Just wondering if anyone else has noticed the difference between American Powdered Sugar and the icing sugar you can buy here..
I made frosting/icing for cupcakes last night and I can tell that the sugar is definitely not as powdered as it is in the US, giving the frosting less of a smooth texture.
I did sift it, but I will have to try processing it... that is a good idea. Seems a bit silly, but oh well I am a buttercream frosting kind of girl, otherwise I would just use regular sugar and whip egg cooked egg whites and that whole frosting method! Thanks for the input guys
I've found there's two different kinds of powdered sugar - the one that Coop sells in the tube or plastic bag, and the other kind you can get from Migros (purple and white bag) or from Spar/Jelmoli (not a house brand, bag I white with blue and yellow).
The product from the Coop is much more gritty than the others, so I don't use it in icings. It's more like something you'd dust over a cake, etc. To make proper icing you need the Migros or other one I described, to me this has pretty much the same consistency as Canada/US.
I suspect what JanerMac is saying is that the one with the purple package (Migros) is superior to the Coop product for making icing.
I think I agree...from memory I had some of the Migros one for making biscuits and it worked really well...
There is also in Australia a product called 'Icing Sugar' and a product called 'Icing Mixture' - the Icing 'Mixture' contains starch and of course holds together better for making Icing...
I find that the coop one is much better than the Migros one. I think it has some sort of anti-clumping agent added - it always comes out smooth and fine for me. The Migros one on the other hand sticks and lumps no end and I find it needs to be sieved a few times to get a nice smooth result with it.