sugar is sugar ground to a powder and usually mixed with an anti-caking
agent such as starch. The coarseness of the grind is given by the numbers,
such as 10x for the finest, and 6x for standard. A brand of sugar when
tested side by side with another may have a different coarseness to
it, easily detectable by tasting and sometimes by touching. Powdered
sugar also goes by the names 'confectioner's sugar' and 'icing sugar'.
Powdered sugar is great for using in recipes where the sugar needs to
be fully blended, like icings, frostings and the like, and for creating
decorative marks on cakes and pastries.
Notes: The name of the sugar may represent a product that differs
from country to country. "Pure icing sugar" from Australia
means just that, no added ingredients such as starch mixed with it—just
sugar ground to a fine powder. This is a preferred powdered sugar for
some recipes but can be hard to find elsewhere. Icing sugar from the
UK is powdered sugar similar to Australia, but may or may not contain
cornstarch. Icing sugar from Canada is powdered sugar with cornstarch
in it. Some links to read up on this sugar and powdered sugar in general
Australia, supplier of Australian sugar products.
Essential Ingredient store chain's info page on the different
sugars available in Australia.
to corn and need powdered sugar? This link is for making
powdered sugar with tapioca or potato starch from Nestlé
are some recipes using powdered sugar.
Glaze for Coffee Cakes
1 c powdered sugar
1 T butter, softened
1 1/2 T milk
1/2 t vanilla
Mix all together.
Add in more milk if desired. Use to glaze quick and yeast coffee cakes.
Butter Orange Frosting
1/2 c whole butter,
3 cups powdered sugar, sifted
1/3 c orange juice
In heavy bottomed
saucepan over medium-low heat, stirring constantly, cook butter until
golden brown. Pour this into a bowl and add powdered sugar and orange
juice. Mix well. Add additional sifted powdered sugar if frosting to
adjust to desired consistency.
c powdered sugar
T evaporated milk
|1/2 c flour
||1/2 t vanilla
|1/4 t salt
||1 oz. unsweetened
|1/3 c oil
||1/2 c walnuts,
Preheat oven to
In mixing bowl,
mix sugar, flour and salt. Make a well in center and add in the oil,
egg, and vanilla. Stir and mix in the melted chocolate. Mix until the
mixture is smooth. Spread this onto a lightly greased 15" by 10"
baking pan with sides. Sprinkle evenly with the nuts. Bake for about
10 to 15 minutes, or until done. Remove from oven, let cool for about
5 minutes, and cut while warm into desired sized squares. Let cool completely,
then remove from pan.
c peanut butter, creamy style
c powdered sugar, sifted
|1/4 c butter
||5 to 7 T milk
||1 t vanilla
In mixing bowl with
electric mixer, beat peanut butter and butter until very light. Add
in slowly, alternately, the powdered sugar and milk until the frosting
is of desired consistency. Add in the vanilla.
the files of Renee Shelton.
Casella, Dolores. A World of Breads. New York: David White, 1966.
Wayne. Professional Baking. New York: John Wiley, 1985.
recipe adapted from an old box of C&H Powdered Sugar.