I have made my own powdered sugar very easily!
Put needed amount (up to 3/4 cup at a time) in the blender.
Turn on FASTEST SPEED and let run for about 30 - 45
seconds. This will usually result in a talcum powder
consistency. Works fine for all needs I have had.
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
*before* the text it is in response to.
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.
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.