Has anyone ever used Corn Starch to thicken frosting? I don't like using powdered sugar in my frostings because it makes them too sweet. I have a White Chocolate Frosting that needs to be thickened and I was thinking about trying a bit of corn starch. Will this work??? Do you think it will affect the taste???

Thanks,
Lazy_Susan

Corn starch doesn't really thicken anything unless it is cooked to my knowledge. However, I have seen frosting recipes where a bit of all-purpose flour is used as a stabiliser/thickener. I was having trouble last night with my colouring 'splitting' from my buttercream, I added about a heaped tsp of flour to each colour (about 1/2 a batch each) and it brought it together nicely! I tasted it and it didn't seem to effect the taste at all. Worth a try!

Maybe try italian meringue buttercream, it uses a boilrd sugar method and thickens up nicely... good luck

Have you tried the Baker's Butter Cream recipe? You can find it here on CC in the recipe archives. It's light, airy and not real sweet. It starts with a flour and water thickening process.

The recipe doesn't yield as much frosting as the usual buttercream so, be prepared to make a couple of batches. I was frosting an 8" two-layer, torted cake and used every drop.

The flavor is much like the whipped cream style frostings that are used in commercial bakeries.

I've only made it once and I'm NOT "in love with it". But, I'll be trying it again, before I decide whether it's a keeper.