Type what you have

Ingredients

• ✓ powdered sugar
• heavy cream
• lemonade concentrate

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Ingredients

• ✓ powdered sugar
• cocoa powder
• butter
• coffee

Instructions

1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Ingredients

• ✓ powdered sugar
• peanut butter
• butter

Instructions

1. 1 Line a baking dish with parchment or waxed paper.
2. 2 Place peanut butter and butter in a microwave-safe bowl. Microwave at high power in 30-second intervals until melted and thoroughly combined, stirring after each interval. Cool mixture for 2 to 3 minutes.
3. 3 Stir in confectioners' sugar, ½ cup at a time, until well incorporated. Press mixture into the prepared dish; place in the refrigerator. Chill for at least 2 hours to overnight for a firmer fudge.

By BooBooBear

Ingredients

• ✓ powdered sugar
• butter
• peanut butter
• kosher salt
• vanilla extract

Instructions

1. 1 Sift sugar through a fine-mesh strainer into a large bowl.
2. 2 Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
3. 3 Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
4. 4 Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• white cake mix
• egg
• butter

Instructions

1. 1 Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
2. 2 Stir cake mix, eggs, and butter together in a large bowl to form a soft cookie dough.
3. 3 Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven, one pan at a time, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

By thehungryscientist

Ingredients

• ✓ powdered sugar
• cooking spray
• self-rising flour
• greek yogurt
• heavy cream

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line basket with parchment paper and spray with nonstick cooking spray. Set aside.
2. 2 Combine flour and yogurt in a bowl. Flour your hands and knead dough until dough comes together into a ball. Divide dough into 4 pieces.
3. 3 Flour a work area and roll each piece into a long rope, 10 to 12 inches long. Pinch both ends of dough together. Place in the air fryer basket, making sure they do not touch and spray with nonstick cooking spray.
4. 4 Optional Glaze:
5. 5 Air-fry until donuts start to brown, 3 1/2 to 4 minutes. Flip donuts and air-fry until golden brown, an additional 3 to 4 minutes. Cool.
6. 6 Place powdered sugar and heavy whipping cream in a bowl and whisk to combine. Dip donuts in glaze and place on wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ powdered sugar
• biscuit dough
• chocolate-hazelnut spread
• cooking spray
• butter

Instructions

1. 1 Lightly flour a clean work surface and a rolling pin.
2. 2 Separate each biscuit and roll each dough piece into an 8x3 1/2-inch sheet. Spread 1 1/2 teaspoons chocolate-hazelnut spread down the center of each piece, keeping 1 inch bare at the top and bottom. Fold the top and bottom down towards the center of the sheet. Roll up the remaining dough tightly to create a cigar shape.
3. 3 Preheat the air fryer to 375 degrees F (190 degrees C). Lightly spray the basket with cooking spray.
4. 4 Set pastries into the air fryer basket, seam-side down, leaving at least 2 inches between individual pastries since they will expand. Work in batches depending on the size of your air fryer. Brush tops with butter.
5. 5 Air fry until golden browned and puffed up, about 5 minutes.
6. 6 Transfer pastries to a serving dish. Brush with more butter and lightly dust with powdered sugar.

By Bren

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• butter
• vanilla extract
• all-purpose flour
• pecan
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, 1/2 cup confectioners' sugar, and vanilla extract together with an electric mixer in a large bowl until smooth.
3. 3 Gradually mix in flour, pecans, and salt until well combined.
4. 4 Roll dough into walnut-sized balls and place 2 inches apart on ungreased baking sheets.
5. 5 Bake in the preheated oven until bottoms are light golden brown; tops should remain pale, 12 to 15 minutes. Try not to let cookies get too brown: it's better to undercook them than to overcook them.
6. 6 Let sit on the baking sheets to cool slightly, then transfer to wire racks until warm.
7. 7 Place 1/3 cup confectioners' sugar in a shallow bowl; roll warm cookies in sugar to coat; return to the wire racks to cool completely.
8. 8 Roll confectioners' sugar once more.

By Lori Dehn

Ingredients

• ✓ powdered sugar
• banana
• lemon juice
• salt
• butter

Instructions

1. 1 Beat mashed banana, lemon juice, and salt together in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in confectioners' sugar, 1 cup at a time, until smooth.

By Lisa Altmiller

Ingredients

• ✓ powdered sugar
• cream cheese
• gelatin
• whipped topping
• graham cracker crust
• cherry pie filling

Instructions

1. 1 Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
2. 2 Place in the refrigerator until firm, 3 to 4 hours.

