Content

• Ingredients
• Grinding granulated sugar
• Flour glaze
• Brown sugar frosting
• Meringue glaze
• Steps
• Method 1 of 4: Grinding Granulated Sugar
• Method 2 of 4: Flour Frosting
• Method 3 of 4: Brown Sugar Frosting
• Method 4 of 4: Egg White Glaze
• What do you need
• Grinding granulated sugar
• Flour glaze
• Brown sugar frosting
• Meringue glaze

Icing sugar is used in most icing recipes.Sugar powder has a fine powdery consistency and mixes easily with other ingredients. If you don't have powdered sugar at home, you can easily make it yourself in a coffee grinder or food processor using regular sugar. The icing, which is made from granulated sugar, is usually heated in the process. Either way, you can make many different types of icing even if you don't have the icing sugar.

Ingredients

Grinding granulated sugar

• 1 cup (220 g) granulated sugar
• 1 tablespoon (15 g) cornstarch (optional)

Provides 2 cups of Caster Sugar

Flour glaze

• 5 tablespoons (75 g) flour
• 1 cup (240 ml) milk
• 1 cup (220 g) cream cheese or butter (room temperature)
• 1 cup (220 g) granulated sugar
• 2 tablespoons (10 ml) vanilla extract

Brown sugar frosting

• 1 cup (220 g) brown sugar
• 1 cup (220 g) white sugar
• ½ cup (120 ml) cream or condensed milk
• ½ cup (115 g) butter
• 1 teaspoon (6 g) baking powder
• 1 teaspoon (5 ml) vanillin

Meringue glaze

• 1½ cups (325 g) white sugar
• 6 egg whites
• A pinch of salt

Steps

Method 1 of 4: Grinding Granulated Sugar

1. 1 Take sugar. Use granulated white sugar if you have one. You can also use coconut, brown, or cane sugar. Take only one glass at a time.
   • Refined white sugar, when milled, gives the texture most suitable for making icing sugar.
   • Do not try to grind more than one cup of sugar at a time, as the results will be worse.
2. 2 Add cornstarch if desired. Mix granulated sugar with cornstarch if you plan to store the resulting powdered sugar. Cornstarch prevents clumps and allows the powdered sugar to retain its powdery consistency.
   • If you plan to use the icing sugar right away, you don't need to add starch.
   • If you are low on cornstarch, add as much as you have. Even one teaspoon (6 g) is sufficient.
3. 3 Grind the sugar for two minutes. Transfer a glass of sugar to a blender or food processor. Add cornstarch if desired. Turn on the device for a few minutes to grind the sugar into powder.
   • You can also use a coffee grinder or spice grinder, but keep in mind that sugar can absorb the aroma of coffee or spices that you grinded earlier.
   • Avoid using a plastic blender bowl if possible. It is best to use glass or metal, as sugar particles can damage the plastic, although this is unlikely.
   • If your blender or food processor has multiple settings and modes, select "pulse" or "blend".
4. 4 Stir the sugar with a spatula. Run a spatula over the sides of the blender. Stir in the sugar and distribute it evenly.
5. 5 Grind the sugar for another two to three minutes. Turn off the blender and unplug it if possible (this is necessary for your safety). Take some of the resulting powdered sugar with your fingers and check the texture. If there are still large particles in the powdered sugar, turn on the blender for a while.
   • The powdered sugar is ready when it is a smooth and very fine powder.
6. 6 Sift the resulting icing sugar into a bowl. Stir the sugar with a fork. Place a strainer over a bowl. Transfer the crushed sugar to a sieve. Tap on both sides to sift the powdered sugar into a bowl.
   • Sifting gives the icing sugar a lot of air, making it lighter and free of lumps.
   • If you don't have a strainer, use a colander. As a last resort, you can saturate the icing sugar with a whisk.
7. 7 Use the resulting icing sugar when preparing the icing. Use icing sugar to make your favorite frosting recipe. For example, you can make butter or cream cheese frosting to decorate cupcakes, or make royal icing to decorate gingerbread cookies!
   • The simplest icing sugar recipe requires mixing a glass of powdered sugar (220 g) with a teaspoon (15 ml) of milk and 1/4 teaspoon (1 ml) of flavor, vanilla extract, rum, or lemon juice.

