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Basic recipe: icing sugar

powdered sugar

Powdered sugar, icing sugar, icing sugar and to sugar glass. There are many terms by which this is known powdered sugar essential for pastry and confectionery. The truth is that all the terms are correct, except the last one, as it does not come from English (glass = crystal), but from french (glacé = ice). The most widely accepted in Spanish is icing sugar, but in Colombia it is powdered sugar; in Venezuela, it is nevazucar; in Chile it is sugar flower; and in many other countries, such as Argentina, Bolivia, Ecuador, Paraguay, Peru and Uruguay, it is sugar impalpable. And if I forget a name, please forgive me and share it, we always learn a lot from your contributions.

Icing sugar is used in many recipes: cookies, pastry, biscuits… The commercial version is usually more expensive than traditional white sugar. However, with Thermomix, we buy the blanquilla and we have icing sugar in less than 1 minute. Just use the turbo.

 Equivalences with TM21

TM31 / TM21 equivalences

More information - Crispy chocolate cookies, Red fruit cake, Chocolate cake

Discover other recipes of: Easy, Less than 15 minutes, Cake shop

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  1.   Marta said

    I have a recipe in which it advises to mix 20 g of cornstarch with 230 of sugar to get 250 of icing sugar.
    I copied it some time ago from a blog, but I really don't know the advantages of doing it like this.
    Does anyone know?
    Thank you
    A hug

    1.    Ana Valdes said

      Hello, Martha. You add cornstarch if you are going to keep it for a long time so that the starch in the flour absorbs the moisture. In fact, I'm going to put it in the recipe notes. Thanks and a hug!

      1.    Marta said

        Thank you so much Ana.
        How you facilitate our day to day in the kitchen

        1.    Ana Valdes said

          Thanks Marta! A kiss!

  2.   Jose Luis Martinez Carvajal said

    thanks for the knowledge

    1.    Mayra Fernandez Joglar said

      Thank you for following us!! 😀