Powdered Sugar Needs

What do you use the "powered" sugar for?

some call it "confectioner's sugar." It's used in various recipes including icing, frosting, cookies...

I'm fairly sure that Vox knows that. The question is *why* use the home-made version when there's usually no reason why the storebought stuff isn't usable.

I'd also like to point out, for the many new posters on this newsgroup, that *bottom posting* is preferred. In other words, put what you are replying to at the top, and *SNIP* the quoted text.

Top posting is like putting the cart before the horse, or getting the punchline before you've heard the joke.

It's much harder to figure out the context of a response if it is seen

Realise that not everyone gets every message, and sometimes messages arrive out of order. Be kind to people. Trim the text you are replying to to the minimum needed for clarity, and bottom post.

jenn

-- Jenn Ridley snipped-for-privacy@chartermi.net

Yes, but I was asking the OP what HE used the sugar ground in the blender for. He said it met his needs. I grind sugar to reduce particle size if I am making an "important" cake batter (wedding of a relative, for example) but have never produced anything close to the consistency of commercially available confectioner's sugar. The stuff I've produce wouldn't be good for frosting. That's why I was asking. Furthermore, when I do need confectioner's sugar, I often need two pounds or more. I can't imagine grinding 10 cups+ of sugar in the blender!

"Jenn Ridley" > I'd also like to point out, for the many new posters on this

I prefer reading top posted replies because I hate wading through the post before finding the reply, so I replied that way too. Sorry, I misunderstood Vox's meaning in his/her reply. ~Peggy