A method of creating sweet topping for baked goods that avoids the use of confectioners’ sugar is characterized by employing alternative sweetening agents and thickening techniques. For instance, a cooked flour frosting utilizes a roux base for structure, while honey or maple syrup provides sweetness, bypassing the need for finely ground sugar.
Recipes that omit the standard ingredient offer advantages such as reduced sweetness levels and the ability to control sugar content more precisely. This approach can also cater to dietary restrictions or preferences, allowing for the use of more natural or less processed sweeteners. Historically, before the widespread availability of commercially produced powdered sugar, similar techniques were likely employed out of necessity.
