Icing sugar, or confectioner's sugar in the US, is also known as powdered sugar.
I have been making my own since 1996 and I don't always buy it. Why?
Because of the price, it's double of regular sugar.
And I don't want to eat any any anti caking agent if I can.
Plus I don't know why the ants at my house won't crawl into the pack of icing sugar when left around. *suspicious look*
It's not difficult and you can use either the blender or the dry mill attachment that comes with your blender. Food processor is not recommended.
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