Making confectioners sugar

Kate · Posted: Wed Jun 21, 2006 6:30 am Post subject: Making confectioners sugar

Cake's all ready and oops.....
not enough powdered sugar for the icing.
What to do?

It is possible to turn granulated sugar into a close substitution for confectioners' sugar. After all that's all powdered sugar is.

I use my blender to get it started, on the high speed setting, until the granules begin to break down. I then transfer it to my food processor if it's not fine enough. Always start with small batches of sugar, processing completely until you have enough.

1/2 cup is a good amount to begin with.I start the blender on the highest speed, making sure the container is completely dry inside first. Open the feed hole in the lid and slowly pour the sugar in.
It takes about 4 minutes to get decent results. A small amount of cornstarch (1% to 3%: I normally use 1/2 tsp per 1/2 cup sugar) can be added to aid in the texture and prevent lumps but try it without first.

If it's superfine sugar you need for baking or bar drinks, use this method but process only until the correct grain is acheived, and skip the cornstarch.

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A closed mouth gathers no feet.

paulamathers · Posted: Thu Sep 07, 2006 4:21 pm Post subject:

never thought of adding cornstarch, great tip, thanks x

Kate · Posted: Fri Sep 08, 2006 3:25 am Post subject:

My pleasure Paula!
_________________
A closed mouth gathers no feet.