Magical Frosting Dust | Cupcake Project

Magical Frosting Dust

Frosting Dust

 

Imagine a frosting that comes in powdered format.  When you eat it, it dissolves in your mouth and tastes just like buttercream.  When Jonathan tried it for the first time, he screamed and called it “black magic.”  I’ve named the frosting of the future something a bit more friendly: magical frosting dust.

Magical frosting dust came to be when Heather Saffer asked if I would join the virtual book tour for her new and fabulous book, The Dollop Book of Frosting.

DollopBookofFrosting

Heather asked if I could create a giftable frosting for the tour.  I don’t think this is what she had in mind:

Vanilla Frosting

 

I took the vanilla and mocha frosting recipes from her book and powdered them to make them as giftable as a tin of cookies.

I know you have a lot of questions.  So, let’s start to tackle them.

What Can You Do with Magical Frosting Dust?

Frosting Dust

 

I suggest using magical frosting dust wherever you would dust something with powdered sugar.  It serves the same purpose, but it’s SO much better!  I used magical mocha frosting dust on cheesecake and magical vanilla frosting dust on a brownie.  I’d love to try strawberry frosting dust on pancakes, or a magical dust version of Heather’s pistachio coconut frosting on a lemon meringue pie.  How about chocolate chili frosting dust over ice cream?  You can even use frosting dust on top of piped frosting for a double hit of frosting!

Can You Turn Magical Frosting Dust Back Into Fluffy Frosting?

I tried this, but couldn’t get it to work.  Think of frosting dust as a totally separate entity.

Can You Spread Frosting Dust?

You can’t spread frosting dust.  It’s a powder.

Can You Make Frosting Dust into a Really Fine Grain?

OXO Good Grips Food Mill

If you have a food mill, you could make frosting powder extremely fine.  Using my food processor, I could only get it as fine as you see in the photos in this post.  I tried using a sieve, but it was to difficult to press the clumps through - not worth the effort.

View on Amazon.com

Can You Melt Frosting Dust?

I did two different experiments on melting frosting dust.  First, I put some on a piece of toast and toasted it – not recommended!  The frosting dust spread a little, got chewy, and ended up looking like circles of mold growing on the toast.  Next, I tried baking some frosting dust into a cookie recipe.  In that case, the frosting dust did melt, but it just tasted like I had put way too much butter in the cookies.  I’d stick to using frosting dust on already-baked desserts.

How Long Does Frosting Dust Last?

It lasts about a week.  However, you could freeze it to extend the life.  If you are using a frosting that you would normally keep refrigerated, I would suggest refrigerating the frosting dust as well.

Can You Turn Any Frosting into Frosting Dust?

I haven’t tried them all, but as long as your frosting has fat content, you should be able to turn it into frosting dust.

And now… the one you have been waiting for….

How Do You Make Magical Frosting Dust?

Magical Frosting Dust

Maltodextrine- 8 oz.

The secret to making magical frosting dust is maltodextrin.  I know maltodextrin sounds all scary and chemical-like, but it's actually produced from starches of corn, wheat, potatoes, rice, or tapioca.  I wouldn't dive into a vat of it.  But, I'm comfortable eating it.  Read more on Fooducate and make your own call.  Because Maltodextrin is sometimes used to improve the mouth feel of beer, you may be able to find it a homebrew supply store near you.

View on Amazon.com

My instructions below are based off of an article on converting high-fat liquids into a powder on Molecular Recipes.

Magical Frosting Dust

Magical Frosting Dust

Ingredients

  • Your favorite frosting
  • 2.6 ounces of maltodextrin for every 1/2 cup of butter in your frosting. If you have other fat in your frosting recipe, such as cream or milk, you'll need to add additional maltodextrin to keep a ratio of 40% maltodextrin to 60% fat in the end product. Don't want to do the math? You can always just add a little bit at a time until it works.

Instructions

  1. Use a double boiler or a metal mixing bowl over a pot of boiling water to heat the frosting until it becomes a thick liquid. Stir regularly during this process.
  2. Remove frosting from heat.
  3. Using a spatula, mix in maltodextrin (I found that when I used an electric mixer, it made the powder too clumpy).
  4. The frosting will magically turn into frosting dust.
  5. Use on everything!

