How to Make Confectioners (Powdered) Sugar

RE: How to Make Confectioners (Powdered) Sugar Post By (Guest Post) (11/10/2008) This recipe is missing two tablespoons of corn starch per cup of white granulated sugar. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By ariela and lauren and jenny (Guest Post) (10/11/2008) Thank you! We love this idea! Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By sherrie (Guest Post) (09/21/2008) I'm so glad I found this page, but I'm a little confused as to whether I should use 1 or 2 tbsp of corn starch for every cup of sugar. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By gilbert (Guest Post) (02/25/2008) Can I ask if muscovado sugar be made into powdered form and be like a confectioners? And how? I really need it for school purposes. tnx Editor's Note: Because muscovado sugar is like brown sugar (contains molasses) I don't know how if would work. It might end up kind of gummy rather than powdered. You could try a little and see. Let us know how it works out. Also, adding a little bit of corn starch would help. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By McJohn (Guest Post) (01/13/2008) 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 [whatever] starch per cup of sugar will do it. [Whatever] starch keeps the sugar from getting all burnt and melty too. You can also whack this up together in a small food processor, if you prefer. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By Risa (Guest Post) (12/28/2007) Is there anything else you can add to it besides corn starch? My daughter is allergic to corn? Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By Jessie (Guest Post) (12/02/2007) Confectioner's sugar is it not icing sugar. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By mi4ke (Guest Post) (11/21/2007) ladybugjane; you *do* mean 3% (three percent) corn starch to the mixture, not 30%, do you not? Editor's Note: Yes, it would be 3%. It must have been a typo. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By ladybugjane (Guest Post) (09/28/2007) IMPORTANT NOTE: Actually, its not just about making the sugar into a fine powder in your blender and voila: confectioner's sugar--you must also add 30% 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, where 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). Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By Jeannie (Guest Post) (09/21/2007) I had a cookie icing emergency and this really worked! My royal icing came out perfect! I did use 1 tablespoon corn starch per cup of sugar, and that kept it from clumping. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By The man (Guest Post) (08/04/2007) Thank you very much, the recipe was very helpful in topping a funnel cake. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By Diane (Guest Post) (02/22/2007) your posting was and has been so very helpful thenk you. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By Jess (Guest Post) (01/18/2006) 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. Report Spam or Abuse RE: How to Make Confectioners (Powdered) Sugar Post By Beth (Guest Post) (01/02/2006) 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! Report Spam or Abuse