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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)