Assemble all of the ingredients listed above in the recipe. Place all in a medium sized bowl and mix with a hand mixer until all is combined.
The frosting is ready after all ingredients have been incorporated. If the frosting is too thick, add a teaspoon of water until it reaches the desired consistency.
Drop a few drops of food coloring into the prepared frosting and stir thoroughly to give it a color. Use one drop for a light color and four or more drops if a darker color is desired.
This recipe works well for frosting sugar cookies, cup cakes and brownies and can be easily doubled if needed.
A light banana bar with a sweet glaze on top. The bars are moist from the sour cream and the banana doesn't overpower. Perfect to use up those over ripe bananas.
A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.
A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.
A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.