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Icing sugar is made by grinding white sugar into a fine powder. Sometimes a little corn flour is added to ensure a fine texture. Icing sugar is a very versatile ingredient used often in making cakes and other bakery products; it is used for icings and frostings or dusted over desserts. Since it dissolves quickly in cold water, some people also keep it on hand to add to juices, milk shakes and other cold beverages.
How to Select
• Icing sugar is readily available in the market, in various pack sizes.
• Packages may or may not specify the grind, but they usually contain either very fine or ultra fine grade sugar.
• Choose a good brand, and select a pack size as required. It is always better to buy smaller packs as icing sugar tends to clump up when stored for long after opening.
• Check the packaging date and ensure that the sugar is dry and has no moisture. Free movement and dry granules speak about its quality and freshness.
• It is always better to powder sugar to make icing sugar at home, as commercial brands are generally mixed with cornstarch, wheat flour or calcium phosphate to improve its flowing ability.
• Always sieve the icing sugar before use to avoid lumps.
• Icing sugar, as the name suggests, is used in icings, confections, drinks etc.
• Its fine texture makes icing sugar ideal for dusting over cakes, pies and pastries to sweeten as well as to add an attractive decorative touch.
• It is also used to make icings and fondants for cakes and sweets such as peppermint creams.
• Powdered sugar is often used in uncooked dishes such as frostings and coatings because it doesn't produce a grainy texture.
How to Store
• Icing sugar should be kept tightly capped in a cool and dry place.
• Humidity and moisture will cause it to clump and stick together.
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