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Better Tasting Confectioners' Sugar

Mel M. (Q&A ID 4348)Mel M. (Q&A ID 4348)
in Baking

I can't stand the flavor of off the shelf confectioners' sugar. It is so filled with cornstarch anymore that the flavor has been hijacked.

What do professionals use to avoid that chalky flavor? Is there a professional grade confectioners' sugar?

Thank you,

Mel Meister

Comments

  • Lynn C. (Q&A ID 662)Lynn C. (Q&A ID 662)

    Hi Mel - I prefer organic powdered sugar. In organic powdered sugar tapioca, rather than cornstarch, is used to prevent caking. The tapioca has a smoother mouth feel and is less gritty on the tongue. Also, organic powdered sugar has cane sugar, which has a more complex, caramel-like flavor than granulated sugar and cuts back on some of the cloying sweetness. One caution though – if you are using powdered sugar just for decorating - that is, sifting over the top of something - it does have a tendency to melt quicker due to its higher moisture content. Best, Lynn C.

  • Mel M. (Q&A ID 4348)Mel M. (Q&A ID 4348)

    I'll give organic a try! Thanks, Lynn.

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