Can you grind the cane sugar and put a little cornstarch to make a sugar icing?

No, icing sugar is incredibly fine ground up sugar. Cornstarch (although it looks similar) is cornflour; a type of flour made from corn kernals. Cornstarch is not 'sweet' in the same way that icing sugar is.

No, in most recipes icing sugar and white sugar are not interchangeable. Cornstarch is added to icing sugar, and it is much finer than white sugar.

You can put regular granulated sugar into a blender or food processor to make your own icing sugar. The only difference will be that it doesn't have the bit of cornstarch to keep it from clumping. Icing sugar is also called confectioner's sugar or powdered sugar. Not superfine. That's a little coarser and good for meringues.

i would not use granulated sugar while making buttercream icing. i would only use icing sugar. icing sugar usually has cornstarch mixed in with the powdered sugar. even if you added cornstarch to granulated sugar it would still give you a completely different texture than icing sugar...it would feel very gritty.

Icing sugar is also called powdered or confectioner's sugar. You can make it by putting ordinary sugar in a blender until it is powdery, and adding a pinch of cornstarch to keep it from clumping.

Castor sugar is too coarse for icing.If you have no proper icing sugar (and a lot of patience) you can grind regular sugar in the blender.

Normally yes... However, some powdered sugars have a tiny amount of cornstarch added to prevent the sugar "clumping". Whereas standard icing sugar never has added cornstarch. For most baking purposes they are interchangeable, but it's worth checking the box if you're baking for anyone with allergies.

Well, today I made cupcakes, and a reliable source told me (since we didn't have icing sugar at the time) to take normal sugar and grind it in our coffee grinder, and then use it as icing sugar. At first, I thought it was crazy. Then I thought it was perfect! Then I didn't think it was so great. It was kinda hard to mix, and if you had leftover ground up coffee beans in there, the icing would end up with black specks in it. In the end I used the same icing with much help from a very good friend. It wasn't as good as icing with icing sugar, but it was icing. My friend said it was too sweet for her, and I kind of agreed with her, since the sugar is actually sugar. ---- Warning: * Be aware that after you apply the icing to your baked goods or food item, the icing hardens easily, but when poked the icing cracks. * The icing may be too sweet for your liking * It can easily harden * It's kind of hard to apply Tips: # When you use the sugar, it is the same as using icing sugar, use water or margarine for the icing. # If the icing gets too hard, mix it up a bit and add some water. # If the icing gets to liquidy, add a bit more ground-up sugar. Hope that helps! YOU CAN MAKE ICING SUGAR (CONFECTIONERS SUGAR) FROM GRANULATED OR CASTOR SUGAR. Put granulated sugar in a blender and blend until it forms icing sugar. Icing sugar is just a much finer form of granulated sugar. Also, icing sugar is more expensive than granulated sugar so this is a way to save money too. In regard to the former (original) answer, some coffee grinders are a form of blender, just smaller. In fact, you can grind coffee beans in a blender. You can also grind peanuts in a blender to make peanut butter.

Icing sugar, also called confectioner's sugar and powdered sugar, is very finely powdered refined white sugar, with a small amount of cornstarch added. You can process regular granulated white sugar to a very fine powder in a blender, food processor or whirligig coffee grinder. Then place 2 Tbs. cornstarch in the measuring cup before filling with the processed sugar as you measure for your recipe.

Cornstarch is added to confectioners (powdered) sugar to prevent the sugar from lumping, so the amount is quite minimal. And adding cornstarch to granulated sugar isn't what makes it confectioners sugar. Confectioners sugar is much finer and softer than granulated sugar, it has a texture much like that of cornstarch. So you would have to be able to grind granulated sugar into a very fine powder in order to make it like confectioners sugar.

no no no It depends on the brand. Starch is added to icing (confectioner's) sugar to prevent caking during storage. For example, Lantic Icing sugar uses cornstarch which is gluten free. If ingredients aren't listed check GF websites/forums or contact the company and ask what starch is used.

Cornstarch is cornflour, just ground to a smaller diameter. If you have cornflour and a grinder, just grind it some more, just like you would grind crystallized sugar into icing sugar. Once you are done, use a thin sieve to filter out the remaining flour-size grain. The only type of cornflour that cannot be ground into proper starch is if it still contains the germs or skins of the kernels, but most corn flour already has these parts removed, for instance in order to extract maize oil.

Well , The icing sugar lasts a little bit after the date of packing , although it will still be edible. I hope this answer helps!

You cannot substitute caster sugar for icing sugar if you are making icing......because icing sugar is more of a power an caster sugar is a grain (if you know what i mean) and icing sugar is used because it dissolves easily.i Hope that my answer has helped you!!

yes, equal amounts of both, then mix in mixer for 15 to 20 seconds

No. Icing sugar is very finely ground, like a powder, so it dissolves in the butter and makes the frosting smooth. White sugar has little granules and if you use it in frosting your frosting will be grainy and crunchy.

Amount :4 dl (decilitre) of icing sugar Equals : 400 ml (millilitres) of icing sugar Amount : 4 dl (decilitre) of icing sugar Equals : 1.5999999999999999 cup Metric of icing sugar Amount : 4 dl (decilitre) of icing sugar Equals : 211.33764188651872 g (gram) of icing sugar

No. you see, regular sugar is more grainy and is not good for icing. Confectioners' sugar (icing sugar) is good for icing, because it has the power to bind up the water to it and absorb If you were to take a half cup of icing sugar and a cup of sugar, with a small amount of water, the icing sugar will absorb it better, while the sugar will just dissolve into a syrup

Yes..... powdered sugar, confectioner sugar , icing sugar. Add water or juice and flavoring voila= icing

Confectioner's sugar is icing sugar mixture (pure icing sugar with a small amount (about 3%) of starch added as an anti-caking agent). Pure icing sugar is very fine powdered refined sugar with no added starch.

If you are making icing, yes. If you are making a meringue, no.

Icing sugar is normal white granulated sugar that has been powdered to be very very fine.

You can, but royal icing sugar has added egg white powder - this is what causes the icing to set really hard when it's done. So the resulting icing that you make from royal icing powder will set much firmer than icing made from plain icing sugar.

If you add water to icing mixture, it will eventually harden. On the other hand, icing sugar won't.

Icing sugar is a solid.