Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on January 23, 2012, 10:13:52 am
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GD made this to go with the White Chocolate & Raspberry Cupcakes and I thought perhaps the very long grinding time of the sugar might make for a softer icing sugar than I am used to the TMX making. It was still a bit grainy though so I would prefer to use purchased icing sugar if making this recipe.
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Yes I agree Judy, I don't like the gritty icing sugar from the TM so just buy it myself.
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I always purchase my icing sugar, its just not the same in the TM.
Shame it cant get down to the powder and still remains grainy.
H :)
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I have the same with castor sugar, just can't get it fine enough :(
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I made this to go with my first ever bimby chocolate cake. I used bought icing sugar - my first thought was holy cow, that's a lot of sugar! I did the chocolate version, makes a lot - more than enough to sandwich my cakes and cover the lot. At first I found it too sweet, but I'm not really a sweet tooth - and I have to admit it went well with the cake. Would be perfect for icing a large cake or lots of cupcakes, lovely consistency. I'll use this recipe again but may try halving it next time.
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If a recipe said 200g icing sugar I would grind 200g raw sugar into icing, but admittedly I use mostly bought stuff.
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I've made this icing evertime I need icing for the cakes I make, I use the Macro Organic Raw Sugar and I must admit I haven't found it grainy once. Even DH loves it, even with the different taste from refined white sugar. I agree it does make a fair whack, and most times I end up putting the leftover in a container in the fridge to be used another time, I also use Homebrand stick/block butter not margarine or a butter blend. I sometimes even reduce the sugar amount as it does get rather sweet, I think most of the time I use around the 180g mark.