Advice about confectioner's sugar, please?!
Advice about confectioner's sugar, please?
Sometimes recipes specify confectioner's sugar, but the
kind available to the general
public is not it ...
ex:
+ for doughnuts .... if you buy them with xxxx, the sugar always feels 'cool' on your lip, and is finer than that on the supermarket shelves
+ for melon; I was in London one year ... the hotel where we stayed served honeydew melon with a dish of xxxx sugar mixed with dry ginger powder ... and yet efforts to duplicate it at home failed ... the sugar at home simply did not blend with the ginger powder
+ when you roll cookies in xxxx sugar, it also is not quite right .... for ex. Viennese crescents, or Mexican Wedding Cookies, Greek Kourambeides ... all take a good layer of xxxx
+ when you roll chocolate truffles in a mixture of xxxx and chocolate powder, also the blend is imperfect ... if you roll them in chocolate powder, it gives a mighty bitter coating ... I have seen sweet chocolate powder for sale, but can't find it right now
thank you...
1 month ago
Oh, yes.... the question! The question is: what kind of confectioner's sugar are they using? How to find it, please?
Answers:
1 month ago
Oh, yes.... the question! The question is: what kind of confectioner's sugar are they using? How to find it, please?
I looked through some of the answers... You definitely want the label to say cane sugar. Beet sugar is grainier that cane and that is why it doesn't mix well.
If you get the 10x at the grocery store - make sure you sift it first. That will help it mix better. It wouldn't hurt to do it more than once to get air into it.
Check at specialty food stores like a restaurant supply house or a cake and candy supply house. They will usually have the type of sugar you want - I think it would be a 12 -14x sugar. make sure if they way that they wlll order it for you that you ask what sizes are available. You might end up with a 50 lb. bag....Some gourmet food shops carry the higher X - but it will be expensive there.
I use powdered sugar and it seems to work... I'm in the USA.
I, also, should mention that I use C and H which is a cane sugar versus a beet sugar.
There are some professional bakers that claim that there is a difference between cane and beet sugar.
Also, I believe the powdered sugar and confectioner's sugar available in American supermarkets are considered 10X.
Just look for 10x Confectioners Sugar or icing sugar. It should be in any supermarket.
when they say confectioner's sugar, they are talking about powdered sugar. It's on the same aisle as regular sugar or sometimes is with 'baking goods' and looks like flour.
I never have a problem with regular 10x powdered sugar, and I'm pretty sure that's what most people use. You can actually make it yourself by putting regular sugar in the blender: that way you can experiment with different fineness for your own taste.
just use powdered sugar and sift it.
If you put you caster or fine white sugar in a blender and blitz until it is really fine then put in an air tight container with an unsplit vanilla pod! This really works well! As you use the sugar just top it up and the vanilla should last 2 -3 months then just replace it!
I'm only aware of a single kind of "confectioner's sugar" or powdered sugar, even in bakery supply houses. BUT...what you may be referring to could be what is called superfine sugar. This is sugar with very small crystals, much finer than our normal "white" sugar. If its not available at your local grocers, you can try to duplicate it (I have done this, as superfine sugar is used in some kinds of baking to achieve a finer texture) by whirling the sugar in a blender. Don't overdo it, but you want it to be much finer than what you see in the sugar bowl. It won't be perfectly even in size of granules, but it works pretty well.
con・fec・tion・ers' sugar
NOUN:
1: Finely pulverized sugar with cornstarch added.
I looked for powdered sugar with no luck.
I see people are using xxxx sugar..
But I only remember these being called superfine and they lack the corn starch.
not really the same results >>???
But what do I know!