By EC

Ingredients

• ✓ powdered sugar
• butter
• brown sugar
• maple syrup
• milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
2. 2 Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

By VasaMN

Ingredients

• ✓ powdered sugar
• cream cheese
• wonton wrapper
• blueberry pie filling
• water
• cooking spray

Instructions

1. 1 Cut 4 ounce block of cream cheese in half, then in half again to create 4 pieces. Further cut each piece in half again so you have 8 equal pieces total. Set aside.
2. 2 Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Divide one of the cream cheese pieces into 6 pieces and place a piece in the middle of each wonton wrapper. Place 1 teaspoon of blueberry pie filling over the top of the cream cheese. Do not overfill, as the mixture may ooze out.
3. 3 Use your finger to lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, then bring up the remaining two corners so all corners join together. Try not to leave excess air in the wonton, which can cause them to burst. Press seams together to ensure a tight seal. Set wontons aside, covered in a damp paper towel, while you finish making the remaining wontons.
4. 4 Preheat the air fryer to 325 degrees F (160 degrees C). Spray the inner basket with cooking spray and place as many wontons in basket as will fit, without overcrowding. Lightly mist wontons with cooking spray.
5. 5 Air-fry for 5 minutes. Remove to a cooling rack and dust with powdered sugar. Let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

By France Cevallos

Ingredients

• ✓ powdered sugar
• heavy cream
• irish cream
• cocoa powder
• vanilla extract
• salt

Instructions

1. 1 Combine heavy whipping cream, Bailey's, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl. Beat with an electric mixer until stiff peaks form.
2. 2 Serve immediately or chill until serving.

By Yoly

Ingredients

• ✓ powdered sugar
• heavy cream
• cocoa powder
• vanilla extract
• salt
• almond extract

Instructions

1. 1 Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
2. 2 Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

By Yoly

Ingredients

• ✓ powdered sugar
• peach pie filling
• cinnamon
• water
• pie crust
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).
2. 2 Stir pie filling and cinnamon together in a bowl until evenly combined; chop peaches into small pieces using kitchen shears.
3. 3 Pour ¼ cup water into a small bowl for wetting your finger to gently wet very outer edges of pie rounds before sealing.
4. 4 Roll out pie crusts, one crust at a time; cut out rounds using a 4-inch biscuit cutter. Press pie crust scraps together; roll out and cut out last rounds.
5. 5 Place ½ tablespoon peach filling in center of each round. Wet your fingertip; run it around very outside edge of dough rounds before folding pie crusts in half over top of filling. Gently press along seams; press around edges with fork tines to help seal pies. Place prepared pies on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
7. 7 Whisk confectioners' sugar and milk together in a large bowl until smooth and fairly thin.
8. 8 Gently dip warm pie tops or submerge whole pies into glaze, flipping gently with a fork. Cool and dry pies on parchment paper or a silicone baking mat.

By Rebekah Rose Hills

Ingredients

• ✓ powdered sugar
• butter
• chocolate-hazelnut spread
• cocoa powder
• vanilla extract
• milk

Instructions

1. 1 Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
2. 2 Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

By Millie

Ingredients

• ✓ powdered sugar
• red velvet cake mix
• butter
• egg
• lemon zest
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
3. 3 Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
4. 4 Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
5. 5 Bake one sheet at a time in the center of the preheated oven until set, 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely, about 15 more minutes. Repeat to bake remaining cookies.

By Duncan HinesR Canada

Ingredients

• ✓ powdered sugar
• cooking spray
• spice cake mix
• pumpkin puree
• pumpkin pie spice
• almond milk
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
2. 2 Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Fill a pastry bag with the mixture and fill greased donut cups halfway full.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
5. 5 While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
6. 6 Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ powdered sugar
• cooking spray
• cocoa powder
• salt
• almondmilk
• vegan butter
• almond flavor
• almond

Instructions

1. 1 Line a 9-inch baking pan with foil; spray foil with cooking spray.
2. 2 In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
3. 3 Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
4. 4 Spread in pan. Cool completely, about 2 hours.

By Almond Breeze

Ingredients

• ✓ powdered sugar
• butter
• cocoa powder
• almond extract
• vanilla extract
• salt
• buttermilk

Instructions

1. 1 Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

By melis

Ingredients

• ✓ powdered sugar
• all-purpose flour
• butter
• blueberry
• cornstarch
• white sugar
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, and confectioners' sugar in a large bowl until a dough forms; press into a 9-inch tart pan with a removable bottom.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly.
4. 4 Meanwhile, toss blueberries and cornstarch together in a large bowl until evenly coated; transfer to a large saucepan over low heat. Stir in white sugar and lemon extract; simmer, stirring gently to avoid crushing berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
5. 5 Pour hot blueberry filling over cooled crust. Cool before slicing.

By LOUIE75

Ingredients

• ✓ powdered sugar
• raspberry
• white sugar
• lemon juice
• milk
• butter
• cocoa powder

Instructions

1. 1 Bring raspberries, white sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Strain; cool 5 minutes.
2. 2 Add confectioners' sugar, milk, butter, and cocoa powder; whisk until smooth. Taste and adjust flavorings as needed.
3. 3 Beat with a whisk for a thick and creamy icing. Cool before using.

