Does anyone have an icing recipe that doesn't use powdered sugar? One that uses regular white sugar?

TIA!

i do, but i use it for cupcakes and it was a hit..it tasted like melted masrhmallow and divinity..well, the procedure is like making divinity. "white mountain frosting" and it is also like 7 minute frosting..ok, the only thing is, u have to eat it in 24 hrs (that's what the recipe says but i tried making it 2 days in advance and it was still ok..

Also, the meringue buttercreams use a white sugar syrup. There are several, Italian Meringue buttercream, Swiss MBC, French MB

You can also whip ganache, which is chocolate, Heavy cream and butter.

This icing is delicious, I am not sure about decorating with it, I have never tried, it is a fluffy icing, and very tasty though. You could try decorating with it for the simple borders and such but don't know if it would do roses.

1/4 c. flour
1 c. milk
3/4 c. Crisco (regular White shortening...not butter flavoured)
1 c. sugar
1/3 c. butter, softened
2 tsp. vanilla

In a sauce pan, combine flour and milk*
Cook over medium heat until mixture is thickened. Cool completely. <----VERY important, if it doesn't cool enough it will melt the shortening.

In a medium mixing bowl, cream the shortening, sugar, and butter. Beat on medium speed for about 2 minutes, and then add the vanilla - beat for an additional minute. Add flour mixture. Beat on high speed w/ electric mixer, for about 5 minutes, or until smooth and creamy. Spread on cooled cake.


* In order to prevent any "flour lumps", there are 2 different methods I suggest for adding the flour to the milk.
1st method is to take the 1/4 cup flour, and place it in a saucepan, and add 1/4 cup of milk, and whisk it to combine, continue whisking mixture and slowly add in the remaining 3/4 cups of milk. Whisk and cook over medium heat until mixture is thickened.
2nd method would be to take a canning jar w/ lid (or similiar) and combine the 1 cup milk and 1/4 cup flour and shake vigourously to combine, prior to cooking it