Icing sugar is a very fine powder of sugar. It is also known as powdered sugar or confectioner’s sugar.
I like to make my icing sugar at home, as we don’t use it that often. Secondly, it also makes my life easier: I don’t have to look for it when I go shopping, I can do it whenever I want and how much I want, I don’t have to worry about the icing sugar sachets being wet (from steam or other reason) or up to date.
So, what do you need to make icing sugar? Well, first, you need sugar. Depending on what type of sugar you will use (granulated or caster, white or dark brown sugar) your icing sugar’s texture, colour and taste varies.
Another important component of the recipe is the tool you use to grind the sugar. This depends on what tools you have in your kitchen: from pestle and mortar to a small powerful blender. A food processor also does the job just right.
If you don’t use the icing sugar straight away, add some cornflour to keep the sugar dry and store it in an airtight jar.
If you use an electrical appliance to grind your sugar, make sure you take into consideration the RRT (Rated Run Time) of your tool. Used for a longer time than recommended, the tool may overheat and break. I say this as I know I can get easily distracted by my two toddlers who need my attention, at the same time, most of the time, even when they sleep! And I love it!
I use a coffee grinder with an RRT of 30 seconds and I get my icing sugar in a few seconds, not even nearly 30s.
The darker the sugar, the darker the icing sugar. The texture can be improved by grinding few more seconds or even minutes (it depends on what tool you use to grind). Bellow you have four examples in this regard.
Light brown sugar:
Sprinkled on a pancake…
…or on top of a donut…
British granulated sugar:
…icing sugar is both tasty and showy along with a dessert.
British caster sugar:
If after the first grind the texture is still gritty, continue to grind the sugar until you get it as fine as you wish.
Initial texture and colour:
Final texture and colour: