Friday, 26 August 2016

Icing sugar / Confectioners’ sugar






Preparation Time : 3 mins      |      Cooking Time : 0


Ingredients :    
         
Ingredients
Measurements
Sugar (white granulated)1 cup
Cornstarch (recommended)1 tbsp
        
​Method :
  1. Take a blender. Wipe the inside part of the blender with a dry cloth. Any residual moisture will make the sugar stick to the sides, so be careful.
  2. Put sugar as much as it can comfortably fit, leaving a little space in the blender jar. 
  3. Then pulse until the sugar turns to very fine powder. Don’t just put the blender on high and leave it for a minute as the heat generated by the blender blades can burn the sugar. Pulsing for a few seconds, then checking the sugar, then pulsing again will prevent the sugar from becoming overheated.
  4. Once sugar has achieved the right consistency, put cornstarch into the blender,give a gentle mix and pulse for a couple of seconds to mix thoroughly. Don’t be tempted to throw the cornstarch in with the sugar at the start as it will hinder the sugar powdering process and will also contribute to the generation of unwanted heat.
  5. Sieve the powder to catch any lumps. This step is especially important if making an icing or glaze. If not using immediately, then just sieve right before using it in a recipe.
  6. Store in an airtight container.

​​Notes :
  • Confectioners’ sugar, icing sugar are same.
  • Adding cornstarch is mandatory for making glazes and icing, as it acts as binding agent & hence thickens the sugar into a proper paste.
  • In place of cornstarch,  arrowroot powder is a good substitute.​



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