Refined white sugar, when ground, has the closest texture to icing sugar. Breaking down more than a cup at a time won’t produce results as even in consistency.
If you plan to use the sugar right away, cornstarch isn’t necessary. If you’re low on cornstarch, one teaspoon (six grams) will work.
Alternately, you can use a spice grinder or coffee grinder, but be aware these may absorb flavor from previously-used spices or coffee. You may want to avoid using a plastic blender. It’s unlikely – but possible – that sugar crystals may cause scratches to a plastic appliance. If you’re using a blender or food processor with multiple settings, choose “pulse” or “blend. ”
The sugar is done when it looks fine-grained and fluffy like confectioners’ sugar. [7] X Research source
Sifting aerates the sugar so that it’s lighter, fluffier and clump-free. If you don’t have a sifter, you can use a tea strainer or colander. Alternately, you can aerate the sugar by mixing it with a wire whisk. [8] X Research source
For a simple icing, combine a cup (220 g) of powdered sugar with a tablespoon (15 ml) of milk and 1/4 teaspoon (1 ml) of flavoring, such as vanilla extract, rum or lemon juice.
The flour icing technique can be used to make either flour buttercream icing or cooked cream cheese icing. Use butter to make flour buttercream, and cream cheese to make cream cheese icing. [10] X Research source This icing recipe will make enough for 24 cupcakes, or two 8-inch (20-cm) cakes.
If you don’t have a stand mixer or electric beaters, beat the mixture vigorously with a whisk.
The mixture is done blending when the ingredients are evenly combined and the icing becomes light and fluffy like whipped cream. [12] X Research source
You can refrigerate this icing overnight. Before using, allow it to warm to room temperature, then beat it again to the proper consistency. [13] X Research source
You can use evaporated milk instead of cream.
Boiling the mixture for 2. 5 minutes allows the sugars to begin caramelizing.
The purpose of the baking soda is to prevent the sugar from hardening. You can also beat the mixture in a stand mixture. Once the sugar mixture boils, add the baking soda and vanilla and transfer it to the stand mixer bowl.
If you have a stand mixer, remove the bowl and whisk the ingredients together right in the bowl. The purpose of the salt in this recipe is to break down the egg albumen, meaning the icing won’t have an eggy taste.
The mixture is done when the eggs are heated through and become thin and runny.
The icing will be the consistency of shaving cream when it’s ready, and it will hold its shape when you pull the whisk out.
