Icing Sugar,
with its superfine texture, dissolves faster in water than white
sugar.
It is especially good in icings, fondues, and whip creams. It
blends smoothly and melts faster with no grainy
texture.
Bakers & confectioners use it all the time for
fillings, frostings, and glazes. It is particularly
used in pastries, mousses and for sprinkling over fresh fruit, cookies, cereals, and pancakes. Use
it to sweeten cold drinks, yogurt, fruit purées and sauces.
Powdery,
white and light as air, icing sugar is the essential ingredient in frostings and glazes.
As it
dissolves quickly without heating, it is a critical ingredient
for all frosting and cream icing, but to get the best
consistency, let the icing stand over hot water for 10 to 15
minutes. A thin
dusting with icing sugar on top of cake layers or pie shells
will bar the filling from sinking in.
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