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    Home » Blog

    May 13, 2014

    ThermoFun - Techie Tuesday - Raw Sugar to Icing Sugar

    thermomixrawtoicing

    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.

    For more ThermoFun hints and tips Click Here.

    For more “Techie Tuesday” blog posts Click Here.

     

     

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    Reader Interactions

    Comments

    1. izabella says

      October 19, 2015 at 11:55 pm

      Gonna try icing sugar again. Had reverted to buying it as mine was too gritty

    2. Joanne T Ferguson says

      July 19, 2015 at 3:15 pm

      Thank you Leonie for inspiring me as I made this today! PERFECT and saves HEAPS of money!
      I Love Techie Tuesday!

      • thermofun says

        July 19, 2015 at 5:16 pm

        Thanks Joanne. So easy isn't it?! I love only having raw sugar in my cupboard!

    3. Alison Hick says

      January 25, 2015 at 5:54 pm

      What about making caster sugar? What is the recommended time for that??

      • thermofun says

        January 25, 2015 at 9:44 pm

        Alison 3 seconds for caster sugar. :)

    4. Brian Irving says

      May 14, 2014 at 10:24 pm

      Fantastic advice! Tried it once and it worked just as described. Icing turned out just fine

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