frosting w/o powdered sugar

Help! I’m getting married and I don’t know what to do for my wedding cake. Does anyone have a substitute for powdered sugar? My allergies are all fuit, all nuts, corn, soy, and tomato. Thanks

I just went to a site a used to love to visit, until my allergies came along!
At allrecipes.com, I did a search of frosting recipes, excluding powdered sugar, etc., and came up with several! Do the search yourself, or just find Caramel cream frosting, caramel frosting II , creamy frosting, or creamy whipped frosting.
Hope this helps. Search that site and tell it which ingredients to exclude it these don’t work. I’ve decorated cakes before and it looks like these would be hard to use for actual ‘decorating’ , but for frosting, they’d be fine.
This site is usually very hard to use when you have allergies, but a simple request like this is much easier.

I’ve been thinking of this problem since I was here last.
None of my cake decorating books have a recipe for decorator’s icing WITHOUT confectioner’s sugar (which contains corn starch). I think a cooked icing using granualed sugar is all you could do. Even paste colorings for icing contain corn, so…
You could ice the cake with cooked icing and then decorate it with flowers! There are beautiful silk flowers which would look great on a cake (my wedding cake had a silk daisy arrangement on top).
Edible flowers would look GREAT! When you eat flowers, you eat the petals, NOT the pollen-laden center. So, a bouquet of flowers on the top would look great and loose petals could be scattered all around the rest of the cake. Am I making sense?
Example—a small bouquet of whole roses on the top and rose petals scattered all around the rest of the cake.
Edible flowers: rose, any culinary herb flower, anise hyssop, nasturtium, sweet violet… Be sure to check on whichever flower you choose, just to be sure.
Advantage of fresh over silk—you can scatter petals all over the cake and not have problems with people wondering if they can eat them. Well, people may still wonder, but they’d be okay! And these would add color to the cake without using paste icing coloring.
Makes me want to go bake a cake!

just an idea: if the root of your problem is the corn starch in powdered sugar… you can buy extra fine sugar (at health food stores) and then mix in arrowroot or finely ground rice powder instead of corn starch. it’s 1 tbsp of arrowroot/rice powder to 1 cup of sugar. you may want to whir it through a blender or food processor for a couple of minutes to help powder it down even more.

Arrowroot! I really need to look into that. Thanks!

Actually allergygrocer.com sells a corn-free powdered sugar, and during passover season you can sometimes fine KFP powdered sugar which doesn’t contain corn.

Otherwise, the extra-fine baking sugar with a little safe starch (tapioca, potato, arrowroot, whatever) should work ok. The icing might be a touch grainier due to the extra-fine baking sugar not being as fine ground as powdered sugar, but it shouldn’t be too noticable if anyone notices at all. (You can also put sugar and starch in your blender to make powdered sugar, but its really hard on your blender and you can only do a very small amount at a time without “burning” the sugar or destroying your blender.)