Skip to content

Type what you have

Cook with

confectioners sugar ×
Marshmallow Fondant
Pantry American

Marshmallow Fondant

4.6

Prep
30 min
Cook
5 min
Total
515 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
  3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
  4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
  5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
  6. 6 Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
  8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Lemon Cream Cheese Frosting
Pantry American

Lemon Cream Cheese Frosting

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

By Carol

Holland Cream (White Cream Filling)
Pantry American

Holland Cream (White Cream Filling)

4.4

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
  3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
  4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
  5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Chinese-Style Peanut Cookie
Dessert Chinese

Chinese-Style Peanut Cookie

3.4

Prep
12 min
Cook
8 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Stir together the peanuts, flour, corn flour, and confectioners' sugar in a large bowl until well-combined. Make a well in the center of the peanut mixture. Slowly pour in the vegetable oil and mix with the peanut mixture to make a wet, slightly sticky dough. Pinch off about 2 teaspoons of dough per cookie, and roll into balls about 1/2-inch in diameter. Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.
  3. 3 Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.

By shin

Chinese Steamed Cake
Dessert Chinese

Chinese Steamed Cake

4.1

Prep
Cook
Total

Instructions

  1. 1 Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  2. 2 Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  3. 3 Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
  4. 4 Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

By Kevin Ryan

Fondant for Chocolate Cherries

Fondant for Chocolate Cherries

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Sift confectioners' sugar several times into a bowl to eliminate all lumps.
  2. 2 Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.
  3. 3 Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.

By Cammy Kinstedt

Easy Creamy Vanilla Fudge
Dessert

Easy Creamy Vanilla Fudge

3.2

Prep
Cook
Total

Instructions

  1. 1 Grease a 9x5-inch pan; set aside.
  2. 2 Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy.
  3. 3 Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.

By Stephanie

Sand Tarts
Dessert

Sand Tarts

4.9

Prep
15 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
  2. 2 Preheat the oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
  3. 3 Shape chilled dough into 1-inch balls. Place on the prepared sheets, spacing evenly.
  4. 4 Bake in the preheated oven until firm and lightly colored, about 20 minutes.
  5. 5 Sift 1/4 cup confectioners' sugar into a bowl. Transfer warm cookies to confectioners' sugar and roll gently to coat. Immediately transfer cookies to a resealable plastic bag, seal the bag, and let sit until cookies sweat and form an icing, about 5 minutes. Transfer to a wire rack and cool.

By ROBIN JOYE

Gingerbread Frosting for Cookies

Gingerbread Frosting for Cookies

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

By allybaker22

Royal Icing
Dessert American

Royal Icing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
  3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
  4. 4 Use to pipe or decorate cookies.

By Diane

4-Ingredient Almond Paste
Dessert

4-Ingredient Almond Paste

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
  2. 2 Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  3. 3 Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Shortbread Pie Crust
Dessert

Shortbread Pie Crust

4.5

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
  3. 3 Bake for 15 minutes, or until lightly brown around the edges.

By Judy Figuary

Melting Moments II
Dessert

Melting Moments II

4.4

Prep
Cook
Total

Instructions

  1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
  2. 2 Refrigerate 1 hour.
  3. 3 Preheat oven to 300 degrees F (150 degrees C).
  4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K

3-Ingredient Shortbread Cookies
Dessert

3-Ingredient Shortbread Cookies

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C.)
  2. 2 Combine butter or margarine, flour, and confectioners' sugar; beat for 10 minutes.
  3. 3 Drop spoonfuls of dough 2 inches apart onto an ungreased cookie sheet. Decorate with maraschino cherry pieces.
  4. 4 Bake in the preheated oven for 15 to 18 minutes or until bottoms are lightly browned.

By Carol

Cookie Press Shortbread
Dessert

Cookie Press Shortbread

4.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream together butter, confectioners' sugar, and vanilla in a medium bowl with an electric mixer until smooth. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

By Heather

Chocolate Chip Shortbread Cookies I
Dessert

Chocolate Chip Shortbread Cookies I

3.9

Prep
Cook
Total

Instructions

  1. 1 With an electric beater, mix together the butter or margarine and the confectioners' sugar.
  2. 2 Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
  3. 3 Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

By Suzanne Laberge

Rick's Special Buttercream Frosting

Rick's Special Buttercream Frosting

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
  2. 2 Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

By Rick Mazzuca

Special Buttercream Frosting

Special Buttercream Frosting

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
  2. 2 Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

By Rick Mazzuca

Pineapple Cream Cheese Frosting

Pineapple Cream Cheese Frosting

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

By Janelle Williams Hawthorne

Tom and Jerry
Drink

Tom and Jerry

4.3

Prep
Cook
Total

Instructions

  1. 1 Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
  2. 2 Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
  3. 3 In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
  4. 4 To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.

By Lorna