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Icing sugar coming out my ears!
Can you suggest some uses please?


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18 replies to this topic

#1 poss71

Posted 07 April 2012 - 12:19 PM

I have done an inventory of my pantry and discovered the following:
1.5 kg of icing sugar
1kg of icing mixture (with cornflour)

Along with - 600g of desiccated coconut
1 kg of dried lentils
1 kg of dried chickpeas

Now I'm not suggesting that anyone come up with a recipe that includes all of the above ingredients  biggrin.gif  , but what can I do with all of that icing sugar?

Not coconut ice, please as I've looked up a recipe that uses a good amount of this quantity and it makes 50 pieces!! There's only four of us here and we can't possibly consume that much in two weeks or so that coconut ice will last in the fridge.

Thanks in advance.

EFS

Edited by poss71, 07 April 2012 - 12:20 PM.


#2 ~mimo~

Posted 07 April 2012 - 12:23 PM

buttercream icing?

you could find a cakee recipe that uses icing sugar then ice it.

#3 poss71

Posted 07 April 2012 - 12:26 PM

Ooh thanks mimo. Off to google a suitable cake recipe.

I can just picture it piled 4 inches high eith buttercream icing!

#4 Mercurial

Posted 07 April 2012 - 12:27 PM

You can freeze buttercream too so make a big batch and pop some in the freezer - handy for a quick cake at a later date.

#5 poss71

Posted 07 April 2012 - 12:37 PM

Hmmm, everything i have googled seems to say I can't use icing sugar in place of caster sugar for cakes. Any recipe suggestions?

#6 ~mimo~

Posted 07 April 2012 - 12:45 PM

QUOTE (poss71 @ 07/04/2012, 12:26 PM) <{POST_SNAPBACK}>
Ooh thanks mimo. Off to google a suitable cake recipe.

I can just picture it piled 4 inches high eith buttercream icing!

Can I come over? happy.gif

#7 Allie_D

Posted 07 April 2012 - 12:45 PM

Search for butter icing not buttercream icing smile1.gif

This is a fairly standard one...

Recipe

Mmmmm icing!!!

#8 Brrrroooce!

Posted 07 April 2012 - 12:48 PM

Same here, I just used it in place of sugar for everything, cakes and biscuits turned out fine, even coffee and tea.

#9 Guest_Buy Me A Pony !_*

Posted 07 April 2012 - 12:50 PM

Shortbread is delicious when made with icing sugar. I haven't made this recipe but there's a kiwi one floating around from an old well known cookery book (if anyone else has it) that is fabulous.

ETA I recently made a shortbread with polenta and it was also great.

Edited by Buy Me A Pony !, 07 April 2012 - 12:51 PM.


#10 ubermum

Posted 07 April 2012 - 12:56 PM

Pure icing sugar I would just use in place of sugar. It is after all just plain sugar in smaller granules. You can't use icing mixture in place of sugar because of the cornflour. Now that I have thermomix, I don't buy icing sugar, I just grind down some regular sugar.

#11 caesie'n'linc

Posted 07 April 2012 - 12:59 PM

Try looking for recipes that call for confectioners sugar, that's the same as icing sugar original.gif
I have a few biscuit recipes that use it, I'll try to find them and post them for you original.gif

I'd just put the icing sugar into a container and seal it up...then write a big note on my shopping list reminding myself not to buy more LOL We do seem to use a fair bit of icing sugar though, probably 1-1.5kg/mth (I bake a lot, my family love it because I usually give half of whatever I bake to one of my sisters or to my parents LOL)

#12 Chelara

Posted 07 April 2012 - 01:04 PM

You could master macarons with the pure icing sugar, also great for royal icing, do some shortbread shapes for Easter then pipe and fill designs using royal icing. You can use icing sugar  in shortbread.

You could also use h pure stuff to make jams, jellies etc.

#13 tick

Posted 07 April 2012 - 03:22 PM

Yo Yo biscuits.  They use icing sugar in the biscuit dough and in the icing that goes between two biscuits.  Delicious!

http://allrecipes.com.au/recipe/8391/yoyo-biscuits.aspx

Edited for some very strange spelling

Edited by tick, 07 April 2012 - 03:24 PM.


#14 *LucyE*

Posted 07 April 2012 - 03:23 PM

Sugar doesn't go 'off' if kept dry so you could just keep it???



#15 laurs

Posted 07 April 2012 - 03:28 PM

Nigella Lawson's pistachio macaroons (you can google the recipe, just halve the filling quantities). Absolute heaven.

#16 *CalamityJane*

Posted 07 April 2012 - 03:33 PM

If you have eggs, butter and almond meal, friands use icing sugar instead of sugar.  (200g per dozen)

#17 poss71

Posted 08 April 2012 - 12:00 AM

I've found this recipe Easy Vanilla Cake and mixed it up in my dodgy 40-something year old mixer (the non working one I have from a generous EBer many moons ago still being in pieces in DH's workshop lol). It's just come out of the oven and, while I wouldn't enter it in the Show, it will do.

I went by weight to add the icing sugar into the mix and it's got a dark crunchy crust, very sweet. Seems to me that's from too much sugar (and maybe a little bit too much heat in the -equally dodgy and equally elderly - oven).

Will let it cool and make up the icing in the morning. Will post a pic if I can pile it up high enough.

mimo, tea or coffee? biggrin.gif

Thanks all for the other suggestions. I've managed to use one packet of icing sugar in the cake, and expect to use maybe half the icing mixture stash in the buttercream icing mixture. I'll be looking into friands and yo-yos next. While I love macarons and macaroons, I'm not the cheffy type and it would break my heart to mess them up. I'll just buy them from my fave little chocolate shop in town, where I can admire their skill without the pressure to perform!

#18 poss71

Posted 08 April 2012 - 10:10 AM

Here is the end result.



Off to share with the kids and DH for morning tea. Yum! (I hope!)

Thanks again for all the suggestions.

#19 ~mimo~

Posted 08 April 2012 - 11:19 AM

Looks yummy Jo! happy.gif

Coffee please, and I won't even mind if you use icing sugar in it! wink.gif




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