By Jessica Black

Ingredients

• ✓ powdered sugar
• mochiko
• baking powder
• butter
• coconut milk
• evaporated milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
2. 2 Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
3. 3 Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
4. 4 Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

By Rachelle Zhang

Ingredients

• ✓ powdered sugar
• pecan
• cooking spray
• baking cocoa
• salt
• egg white
• vanilla extract
• bittersweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
3. 3 Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
4. 4 Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
5. 5 Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
6. 6 Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.

By Ghirardelli

Ingredients

• ✓ powdered sugar
• chocolate fudge cake mix
• butter
• egg
• vanilla extract
• cream cheese
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
3. 3 Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

By PHXBBW6FT1

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• butter
• egg yolk
• vanilla extract
• salt
• almond extract
• all-purpose flour
• white sugar
• fruit jam
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
2. 2 Mix 1/3 cup powdered sugar and butter together in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
3. 3 Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.
4. 4 Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.
5. 5 For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.
6. 6 For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.
7. 7 Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.
8. 8 To make the icing: Place 1 cup powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• cooking spray
• butter cake mix
• egg
• milk
• butter
• strawberry jam
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
4. 4 Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
5. 5 Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
6. 6 Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
7. 7 Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

By Yoly

Ingredients

• ✓ powdered sugar
• egg
• salt
• sugar
• baking powder
• vanilla extract
• cake flour
• jelly

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10x15-inch jelly roll pan with parchment paper.
2. 2 Separate eggs and set yolks aside. Whip egg whites and salt in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until soft peaks form. Sprinkle baking powder over the surface and beat to incorporate.
3. 3 Add egg yolks, one at a time, beating after each addition. Beat in vanilla extract. Sift 1/2 cup cake flour over the egg mixture and fold in gently to combine. Repeat twice more with remaining flour. Spread batter evenly into the prepared pan.
4. 4 Bake in the preheated oven until cake springs back when gently pressed with a finger, 10 to 13 minutes.
5. 5 Lay a kitchen towel on a surface and dust generously with powdered sugar. Remove cake from the oven and immediately turn out onto the towel.
6. 6 Remove parchment paper and trim off any crusty edges of cake to prevent cracking during rolling. Spread jelly over the surface. Beginning on a short side, roll the cake, using the towel as a guide. Transfer the cake roll, seam-side down, to a serving plate. Let cool thoroughly before slicing and serving, about 45 minutes.

By Cook to the max

Ingredients

• ✓ powdered sugar
• all-purpose flour
• sea salt
• butter
• egg yolk
• vanilla extract
• water
• egg white
• sanding sugar

Instructions

1. 1 Pulse flour, powdered sugar, and salt together in a food processor until just combined, about 5 times.
2. 2 Add butter to processor, and pulse until mixture is crumbly, about 12 times.
3. 3 Add egg yolks and vanilla, and process until dough begins to clump together, about 30 seconds.
4. 4 Shape dough into a disc about 1 inch thick; wrap in plastic wrap, and refrigerate until firm, at least 30 minutes or up to 2 days.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Position racks in the upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
6. 6 Roll out dough on a floured surface to 1/4-inch thickness. Using a 2 1/2-inch fluted, round cookie cutter, cut as many cookies as you can from dough. Re-roll dough as needed. Place cookies 1 1/2 inches apart on the prepared pans.
7. 7 Stir 1 teaspoon water and egg white together in a small bowl until combined. Lightly brush over cookies, and sprinkle generously with sanding sugar.
8. 8 Bake in the preheated oven in upper and lower thirds, 2 baking sheets at a time, rotating top to bottom and bottom to top, halfway through, until set and lightly golden around edges, 12 to 14 minutes. Let cool completely on baking sheets, about 15 minutes. Can be stored for up to one week in an airtight resealable container.

By Anna Theoktisto

Ingredients

• ✓ powdered sugar
• graham cracker crumb
• butter
• white sugar
• cream cheese
• vanilla extract
• heavy cream
• cherry pie filling

Instructions

1. 1 Gather all ingredients.
2. 2 To make the crust: Mix graham cracker crumbs, butter, and sugar in a bowl until well incorporated and crumbly. Press mixture into a 9-inch pie plate, going up the sides as much as possible.
3. 3 To make the filling: Beat cream cheese, powdered sugar, and vanilla in a bowl with an electric mixer until smooth and spreadable.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture until smooth.
5. 5 Pour filling into the prepared crust, and smooth the top with a spatula. Refrigerate until firm, about 2 to 3 hours.
6. 6 Spread cherry pie filling over the chilled cheesecake. Serve immediately or refrigerate until serving.
7. 7 Enjoy!

By LuCynda