Icing sugar and caster sugar

[virgo9]

Hi

I just wanted to ask what does everyone else normally do about icing sugar and caster sugar. Do you make it up as you go, for each recipe? Or do you make up a big batch of each and keep it in the pantry cupboard for when a recipe asks for it?

Thanks

[Zan]

I make up batches.

[whisks]

i make it when i need it. eg, if i'm making a cake, grind up the sugar and continue adding things to the tm bowl as i go.

[Katya]

I also make it as I need it as that way it requires less storage space

[cookie1]

I make it as I need it too.

[faffa_70]

Yep make it as I need it - if I am converting a recipe I am acutely aware NOW (learnt the hard way!!) of checking first to make sure that I don't need to do it at some point. PITA if the bowl is wet or already full of ingredients lol

[cathy79]

In 12 months of TMX and lots of baking, I haven't made of used icing sugar or caster sugar - just use the same sugar for everything!  Admittedly I haven't made pavlova, so that would be an exception I think  !

[virgo9]

Thanks everyone - I just wondered because this morning I had made a chocolate cake and some scones, then realised I had no icing sugar left (still had supplies from prior to buying the TMX) but I had to whip some cream for the scones and also make the icing. At that point, the baby woke up so DH decided it was time to go to his parents right then (typical male, he was ready, but I wasn't and neither were the 3 kids - plus the cake and scones!!) Anyway, we took the scones but left the cake at home, uniced. It was iced when we got home so the kids can have it for school lunches. I thought if I had icing sugar made up, then it would be easier. Probably just need to be more organised....

[Meagan]

I have started making the icing first then the cake  Try that way Virgo

[judydawn]

I made up batches at a time so as not to get caught out in the middle of a recipe.  It also gets the noise out of the way in one hit.

[JulieO]

i do the same as Judy.  Made some yesterday in fact as I saw my supply was getting low (both icing and castor), so am now good for a while.  Sometimes in recipes I only need one or two tablespoons so it would be a pain to have to make some just for a small amount.   

[debetha]

I try to have a small Tupperware premade for when I don't read the recipe or want some asap, but make it as I need it mostly, and save my emergency supply! Although thinking that I probably only need a batch of icing sugar as would be ok to use in place of caster sugar too? Oh, and like to use caster sugar for my vanilla sugar supply, as most versatile - can add it to yoghurt for vanilla yoghurt or use in baking etc

[CreamPuff63]

good question! I am unable to say that I only use homeground  usually the sugar and butter is creamed first so I will grind the raw sugar as I need it. when it comes to icing the cake, this is a job that I try and avoid if I can because I am usually 'over' the cake making process. I say to my kids if they want some cake, they had better ice it first. One DD would make icing sugar, but the other would just use the spare icing sugar I keep in the pantry 

[cookie1]

CP63 I rarely ice cakes anymore. We find we enjoy them as they are and it's lots less of those nasty calories. Of course if we're having visitors or the cake is going somewhere it gets iced then.

[meganjane]

I don't like the icing sugar made in the TMX for icing of cakes. It's just too gritty. I only use organic raw sugar and it doesn't make good icing sugar, so I just buy it now.