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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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I have made my own powdered sugar very easily!
Put needed amount (up to 3/4 cup at a time) in the blender. Turn on FASTEST SPEED and let run for about 30 - 45 seconds. This will usually result in a talcum powder consistency. Works fine for all needs I have had. Michael |
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![]() "Michael Bohl" > wrote in message ... > I have made my own powdered sugar very easily! > > Put needed amount (up to 3/4 cup at a time) in the blender. > Turn on FASTEST SPEED and let run for about 30 - 45 > seconds. This will usually result in a talcum powder > consistency. Works fine for all needs I have had. > > Michael > What do you use the "powered" sugar for? |
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some call it "confectioner's sugar." It's used in various recipes including
icing, frosting, cookies... "Vox Humana" > wrote in message ... > > "Michael Bohl" > wrote in message > ... > > I have made my own powdered sugar very easily! > > > > Put needed amount (up to 3/4 cup at a time) in the blender. > > Turn on FASTEST SPEED and let run for about 30 - 45 > > seconds. This will usually result in a talcum powder > > consistency. Works fine for all needs I have had. > > > > Michael > > > > What do you use the "powered" sugar for? > > |
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![]() "Peggy" > wrote in message ... > some call it "confectioner's sugar." It's used in various recipes including > icing, frosting, cookies... Yes, but I was asking the OP what HE used the sugar ground in the blender for. He said it met his needs. I grind sugar to reduce particle size if I am making an "important" cake batter (wedding of a relative, for example) but have never produced anything close to the consistency of commercially available confectioner's sugar. The stuff I've produce wouldn't be good for frosting. That's why I was asking. Furthermore, when I do need confectioner's sugar, I often need two pounds or more. I can't imagine grinding 10 cups+ of sugar in the blender! > > "Vox Humana" > wrote in message > ... > > > > "Michael Bohl" > wrote in message > > ... > > > I have made my own powdered sugar very easily! > > > > > > Put needed amount (up to 3/4 cup at a time) in the blender. > > > Turn on FASTEST SPEED and let run for about 30 - 45 > > > seconds. This will usually result in a talcum powder > > > consistency. Works fine for all needs I have had. > > > > > > Michael > > > > > > > What do you use the "powered" sugar for? > > > > > > |
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![]() "Jenn Ridley" > I'd also like to point out, for the many new posters on this > newsgroup, that *bottom posting* is preferred. In other words, put > what you are replying to at the top, and *SNIP* the quoted text. > > Top posting is like putting the cart before the horse, or getting the > punchline before you've heard the joke. > > It's much harder to figure out the context of a response if it is seen > *before* the text it is in response to. > > Realise that not everyone gets every message, and sometimes messages > arrive out of order. Be kind to people. Trim the text you are > replying to to the minimum needed for clarity, and bottom post. > > jenn > -- > Jenn Ridley > I prefer reading top posted replies because I hate wading through the post before finding the reply, so I replied that way too. Sorry, I misunderstood Vox's meaning in his/her reply. ~Peggy |
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