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No, powdered sugar is best for the royal icing that goes on the cookie as decoration. For the actual cookie, use plain granulated sugar.
Yes..... powdered sugar, confectioner sugar , icing sugar. Add water or juice and flavoring voila= icing
Powdered sugar, icing sugar and confectioners sugar are all the same thing. It is usually known as icing sugar in England and powdered sugar in the USA. Confectioners sugar is used as an international name.These are the same thing. Powdered sugar, icing sugar, and confectioners sugar are just different names for sugar than has been ground to a fine powder so that it dissolves very easily.
Icing sugar is normal white granulated sugar that has been powdered to be very very fine.
Royal icing and butter icing are completely different products. Royal icing is made with beaten egg whites (often as dry egg white powder) which break down when in contact with any fat or oil. Butter icing has a very high fat content, so the two types of icing are not compatible. If for some reason no sugar is available to make butter icing, it might be possible to reduce completely dry royal icing to a powder in a blender or food processor, then use that in place of powdered sugar for the butter icing. But that would be a very odd way of getting sugar by way of reverse engineering.
yes it is the same
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.
Cookie decorating icing is most often Royal Icing. Here are two simple recipes for Royal Icing from my site:Royal Icing with Meringue4 cups confectioners' powdered sugar, sifted3 tablespoons meringue powder1/2 teaspoon extract (vanilla, lemon or almond)1/2 - 3/4 cup warm waterRoyal Icing with Egg Whites2 large egg whites - to be safe, use a ¼ cup of store bought egg white instead of cracking an egg2 teaspoons lemon juice3 cups, confectioners' powdered sugar, siftedBeat all the ingredients a few seconds till all is moist then beat for about 10 minutes till completely smooth. Add sugar to thicken for piping borders and water to thin for filling interiors.
No, it's very finely ground sugar to which cornstarch is added to prevent lumping. It's also known as powdered sugar or icing sugar.Substitute: Mix 1 cup granulated sugar + 1 tablespoon corn starch in blender until powdery.
In order to make powered sugar icing you will need: 1 cup of powdered sugar, 1 tablespoon milk or water and 1/2 teaspoon vanilla. Throw all of these ingredients in one bowl and mix them until you have the perfect icing.
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.
The answer is yes, butter cream icing requires powdered sugar to come out correctly. If you don't have powdered sugar, regular granulated white sugar can be processed in an household blender,which will give it the right consistency for butter cream icing.