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How much cup is 320 gm of icing sugar?
Icing sugar is about 160 grams per cup. So that is about 2 cups.
Can you substitute icing sugar with powdered sugar?
If u wanted to make icing then icing sugar is better to be used. But if only sugar is available then you must melt it down in a saucepan.. Search it on google for how to do it as I'm not completely sure. I Just use icing sugar
How much sugar do you put in whipped cream?
Heavy cream, sugar and vanilla.
Is icing sugar suitable for dogs?
Yes. Just not too much
How much potassium in 1 cup of icing sugar?
That is about 4 cups.
How do you make an eggless chocoate icing?
i just use icing sugar, about a tablespoon of cocoa depending on how much icing sugar you use, a small amount of butter about a teaspoon and boiling water. just add more water or sugar to make it the thickness you want.
How do you make chocolite icing from scrach?
icing sugar in a bowl then a bit of butter - a teaspoon or less and then a small amount of cocoa - a tablespoon? depends on how much icing sugar you use but just make it to taste. then boiling water and mix until it is the right thickness for you.
How do you make butter cream icing with caster sugar?
Yes, you can. I use it instead of icing sugar (powdered sugar/confectioners sugar) because I think it tastes MUCH more delicous and less sweet and rich. But if you are going to use for whatever reason instead of icing sugar, I would recommend beating for much longer than you would with powdered sugar. Though, please do not get confused with caster sugar and granulated. In America they use granulated sugar in baking, and I think (I may be wrong) they call caster sugar super fine sugar. Also, you will get a better result if your caster sugar is newish. If not it can get gritty and become more-a-less like granulated. If so, put it into a sieve (sifter) and rub your fingers or spoon against it, this will get rid of chunks. So, yes you can :D
How much glycerin to put in icing sugar?
There are many types of icing and frosting, the amounts of sugar for each vary. Please see the links below for a wide variety of icing recipes, many of them simple to do.
How many cups is equal to 500grams of icing sugar?
One cup is 250 gm. -So 500 gm is about 2 cups.
Can you substitute powdered sugar with granulated sugar in a frosting recipe?
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.
What is the difference between whipping cream and whipped cream?
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Besides its lovely finish it also colors beautifully which makes it a favorite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, and lettering). It is simply a mixture of powdered (icing or confectioners) sugar, lemon juice, and raw egg whites.Buttercream Icing is an easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar."Recipes for both follow:Buttercream Icing:* 1/2 cup shortening* 1/2 cup butter, softened* 1 teaspoon vanilla extract* 4 cups confectioners' sugar* 2 tablespoons milkDIRECTIONS1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.Royal Icing Using Egg Whites:2 large egg whites2 teaspoons fresh lemon juice3 cups (330 grams) confectioners (powdered or icing) sugar, siftedRoyal Icing Using Meringue Powder:4 cups (440 grams) confectioners' (powdered or icing) sugar3 tablespoons (30 grams) meringue powder1/2 teaspoon extract (vanilla, lemon, almond)1/2 - 3/4 cup (120 - 180 ml) warm waterNote: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.Makes about 3 cups
