How do you make frosting from scratch?

Instructions
  1. Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary.
  2. Taste, then add a pinch of salt if desired.
  3. If not using right away, cover and store icing in the refrigerator for up to 2 days.

What can I use if I don’t have icing?

If you have run out of icing sugar or can‘t find any to buy, you can make your own by whizzing granulated or caster sugar in a food processor, powerful blender, standard blender, coffee or spice grinder, or more laboriously, in a mortar and pestle.

How do you make icing with sugar and scratch?

Here’s how to make icing sugar at home:
  1. Place your granulated or caster sugar and cornflour (if using) in a blender.
  2. Blitz until fine. This might take a good few minutes so be patient. Run your fingers through it; if it’s still a bit gritty, keep going.
  3. Store in an airtight jar or use straightaway. And that’s it!

How do you make icing from scratch without butter?

Instructions
  1. Sift your powdered sugar if you want a smoother frosting.
  2. Add your sugar, heavy cream, extract and salt to a bowl and mix well until smooth. A standing mixer or hand mixer works best.
  3. Use as desired or store in the fridge. The consistency should be thick! Read notes below*

How do you make icing sugar without cornstarch?

Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. The more refined, whiter sugars make the fluffiest powdered sugars. Use powdered sugar immediately or save it for later.