Icing Sugar

[I Love Bimby!]

The blades are made of soligen (? - haven't got the spelling in front of me sorry) steel and have a thermatic memory - so correct. At 4-5 C they return to their original "shape/sharpness".

I have had mine 12 months and haven't had to sharpen them, and I don't know if sharpening would be recommended.

For 100g sugar 10 seconds on speed 10 should be adequate.

Last night I did about 300g (I didn't weigh it) and blitzed it until it felt fine between my fingers - maybe 30-40 seconds for Grace's birthday cake and it was fine.  It's worth doing a couple of smaller batches than a larger batch as the bowl tends to heat up from the friction with larger volumes.

[Intrepidtrier]

Thanks for everyone`s help and advice. Looks like I had better go and sharpen my blades up and try again. Will report back after I have tried again.

[cookie1]

Thanks for that advice. I didn't know that ice sharpened the blades. Sadly my consultant wasn't forthcoming on those sort of things. I will remember that as I doubt I'll be doing much ice crushing in the winter months.

[judydawn]

Just bumping this to see how people are going with their icing making these days.  Some people seem to be able to make smooth icing sugar, others grainy.  Mine isn't too bad but not suitable for icing a cake.  Anyone got the perfect method of making a nice smooth icing sugar without the crunch!  I used white sugar (not castor), blitzed 200mls for 15 seconds/speed 9 as per the book and then added another 10 seconds as it was grainy.  Felt pretty good after the 25 seconds but definitely grainy when made as an icing. 

[johnro]

Judy I find it ok when I need a small quantity for butter icing.  However if I want butter cream and when icing cakes such as children's b'day cakes or similar where I need up to a kg of icing sugar I never chance having a grainy product that I produce without ultra care   

[dede]

I Find that its a little too grainy for me as well, I have just been buying my icing sugar. The thermomix makes it fine but just not quiet fine enough for me. I guess we are just spoilt. If the shops ran out of icing sugar then at least we can make the next best thing.

[judydawn]

Thanks girls, that's fine - can't expect it to do everything perfectly 

[twistiebrinkley]

Thanks for reopening the thread Judy - I just can't seem to get it right either and my little ones aren't satisfied with the grainy result (bless them!!) so it's back to the supermarket for me too unless someone comes up with a solution. 

As with the others, I've tried smaller amounts for longer times but nothing works for me, as you've mentioned before, it's a great result to 'be' in things, but not as an icing on birthday cakes.

[Lellyj]

I have trouble with the icing sugar for icing thing too--plus if you make it with raw sugar it goes a caramel colour when you mix it which is not always what you want.  Will be interested to hear what others say.

[LeeJ]

I also have terrible trouble with making icing sugar. My rep seemed to think I just wasn't doing it right, but I have the same dilemma as you guys! It's no good for icing!

[Chelsea (Thermie Groupie)]

Mine is better when my blades are freshly sharpened but still not the same as store bought icing sugar.

[Cornish Cream]

I'm afraid I always buy icing sugar.It's the one thing I feel I just can't master in the TM.

[Meagan]

I am really surprised with your responses! I never buy icing sugar and only ever make it in the TM. I am having a break from baking a lot but will take notes next time I make some.

[jkmt]

I'm afraid that I'm not happy with my icing sugar either, and have reverted to buying store-bought stuff. From the day I bought the TMX I've found that even though it feels fine, the result was grainy in icing and I wasn't happy with the colour (from raw sugar). I do blitz most of my sugar for baking, and don't use icing that often, so it has just been easier to keep a packet of the bought stuff in the cupboard.