Does larger "grained" white sugar have a higher water content? Our white sugar doesn't seem as sweet as in the US.
Making cream cheese frosting and can't buy confectioner's sugar in Egypt. I processed our white sugar (which has a larger crystal than normal white sugar in the US) in my VitaMix and added a little cornstarch to mimic the powdered sugar in the US. The frosting was horribly runny. Was wondering if a higher water content might be the culprit.
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Anyone else got any ideas to help Karen?