Tuesday, November 24, 2009

Expat Baking Tip #3: Powdered Sugar

Being that it's somebody's 41st birthday and all, I pulled out the three layers of ultra chocolate cake that I secretly baked over the weekend from the freezer and set my sights on making the cream cheese peanut butter frosting to go with it. After having a similar cake that my friend Alanna made for her husband's fairly recent birthday, I vowed I would go the same route. I recall rudely slicing just-one-more slivers until the gracious host had to slap my hand and put the cake at the other end of the table. It was that good.

So I measured out the five cups of powdered sugar, but quickly realized I was two cups shy.

I've recently had success with making brown sugar from scratch so I was eager to try making from scratch powdered sugar, too. After a bit of research, I decided that using a coffee grinder would be the best tool to really get the sugar to a fine ground. And unlike the powdered sugar from the US, I opted to not use cornstarch since I figured that I wasn't storing it for any length of time.

So I measured out 2 cups of regular sugar.

I then got out my trusty grinder (thank you, Shannon!!). After a few seconds of whizzing, I dumped the sugar out and repeated until I had my two cups worth.

Can you tell the difference?

The batch on the left is my powdered sugar from scratch. The right is from a bag that's been opened as sealed well for about 9 months now.

And yet another successful expat substitute. And a good-to-know tip for those of you who just simply run out and can't make it to the store.

Happy baking!


Shoz said...

So are you allowed to share the fantastic cake recipe with us???

A Broad Living Abroad said...

Hi Shoz! See the post on Expat Baking Tips #4 for the link to the cake. One word: Yum!