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Powdered Sugar
A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries. Powdered sugar can be used as a barrier to keep fillings from being totally absorbed into surrounding foods. As an example, by sprinkling a dusting of powdered sugar in pastry shells, it will keep the icing from making the shell soggy. Pie shells and cake layers are two additional examples where a dusting of powdered sugar helps to keep the icing from being absorbed.
Despite the compact texture of the sugar, it can be measured the same as granular sugar. To store, keep in a cool dry area since it does not need to be refrigerated. Powdered sugar is also referred to as confectioners' sugar or icing sugar.
Reviewed By: chivisan's Rating:
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Ingredients included in this recipe are powdered sugar, milk.
Ingredients included in this recipe are Sugar.
Ingredients included in this recipe are flour, milk, sugar, butter.
Ingredients included in this recipe are gluten free butter, Splenda brown sugar, Eggs Beaten, gluten free all-purpose flour, baking powder, chopped pecans.
This versatile Powdered Sugar Frosting recipe can be made thick enough to use for detailed decorating and it can be easily thinned down to be used as a glaze. It works well for cake decorating, frosting cupcakes and brownies, and for decorating cookies.
Powdered Sugar Frosting Recipe
2 1/2 Cups powdered sugar
2 Tablespoons water
1 Tablespoon light corn syrup
1 Tablespoon softened butter
1 Tablespoon vanilla extract
Food coloring to tint
Assemble all of the ingredients listed above in the recipe.
Stages of Sugar | Testing with a Candy Thermometer | Testing with Cold Water Method
When a recipe indicates that a sugar mixture needs to cook to a specific stage, the most accurate method to use is a candy thermometer to test the temperature as it is cooking.
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