Making your own frosting is easy with the right frosting recipes, it is also more economical, tastier, healthier and convenient. Preservative free frosting just like Grandma used to make looks better, tastes better and will give you a sense of achievement.

Making your own frosting is easy with the right frosting recipes, it is also more economical, tastier, healthier and convenient. Preservative free frosting just like Grandma used to make looks better, tastes better and will give you a sense of achievement.

Store bought frostings are just another indication of how we Americans expect to have everything ready made and out of a tube. The rule of thumb should be if Grandma didn't recognize it as being food then it isn't. Can you imagine her looking for cheese in a store and buying it in a tube? That is not how cheese is supposed to look, and neither is frosting.

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.

If you make use of a single butter frosting recipe, you can add and subtract ingredients as you will to change the flavor and color. If you want orange, strawberry and chocolate frosting fro one batch of cupcakes, mix up one batch, divide it into three portions, add chocolate to one, fresh strawberries to another and fresh orange juice and zest to the third batch. Substitute cream cheese for butter and make frosting for a carrot cake.

There are so many different and healthy flavorings you are able to use when you whip up a batch of frosting. You can even buy store bought cakes and cookies if you want and frost them at home, the kids will love helping you, and your cakes and cookies will be 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.