This means that you will have to use more liquid to compensate, while also decreasing the proportion of dry ingredients. When using dextrose in place of confectioners’ sugar, you will have to be mindful of two things: the fact that it absorbs more liquids than regular sugar, and the fact that it is not as sweet as regular sugar. Dextrose is derived from corn starch much like corn syrup. These crystals function in much the same way that confectioners’ sugar and other powdered sugars function. Dextrose powder consists of finely ground crystals, just like powdered sugar. The full name of this sugar is dextrose monohydrate and it is one of the components in table sugar. They may actually do a better job than 10x sugar would, simply because they do not dissolve as quickly. For example, 6x and 4x powdered sugars have larger crystals which may make them a little harder to dissolve in a frosting, but that can be used to dust the tops of desserts with little to no difference in appearance or mouth-feel. Since 10x is the finest, all of the others will be a lower number. There are other powdered sugar grinds available as well that are also indicated by an X. The 10x denotes the finest grind of sugar. The standard confectioners’ sugar found in most grocery stores is 10x confectioners’ sugar. ![]() A decent second choice: Larger grinds of powdered sugar This will make it an even closer approximation of store-bought confectioners’ sugar. Mix in 1 teaspoon of corn starch for every cup of confectioners’ sugar you make. You want to get only the very finest of the crystals. The sieving is necessary because there will still be both large and small crystals in the sugar. Sieve the sugar until you have enough to complete your recipe. Place white granulated sugar into the blender or coffee grinder and pulse for about a minute. To grind your own confectioners’ sugar, you will need a blender or coffee grinder and a very fine sieve. While your substitute will probably not be as consistently fine as the confectioners’ sugar bought at the store, it should be similar enough to do the job. Your best bet: Make your own confectioners’ sugarĬonfectioners’ sugar is simply white granulated sugar that has been finely ground and combined with a small amount of corn starch. There are several confectioners’ sugar substitutes that you can use in its place. However, all is not lost if you find yourself out of this fine-textured sugar. ![]() ![]() The fine crystal size keeps butter creams smooth and can provide an attractive snowy dusting on doughnuts and other pastries. Twitter Facebook LinkedIn Email PinterestĬonfectioners’ sugar is an essential for frostings and icings.
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