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Thu 24 Nov, 2011 11:05 pm
My family always used powdered sugar growing up, so that is what I have used. Then for the last year I have used regular since I dont have it on hand now that the kids are older and I am not making birthday cakes. I see today on the web someone saying that the reason to use powdered is that it helps keep the cream from over whipping into butter, something that I have never heard before.
What do you use, and why?
@hawkeye10,
Put the granulated sugar into a food processor or blender for half a minute and you'll have something very close to the powdered sugar you used to use.
@Butrflynet,
Butrflynet wrote:
Put the granulated sugar into a food processor or blender for half a minute and you'll have something very close to the powdered sugar you used to use.
Not exactly...powdered sugar has corn starch which I assume is the agent that keeps the cream from over whipping.
EDIT: I looked it up...2 tablespoons corn starch for every cup of granulated...that is a lot of cornstarch.
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