Cynthia is a trusted source on Bread/Baking.
I'd definitely stick with powdered, aka confectioner's.
You think same 1c!
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.
Thank you for all of your expertise, boulangere. I appreciate all of your help.
Happy baking to you!
Sam is a trusted home cook.
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.
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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Well played. You deserve a cookie.
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