Method 2 of 4: Flour Frosting

1. 1 Heat flour with milk. Pour milk into a small saucepan, add flour and mix thoroughly. Place the saucepan over medium heat. Stir constantly until the mixture thickens and looks like a pudding or thick dough. Remove from heat and allow mixture to cool to room temperature.
   • A similar flour technique is commonly used to make a cream or butter frosting, but you can even use any cream cheese or mascarpone cheese.
   • With this recipe, you can make enough frosting to cover 24 cupcakes or cake about 20 cm in diameter.
2. 2 Combine butter and sugar. In a medium bowl, combine butter or cream cheese and sugar. Do this with an electric mixer or whisk. Beat on high speed for about five minutes, until mixture is smooth, light and fluffy like cream.
   • If you don't have a mixer or whisk, beat with a fork.
3. 3 Mix the two mixtures. When the milk and flour mixture has cooled, add the vanillin to it and stir. Then add the flour and milk to the sugar and butter. Whisk the entire mixture on high speed for about 6-8 minutes. Remove excess mixture from the rim of the bowl periodically.
   • Finish mixing when the mixture is smooth and the frosting is light and airy, like whipped cream.
4. 4 Use the frosting as soon as possible. Spread the resulting icing on muffins, pancakes, or other desserts. You can also put the icing in the refrigerator for a couple of hours if you're not going to use it right away.
   • You can put the icing in the refrigerator overnight. Allow the glaze to warm to room temperature before use, then beat again until the desired consistency is obtained.

Method 3 of 4: Brown Sugar Frosting

1. 1 Whisk the sugar, cream and butter. Combine the ingredients in a medium saucepan and heat over medium heat. Stir the mixture constantly to prevent the sugar from burning and crystallizing.
   • Condensed milk can be added instead of cream.
2. 2 Bring the mixture to a boil. Once the mixture has boiled, set the timer for 2.5 minutes. Continue stirring the mixture constantly while it boils. Remove from heat as soon as time runs out.
   • Boiling the mixture for 2.5 minutes caramelizes the sugar.
3. 3 Add baking powder and vanillin. Whisk the mixture on high speed using an electric mixer. Beat it for about eight minutes, or until it is smooth, light and fluffy, a consistency suitable for spreading over cookies and desserts.
   • Baking powder or baking soda must be added to prevent the sugar from hardening.
   • You can use a stand mixer. Once the sugar mixture has boiled, add the baking soda and vanillin and transfer the mixture to the mixing bowl.

Method 4 of 4: Egg White Glaze

1. 1 Mix all ingredients. Take a medium bowl and combine the sugar, egg whites and salt. Use a heat-resistant bowl as you will need to steam the mixture.
   • If you have a stand mixer, take out the mixer bowl and mix all the ingredients right in the bowl.
   • The salt in this recipe is needed to break down albumin so that the frosting doesn't have an egg-like flavor.
2. 2 Heat the mixture over a saucepan of boiling water. Pour 2.5 to 5 cm of water into the bottom of the pot. Bring water to a boil over medium-high heat.When the water comes to a boil, place a bowl on top. Stir the mixture constantly and heat for about seven minutes.
   • The mixture is ready when the eggs are hot enough and runny.
3. 3 Whisk the mixture. Remove the pan from the stove and whisk the mixture immediately on high speed. Beat until the frosting is thick and fluffy. This usually takes five to ten minutes.
   • The finished frosting should have the consistency of shaving foam and hold its shape when you pull out the whisk.

What do you need

Grinding granulated sugar

• Blender, food processor or coffee grinder
• Spatula
• Fork
• Sieve or colander
• A spoon
• A bowl

Flour glaze

• Corolla
• Small saucepan
• Medium bowl
• Electric mixer or whisk
• Spoon or spatula

Brown sugar frosting

• Spoon or whisk
• Medium saucepan
• Electric mixer

Meringue glaze

• Medium bowl
• Electric mixer
• Medium saucepan
• A spoon