Notes

Frosting dust lasts about a week. However, you could freeze it to extend the life. If you are using a frosting that you would normally keep refrigerated, I would suggest refrigerating the frosting dust as well.

http://www.cupcakeproject.com/2013/11/magical-frosting-dust.html

Special Thanks

Thanks to everyone in the Facebook community who helped me decide what to name magical frosting dust.  Special thanks to Cathleen Wessely Helin who came up with the name “frosting dust” and Gail Hernet Springsteen who used the word “magic”.

Also, thanks to Heather for including me in her book tour.  Follow along with the rest of her tour to get some fantastic frosting ideas, and be sure to pick up a copy of her book, The Dollop Book of Frosting – she has so many creative frosting recipes in there!

Did you love this post?
Share It
Get Free Updates

17 Responses to Magical Frosting Dust

  1. The Partiologist November 18, 2013 at 8:43 pm #

    This really sounds MAGICAL! Oh my goodness I can’t wait to give it a try – this is going to be the most fun I’ve had making frosting in a long time!! :) Thanks for sharing!!

    • Stef November 18, 2013 at 8:47 pm #

      Can’t wait to hear what you think!

  2. Rachel November 18, 2013 at 9:34 pm #

    Is online the only way to find the Malodextrine? Sounds so fun I don’t want to wait to order it!

    • Stef November 18, 2013 at 10:51 pm #

      If you have a home brewing store near you, you may be able to find it there.

  3. Karla Baker November 18, 2013 at 9:49 pm #

    What is Malodextrine? Never heard of it. Thanks.

    • Stef November 18, 2013 at 10:53 pm #

      Sorry, I thought that was in my post, but it was getting cut off for some reason. I’ve re-added it so have a look.

  4. mom929 November 19, 2013 at 10:08 am #

    Maybe it’s because I’m busy planning recipes for Thanksgivukkah (and I’m DEFINITELY planning tzimmes pie), but I can’t help but to think how much my family would love this on matzoh brie or my flourless chocolate cake that we eat during Passover. If maltodextrin is made with corn, rice, or potatoes then I could serve it during Passover, but not wheat. The link to the Amazon product doesn’t give ingredients. Do you know what’s in that? Do you know if there is a way to be sure what is in your maltodextrin?

    Either way I will absolutely try it other times of the year, but I can imagine that mocha frosting dust would be stellar on flourless chocolate cake instead of the typical powdered sugar

    • Stef November 19, 2013 at 3:02 pm #

      Ooh.. I love the idea of putting it on flourless chocolate cake! You could use tapioca maltodextrin (http://amzn.to/1dfbPM5). I believe that tapioca is Kosher for passover.

      • mom929 November 21, 2013 at 6:26 am #

        Perfect! Thanks

  5. mez November 19, 2013 at 2:25 pm #

    Would this work with icing that’s made with no butter all shortening?

    • Stef November 19, 2013 at 2:59 pm #

      I don’t see why not.

  6. chocolate November 21, 2013 at 10:46 am #

    Good answer back in return of this query with firm arguments
    and describing the whole thing about that.

  7. Emily November 24, 2013 at 11:03 am #

    Do you have specific measurements, not in weight, for the maltodrextin? I don’t have a scale.

  8. Emily November 24, 2013 at 11:07 am #

    Also, would this work with cream cheese instead of butter, and is there a minimum amount of fat content that needs to be in the recipe for it to work?

  9. Tesei November 27, 2013 at 3:50 pm #

    Super post!!!!! Thank you!!!

  10. Lisa December 1, 2013 at 3:54 pm #

    I tried this recipe but my frosting just came out in one gooey lump. I tried adding more maltrodextrin but it didn’t work. Any advice for the second try?

  11. christi April 11, 2014 at 12:25 pm #

    Maybe it was convered and i just didnt’ see it, but could i just use tapioca starch instead of maltodextrin… i feel much safer and have absolutely no qualms diving into a vat of it!… if i wouldn’t dive into i certainly wouldn’t feel comfortable eating it nor giving it to my child to eat… so that analogy made me a little more than a tad cautious.

Leave a Reply