Powdered sugar better than using granulated sugar when making icing?!


Question: Powdered sugar better than using granulated sugar when making icing?
I saw a video on how to make icing, the lady used granulated sugar instead and I was surprised that the consistency didn't look right to me than using powdered sugar.

Answers:

Hm! That's really odd--maybe she was making more of a glaze?
But yeah, powdered sugar dissolves more easily and creates a creamier icing. So you shouldn't use granulated.
The difference between frosting and icing?
-Frosting usually has some sort of fat in it that makes it richer and creamier than icing. It's usually spread on cakes, as opposed to piping.
-Icing is generally harder and more sugary than frosting, as well as thinner and more liquid-y. It's generally used for piping, as opposed to spreading.

So your birthday cake is covered in white frosting, but the "Happy Birthday" message, as well as the pink squiggles on the side, are icing.



You can't make buttercream with granulated sugar. Maybe she was making something else, like a glaze, that's cooked? Or divinity frosting?

Those words are pretty much interchangeable in the regular cook's mind, though I remember icing as a cooked sweet covering, while frosting is uncooked.



yes because it makes a thicker icing without having any clumps of sugar

years of cooking



powdered sugar is better. makes the texture moore creamier




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources