I had to add about 2 tbsp of corn starch per cup of sugar to it to make it the same consistency as Confectioners and i couldn't tell the difference after my frosting was made. Thanks for posting!
All the powdered sugar you buy has corn starch already added to it. That is why you don't get the same result just by blending sugar in the Kitchen Aid. (01/18/2006)
IMPORTANT NOTE: Actually, its not just about making the sugar into a fine powder in your blender and voila: for confectioner's sugar you must also add 3% corn starch to your mixture, not just to prevent caking (as some have mentioned) but also because it helps make your icing congeal (come together) and stay as firm as you desire, holding its shape. It would otherwise be too thin and runny without it and your icing would dribble all over, and eventually off of your dessert (after all, corn starch is a thickener and binder). (09/28/2007)
Is there anything else you can add to it besides corn starch? My daughter is allergic to corn? (12/28/2007)
Risa, we also have a food- and sugar-sensitive household, so I've been making powdered erythritol (of all exotic things). If you can't use corn starch, any form of powdered starch will work: potato starch, arrowroot, tapioca starch. You should be able to get any of this in a health-food store, if you can't find it in the regular grocery store. About a tablespoon of any starch per cup of sugar will do it. Starch keeps the sugar from getting all burnt and melty too. You can also whip this up in a small food processor, if you prefer. (01/13/2008)
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