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

asked by VLF over 4 years ago

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7 answers 1772 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
VLF
added over 4 years ago

You think same 1c!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 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 over 4 years ago

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

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

Happy baking to you!

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Sam1148

Sam is a trusted home cook.

added over 4 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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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 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.

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