frosting any time you run out of icing sugar, and you can pair it with any dessert you like, for example, cupcakes, cakes, cake jars, etc.
Why You’ll Love This Recipe?
- Different: The frosting is very different from your usual ones. It requires heavy cream to be warmed up to dissolve castor sugar. Then, it is cooled down and added to creamed butter. This makes for a fluffy and creamy frosting.
- Flavour: The frosting tastes both buttery and creamy. Unsalted butter is beaten till it becomes fluffy, and then heavy cream is added and whipped more. Butter and cream have fat, making it taste different from the other frostings.
- Simple Ingredients: If you ever run out of icing sugar, you won’t have to worry again about making frosting. The Recipe requires staple ingredients like butter, heavy cream, castor sugar, salt and vanilla essence. All these ingredients are readily available in the kitchen.
Important Ingredients Used In The Recipe
- Unsalted Butter: As always, unsalted butter should be at room temperature and soft, neither too warm nor too cold.
- Heavy Cream: Here, we are using heavy whipping cream, which has a fat content of around 35%. Do not use non-dairy whipping cream, which comes in frozen form, as you cannot warm that.
- Castor Sugar: Small-sized castor sugar is used in the recipe. The sugar is first dissolved in the cream, and then the mixture is added to creamed butter.
- Vanilla Essence and Salt: These two are flavour enhancers of the frosting. Vanilla essence acts as the base flavour, and salt brings out the overall flavour of the frosting.
How To Make Frosting Without Powdered Sugar
Preparation: Quickly grab all five ingredients as well as the tools needed for the recipe.
Heat Heavy Cream: Take heavy cream, castor sugar, and salt in a saucepan. Put this for heating on medium flame. Stir and heat until the entire sugar dissolves.
Cool Heavy Cream Mixture: Once the sugar has dissolved, remove the saucepan from the heat and keep it aside to cool down.
Beat Butter: Meanwhile, beat softened Unsalted butter using an electric hand beater. Beat it until it gets fluffy and pale.
Add Heavy Cream Mixture: After creaming the butter, add the cooled heavy cream mixture and continue beating.
Add Vanilla Essence: Add the vanilla essence as well and beat the frosting until everything gets mixed thoroughly and a smooth frosting is formed.
Chef’s Tips For The Recipe
Do Not Boil The Cream.
While heating the heavy cream, do not heat it to the extent that it starts to boil. Only warm it enough so that the sugar gets dissolved in it.
You can always add another flavoured essence, like pineapple, strawberry, etc., to make different flavours of the frosting. Corresponding icing gel colours can also be added to the frosting.
How To Store Frosting Without Powdered Sugar
After using a fresh batch of frosting, if you are left with some extra frosting, then store it in the refrigerator in an air-tight box for 3-4 days.
You can store it in the freezer as well for up to a month.
More Easy Recipes
If you are looking for more frosting recipes, then check these various recipes I posted earlier.
Frequently Asked Questions
No, I would not recommend using salted butter, as it would unnecessarily make the frosting too salty. Unsalted butter helps us to add salt as per our taste and requirements. Using salted butter would require more sugar to eliminate the salty flavour.
Yes, you can use this frosting for filling, frosting and piping. The consistency of the frosting is pretty smooth.
The frosting requires heavy-fat cream with a fat content of approx. 35%. Low-fat cream would not whip up that well and will also not provide the same richness and taste as the frosting.
- 300 g Unsalted butter
- 150 g Castor sugar
- 70 g Heavy cream
- 1/4 tsp Vanilla Essence
- 1/8 tsp Salt
- In a saucepan, heat heavy cream, sugar and salt on low to medium flame until both sugar and salt completely dissolve.
- When sugar and salt dissolve, remove it from the heat and let it cool down.
- As the mixture cools down, beat softened unsalted butter using an electric hand beater until it gets light and fluffy.
- Next, add the cooled heavy cream mixture and vanilla essence to the creamed butter and beat again until smooth.
- Prep Time: 5 to 10 minutes
- Cook Time: 10 to 15 minutes