Confectioners' Sugar Recipes
Steve Said:Can I substitute granulated sugar with powdered or confectioners sugar in a cake recipe?
We Answered:I'm not sure how it would work in a cake. Made a Pavlova for a friend I was staying with. She only had powdered sugar. The pav cooked so flat I could have almost slid it under a closed door.
When I tried again with granulated sugar it came out perfectly - about 4" high.
BTW Pavlova is a NZ/Australian dessert topped with cream and fresh fruit. It's like a giant meringue. Because of the size the inside is soft and marshmallowy while the outside is crisp and crunchy. Just email me if you'd like a recipe.
Patsy Said:Can you use reg. granulated sugar to replace confectioners sugar in frosting recipe?
it won't mix the same
it'll be gritty
Steve Said:What is a recipe for old Fashioned confectioners sugar icing?
We Answered:Here's an "old fashioned" type of COOKED buttercream frosting. It's VERY vanilla, so it would be perfectly suited to a white cake......Enjoy!!!
3 cups plus 2 tablespoons sugar
1 cup water
1 cup egg whites (you can purchase "just eggwhites" now, near the eggs in the grocery)
1 1/2 pounds butter (6 sticks), softened
2 teaspoons vanilla extract
Special Equipment: candy thermometer
Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.
With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.
Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)
If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!
Charlene Said:Are there any icing sugar recipes that don't involve powdered / confectioners' sugar?
We Answered:Guess what? I was watching Martha or Rachel last week and they made powdered sugar! I already knew how, but it was fun watching them do it again. Here's how:
Put regular granulated sugar in the blender. Turn it on high speed and the action of the blades makes powdered sugar! Really! Just make small batches until you have enough for your recipe. Good luck on the cupcakes, and you are a nice friend to make a special yummy gift!
Tara Said:Can I substitute Splenda for confectioners' sugar in recipes?
We Answered:only if you want to give diarrhea.to half your friends
Billie Said:Does anyone know of a recipe for glazed icing that does not require confectioners sugar?
We Answered:I don't know if you can make a glaze without confectioners sugar, but if you have regular sugar you can make your own. Just put it into the blender a little at a time and turn the blender on. It won't be quite the same, but it should be close enough.