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

  • Posted by: VLF
  • June 2, 2013


Sam1148 June 2, 2013
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.
boulangere June 3, 2013
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.
boulangere June 2, 2013
Happy baking to you!
boulangere June 2, 2013
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.
VLF June 2, 2013
Thank you for all of your expertise, boulangere. I appreciate all of your help.
boulangere June 2, 2013
I'd definitely stick with powdered, aka confectioner's.
VLF June 2, 2013
You think same 1c!
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