Recipe Review - Butter Icing Quick Fix in the TMX page 164

[judydawn]

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.

[dede]

Yes I agree Judy, I don't like the gritty icing sugar from the TM so just buy it myself.

[Halex]

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

[knittercook]

I have the same with castor sugar, just can't get it fine enough 

[deedub]

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.

[CreamPuff63]

If a recipe said 200g icing sugar I would grind 200g raw sugar into icing, but admittedly I use mostly bought stuff.

[mrsmac]

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.