Substitute for Icing Sugar

kethry

hmmm do you have cream cheese in the fridge (a non flavoured philadelphia type i mean)? Cos i know you can cream that with sugar to make a nice filling, but it won't keep for long.. you don't say what kinda cake you're making but if its a victoria sponge type jobbie you could cover one half of the inside with the creamcheese/sugar mix, the other half with chocolate spread and sandwich them together... you could try mixing creamcheese/slightlyless sugar together with chocolate, do a little bit and see how it tastes.. but i would reduce the sugar content or it'll be terribly oversweet.

hope that helps!

keth
xx

jennybb

I'd say it's worth a try - if it doesn't work, you've got caster sugar;)

wigginsmum

No cream cheese, I'm afraid. I'll experiment with the whizzer, and if it doesn't work, I'll send DH out to do the hunter/gatherer thing.

lofty_cherrytree

I think my sister used her coffee grinder to make icing sugar from granulated. This was about 25 years ago in Italy, cos you couldn't buy icing sugar there then (prob still can't!)

recovering_spendaholic

You can make icing sugar out of granulated but it depends on the type of processor you've got. If you've got one of those little coffee grinder blender thingies then that is the best thing to use - you do it in small batches and it is just fine. If you have a large regular food processor then you can do it but it takes a long time - you need to do it for a couple of minutes, then stir it all up and then run the machine again.

You could always make american frosting which is just boiled granulated sugar and water poured in a slow stream into beaten egg whites. For enough to cover a cake you need:

1lb sugar, pinch salt, 4fl oz water, 2 egg whites and 1 tsp vanilla extract (optional). you just put the sugar, salt and water in a small saucepan, stir until the sugar dissolves and then boil it until it reaches the soft ball stage (drop a little bit into a bowl of cold water and if it makes a little soft drop then it is ready). Then whisk the egg whites until they are stiff and pour the syrup into the egg whites in a steady stream whilst whisking. It goes smooth and glossy and at this stage stir in the vanilla if you are using it. pour over the cake and leave to set. Do not, under any circumstances, put it in a fridge!! It will set and be dry on the top and a little marshmallowey underneath. It's lovely!!

kethry

wigginsmum wrote:

No cream cheese, I'm afraid. I'll experiment with the whizzer, and if it doesn't work, I'll send DH out to do the hunter/gatherer thing.

awwwwww.. it would've been good i think - even the creamcheese one with the raspberry jam would've worked. (I did it once with fresh strawberries which was devinnne - that was in the summer tho when strawberries were quite a lot cheaper!)

good luck with whizzing it - if you have a coffee bean grinder that might work better for grinding it down (well wiped first of course!), but if not then the food processor - do *small* amounts tho or the sugar at the top will just stay there.

keth
xx

Sentinal73

have a receipe for rhubarb crumble, looked in my cupboard and have icing sugar not castor sugar, can i use it? and is the quantity like for like wieght wise?? many thanks

Addiscomber

If you mean in the crumble part I don't think so as you will not get the right texture. It would be OK for sweetening the rhubarb but I would cut down the quantity. being very much finer it will "pack" better and you will get more sweetness per measure.

lynzpower

It will turn it into icing any moisture with icing sugar turns it to icing im afraid

Have you got bog-standard granulated sugar, that would work, or brown sugar ( not dark muscovado though)

Rikki

No to icing sugar.

Use normal sugar if you have it.