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Cream cheese frosting calls for 1c superfine sugar. I've always used confectioners. Any thoughts?

asked by VLF about 2 years ago
7 answers 1276 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

I'd definitely stick with powdered, aka confectioner's.

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VLF
added about 2 years ago

You think same 1c!

F8c5465c-5952-47d4-9558-8116c099e439.dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Maybe use a bit less, going on the theory that you can always add more, but taking some out is going to be a challenge. Cream cheese lacks enough water to adequately dissolve granulated sugar (even superfine), which would give you a gritty icing.

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VLF
added about 2 years ago

Thank you for all of your expertise, boulangere. I appreciate all of your help.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Happy baking to you!

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Sam1148

Sam is a trusted home cook.

added about 2 years ago

Put your sugar in a blender or mini prep food processor and grind it to super super fine sugar. I rarely keep confectioners sugar because I rarely use it...but a mini-prep and grind make normal sugar confectioners sugar on demand.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

With all due respect, 10X, or powdered, or confectioner's sugar is pretty easy, not to mention cheap, to keep on hand. Grinding sugar won't get it to the same fineness as 10X.