Content

• Ingredients
• Crush granulated sugar
• Glaze with flower
• Brown sugar icing
• Meringue frosting
• To step
• Method 1 of 4: Grind granulated sugar
• Method 2 of 4: Make frosting with flour
• Method 3 of 4: Make brown sugar icing
• Method 4 of 4: Make meringue frosting
• Necessities
• Crush granulated sugar
• Make frosting with flour
• Make brown sugar icing
• Meringue frosting

Icing sugar is a key ingredient in most icing recipes. Icing sugar has a fine consistency which makes it easy to mix with other ingredients. If you don't have powdered sugar at home, you can make it yourself from granulated sugar, for example with a blender or food processor. Glaze that contains granulated sugar without having to grind it usually needs to be heated. Either way, you can make a delicious icing without having to have powdered sugar in the house.

Ingredients

Crush granulated sugar

• 220 g granulated sugar
• 1 tablespoon cornstarch (optional)

Glaze with flower

• 74 g flour
• 240 ml of milk
• 220 g butter or cream cheese, soft and at room temperature
• 220 g granulated sugar
• 2 tablespoons of vanilla extract

Brown sugar icing

• 220 g brown sugar
• 220 g white granulated sugar
• 120 ml of cream or condensed milk
• 115 g butter
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract

Meringue frosting

• 330 g white granulated sugar
• 6 proteins
• Pinch of salt

To step

Method 1 of 4: Grind granulated sugar

1. Choose a type of sugar. Take white granulated sugar if you have it. You can also use coconut flour sugar, brown sugar, or cane sugar. Do not use more than 220 grams at a time.
   • White granulated sugar, when ground, most resembles powdered sugar.
   • If you grind more than 220 grams at a time, you will not get an even consistency.
2. Add cornstarch if you want. If you want to keep the powdered sugar, add cornstarch. cornstarch prevents the sugar from sticking together so that it retains a powdery consistency.
   • If you are going to use the sugar right away, cornstarch is not necessary.
   • If you have little cornstarch at home, a teaspoon is also sufficient.
3. Grind the sugar for about two minutes. Place the sugar in a blender or food processor. Add cornstarch if you want. Turn the blender on for about 2 minutes.
   • You can also use a pepper or coffee grinder, but keep in mind that the flavor of the pepper or coffee can then go to the sugar.
   • Avoid using a plastic blender. The sugar crystals can potentially scratch the plastic appliance.
   • If you have a blender or food processor with different settings, choose "pulse" or "blend".
4. Stir the sugar with a spatula. Wipe the sides of the blender with a spatula. Mix the sugar so that it is ground evenly.
5. Blend the sugar for another two or three minutes. Then turn off the device and unplug it. Take some sugar between your fingers and feel the texture. Continue to grind the sugar if it still feels a bit gritty, until you have a powdery substance.
   • The sugar is ready when the granules are very fine and nice and soft, like real powdered sugar.
6. Sieve the sugar over a bowl. Stir the sugar with a fork. Hang a sieve over a bowl. Pour the sugar into the strainer. Always tap the side of the sieve so that all the sugar is sifted above the bowl.
   • When you sieve, more air gets into the sugar so that it becomes lighter and softer.
   • If you don't have a strainer, you can also use a tea strainer or colander. Or you can add more air to the sugar by whisking with a whisk.
7. Replace icing sugar with your home-ground sugar. Use the ground sugar in place of powdered sugar in your favorite icing recipe. Make cake frosting, such as buttercream or cream cheese frosting. Brush cupcakes with peanut butter or berry icing. Or make a gingerbread house with a protein glaze!
   • For a simple icing, mix 220 grams of powdered sugar with 1 tablespoon of milk and 1/4 teaspoon of flavoring, such as vanilla extract, rum, or lemon juice.

Method 2 of 4: Make frosting with flour

1. Heat the flour with the milk. Beat the flour and milk together in a small saucepan over medium heat. Keep stirring until the mixture thickens, until it has the consistency of pudding or a thick batter. Remove from heat and let cool to room temperature.
   • You can make either a buttercream or a cooked cream cheese frosting using this technique. Use butter to make a buttercream and cream cheese for a cream cheese frosting.
   • This recipe gives enough icing for 24 cupcakes, or two 20 cm cakes.
2. Beat the butter and sugar until creamy. In a medium bowl, make the butter or cream cheese creamy with the sugar using a mixer. Beat on high speed for about five minutes, until the mixture is smooth, light and creamy.
   • If you don't have an electric mixer, you can also beat the mixture very firmly with a whisk.
3. Combine the two mixtures. When the milk and flour mixture has cooled to room temperature, stir in the vanilla extract. Then add this mixture to the creamy sugar. Beat the mixture on high speed for six to eight minutes. Scrape the sides of the bowl if necessary.
   • The mixture is ready when the ingredients are evenly mixed and when the mixture is light and creamy like whipped cream.
4. Use the icing immediately. Spread the icing on the cakes, cupcakes, pancakes or other desserts. You can also keep it in the fridge for a few hours until ready to use.
   • You can keep the icing cool overnight. Before using, let it warm to room temperature and beat again to get the right consistency.

Method 3 of 4: Make brown sugar icing

1. Beat together the sugar, butter and cream. In a medium saucepan, stir the ingredients together and heat over medium heat. Keep stirring so that the sugar doesn't burn or crystallize.
   • You can also use condensed milk instead of cream.
2. Bring the mixture to a boil. As soon as it boils, set a timer for 2.5 minutes. Keep stirring until it boils. Once the timer has run out, remove the pan from the heat.
   • If you let the mixture boil for 2.5 minutes, the sugar will start to caramelize.
3. Add baking powder and vanilla. Beat the mixture on high speed with an electric mixer for six to eight minutes, until it is soft, fluffy, creamy and the perfect consistency to spread on cakes or other desserts.
   • The purpose of baking soda is to keep the sugar from hardening.
   • You can also use a standing mixer. When the mixture boils, add baking powder and vanilla and pour it into the bowl of the stand mixer.

Method 4 of 4: Make meringue frosting

1. Mix all ingredients. In a medium bowl, stir together sugar, egg whites and salt. Make sure that the dish can withstand heat, because you will soon be heating it au-bain-marie.
   • If you have a stand mixer, take out the bowl and mix all the ingredients in the bowl right away.
   • The purpose of the salt in this recipe is to break down the egg white so that the icing doesn't taste like egg.
2. Heat the mixture over a pan of boiling water. Place an inch to 2.5 cm layer of water in a saucepan. Bring it to a boil. Place the mixing bowl in the pan to heat the mixture au-bain-marie. Keep stirring the mixture constantly for about seven minutes.
   • The mixture is ready when the eggs have been thoroughly heated and thin.
3. Beat the mixture. Remove the bowl from the pan with water. Immediately beat the mixture on high speed, until the icing is thick and creamy, after about five to 10 minutes.
   • The icing takes on the consistency of shaving cream when it's done, and peaks when you take out the whisk.

Necessities

Crush granulated sugar

• Blender, food processor or other grinder
• Spatula
• Fork
• Sieve
• Spoon
• Scale

Make frosting with flour

• Whisk
• Pan
• Medium scale
• Electric mixer or whisk
• Spoon or spatula

Make brown sugar icing

• Spoon or whisk
• Pan
• Electric mixer

Meringue frosting

• Medium-sized bowl that can withstand heat
• Electric mixer
• Pan
• Ladle