Recipes with powdered sugar
2,769 recipes
Sunflower Cookie Wedges
Giant sunflower-shaped cookie with heart-shaped petals around the edge, frosted center sprinkled with chocolate chips and sunflower seeds. A showstopping party dessert you slice into wedges.
Espresso Cake
Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.
Espresso Cake
Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.
Vanilla Rosettes with Sweet Icing
Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.
Pain Perdu
An elegant French toast with a touch of lemon,
for a company brunch.
Orange Lemon Frosting
Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.
Luxe Layer Extravaganza
Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.
Pear Breakfast Cake
Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.
Orange-Berry Cake
Orange-berry bundt cake, a rich, moist citrus pound cake brightened with orange juice and lemon, made tender with heavy cream and extra egg yolks, then dusted with sugar and crowned with fresh raspberries.
Awesome Lemon Tea Bread
Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.
Spiced or Plain Butterhorns
Spiced butterhorn rolls made with yeasted dough cut into wedges, spread with egg white and sugar, sprinkled with nuts, and rolled into crescents with a butter frosting.
Scotch Shortbread
Classic Scotch shortbread with butter, powdered sugar, and a hint of almond extract. Just five ingredients pressed into a pan and baked until golden and crumbly.
Lisa's Taffy Dip for Apples
Lisa's taffy apple dip with cream cheese, brown sugar, powdered sugar, and vanilla. A four-ingredient party dip that tastes like a caramel apple without the mess.
Orange Glaze
Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.
Maple Glazed Pumpkin Ring
Maple glazed pumpkin ring cake with brown sugar, cinnamon, allspice, and real maple syrup in both the batter and the sour cream glaze.
Classic Chocolate Glaze
Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.
Giant sunflower-shaped cookie with heart-shaped petals around the edge, frosted center sprinkled with chocolate chips and sunflower seeds. A showstopping party dessert you slice into wedges.
Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.
Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.
Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.
An elegant French toast with a touch of lemon, for a company brunch.
Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.
Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.
Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.
Orange-berry bundt cake, a rich, moist citrus pound cake brightened with orange juice and lemon, made tender with heavy cream and extra egg yolks, then dusted with sugar and crowned with fresh raspberries.
Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.
Spiced butterhorn rolls made with yeasted dough cut into wedges, spread with egg white and sugar, sprinkled with nuts, and rolled into crescents with a butter frosting.
Classic Scotch shortbread with butter, powdered sugar, and a hint of almond extract. Just five ingredients pressed into a pan and baked until golden and crumbly.
Lisa's taffy apple dip with cream cheese, brown sugar, powdered sugar, and vanilla. A four-ingredient party dip that tastes like a caramel apple without the mess.
Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.
Maple glazed pumpkin ring cake with brown sugar, cinnamon, allspice, and real maple syrup in both the batter and the sour cream glaze.
Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.
