I often get asked for tips on making icing sugar from raw sugar so that it is good enough to actually use as icing on cakes. Many people find the sugar is still ‘grainy’ after milling it. So I will give you some tips!
The main advantage of being able to make our own icing sugar is that the commercial icing sugar contains an anticaking agent, which is an additive that prevents the formation of lumps.
Making it ourselves is much cheaper than buying it, too. :)
- 3 minutes is the time you need to mill raw sugar for it to reach “cake decorators” standard of icing sugar.
- It will get hot milling for this long, so just plan time for it to cool before you make the icing with it.
- Mill raw sugar 1 min / speed 9. Allow TM bowl to cool as it generates heat. Then repeat two more times.
- The more you mill, in terms of quantity of sugar, the finer the result.
- The recommended maximum amount to mill is 250g in the Thermomix.
- Place a piece of baking paper on top of bowl before putting on the lid. This will eliminate the cloud of fine powder from floating around your kitchen!
- The bowl must be perfectly dry.
- Make the icing sugar first when the bowl has been let to air dry for a while, before you make your cake.
- If you are milling a smaller amount, some put the simmering basket in so the sugar has less room to fly around. The use of the basket in this way is NOT recommended above speed 4 as per advice from the Thermomix Australia Service Department.
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