So, this would probably mean that if you notice the difference in texture and a need to sift one and not the other, it is probably the powdered sugar from a different company. It is not the word "powdered" or "confectioner's" on the label, it is the maker that makes it finer or coarser.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of leverenz Sent: Tuesday, December 15, 2009 10:23 PM To: c n d Subject: [CnD] confecgtioner's sugar vs powdered sugar from a blog I just want to say all comments below are from the contributers not from me, Dee hope this helps Dee confectioners' sugar and powdered sugar are the same thing - there is no difference. This sugar is also sometimes called 10X sugar. 10X sugar refers to the number of time the sugar is processed to produce fine powder. I believe it is a regional thing on which sugar term is used in recipes. In the northwest, where I live, we call it powdered sugar and use that term in our recipes. I noticed that most of the southern cookbooks call it confectioners' sugar. In Canada and England, it is called icing sugar. It is no different than the terms used for butter. On the west coast, that is where I am from, we say cubes of butter. On the east coast they say sticks of butter. There are probably a lot more cooking terms that are used regionally, but that is all I could think of right now. Confectioners' Sugar Substitute - How To Substitute Confectioner's Sugar Mix 1 cup granulated sugar and 1 tablespoon cornstarch in a blender at high speed for several minutes. NOTE: As with most substitutes, the consistency and texture of the dish may be altered. If at all possible, take the time to purchase and use the sugar asked for in your recipe. ---------------------------------------------------------------------------- ---- Comments from readers: Just a little aside for you - I just read your Q & A on Icing/Confectioners sugar. When I lived in Lancaster, PA, my Amish (and other) neighbors kept talking about 10X sugar. It turned out to be the name they used for confectioners sugar. My Amish friend used to buy milk crumbs as well to make cup cheese. This term certainly took me for a loop! Turns out, what she was referring to was very dry, large curd cottage cheese. Great site - I really enjoy it. love lightens all difficulties and sweetens all bitterness. --- St. Francis --- Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
