Why is flour and icing sugar sifted?!
Why is flour and icing sugar sifted?
Answers:
To make the icing nice smooth texture, and not clumpy
To get more air into the flour and sugar. It makes the icing lighter and not as dense.
to break it apart, seperate very finely.
once sifted you can be sure there are no lumps or any other particles ,you repeat it a couple of times to incorporate air into it,so the cake you make with the flour is lighter than if you used unsifted flour ,i don't know if the same holds good for icing sugar & the icing on the cake.
You sift flour and powdered sugar to get the lumps out. You can also add all dry ingredients together and sift together. This will evenly distribute all dry ingredients. When sifting you actually are adding air. This makes for a fluffier cake. For gravies and sauces you want to sift so there are no lumps when you are finished. Hope this helps.
To break it up and to make it light and airy. :)