Oh, I always thought castor sugar and icing sugar were the same and, more or less, interchangeable. In the US, icing sugar is called Confectioner's sugar. For British recipes calling for castor sugar, I was always told to use Confectioner's sugar

I'm guessing then icing (or powdered) sugar is more finely ground than castor sugar, correct?

[quote=Tanuja;330879] They are the same, it's just a difference in names. In the US, it's called cornstarch; in Britain it's cornflour.

Either way, the Maizena I buy here (Maisstärke in German) is the same product as the Argo brand I bought in the US.

http://en.wikipedia.org/wiki/Cornstarch

http://www.recipezaar.com/library/getentry.zsp?id=638

"A powdery flour made of finely ground cornmeal, NOT to be confused with cornstarch. The exception is in British recipes where the term "cornflour" is used synonymously with the U.S. word cornstarch. Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods."

Yeah, icing sugar is like a powder (similar to talcum powder in consistency) but castor sugar is a really fine grained sugar. The sugar you put in tea and sprinkle on your cornflakes isn't usually used in cakes and whatnot.

EDIT: some chefs reckon that the coarser sugar (tea and cornflake sort) make cakes heavy and I tend to agree with them. Before I found castor sugar here in Switzerland I had to make do with the ordinary stuff and my cakes were a bit heavier.

Gotcha! Okay. I know what you're talking about. Castor sugar is a granulated sugar, but the granules are superfine, but not powdery. I used to see it in the US (I think it was called finely granulated or something), but I never used it.

Maybe I should buy some and use it next time I bake a cake to see if there's a difference in consistency/texture of the finished product. I usually use the finely ground brown (raw) sugar that's sold in Migros for my baking and haven't had any problems.

I'll have to give that a go - I guess it would make the cake richer? Would be esp good for fruitcakes.

I feel a weekend baking session coming on...

We generally just buy ordinary coarse granulated sugar for everything.

Use as it is in coffee etc.

Chuck it in the grinder for a few seconds to turn it into caster sugar.

Leave it in a bit longer to make icing sugar.

Tanuja,

I'm not sure what shortening is called in German, but I have a very nice buttercream icing recipe that's tried and true (no shortening needed, only butter) that you're welcome to:

Buttercream/birthday cake frosting

1 cup (8 oz) of butter
1 tsp. of flavoring (vanilla, almond, orange, etc.)
1 lb. of confectioner's or icing sugar
3 Tbsps. milk, water or fruit juice
1 Tbsp. meringue powder (optional)*
1/4 tsp. salt

Cream Butter with mixer, add flavoring and salt
Gradually add sugar, once cup at a time.
Add meringue powder, if using.
Add liquid (milk, water, juice) and beat until light and fluffy (5-8 mins approximately)

Keep bowl covered with a damp cloth. Refrigerate when not in use.

Rewhip before using. This frosting can either be spread with a spatula or piped through a pastry bag. It is also the right consistency if you want to do stars, flowers or pastry roses.

*not sure where to buy this here. Maybe Crumbs knows. I've used it before, but I don't see a real difference without it.

Here's a recipe for rolled fondant, which can be a lot of fun to work with. This is the fondant that can be rolled out and placed over cakes and fruitcakes. It can be colored and molded into different shapes:

1 1/2 tsps. plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup**
1 1/2 tsps. glycerin
Vegetable oil, for oiling hands and spatula

Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.

Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerin; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.

Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.

Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.


** Again, not sure where to find this here. Maybe Crumbs knows. I believe glucose syrup can be substituted for the corn syrup.

You're reading my mind

As I was typing the recipe for rolled fondant, I was thinking how I'd love to make a fruitcake, douse it with rum and cover it with fondant {*salivates*}

It's hard to say if my cakes are richer because of the brown sugar, but they don't come out heavy. I made a chocolate babka a couple of weeks ago (which is yeast-raised) and that brown sugar worked fine. It's called Roh zucker, and they have a coarse one and a fine one. I don't have the packet anymore to give you the exact info (I store everything in glass cannisters).

[quote=latigresse;330913]
Gosh Latigresse, you are an angel. Will try out both icing recipes and let you know. Crumbs, gave me an easy recipe for a corn syrup substitute which is essentially liquid glucose. I am all excited about trying this out. Tonight I am going to make a Lemon Frosted cake...as you can see am switched into baking mode these days

thanks a zillion folks

Rohzucker grob is the coarse one while Rohzucker gemahlen is the fine-ground one. I find that the raw sugar sold in Coop is 'browner' than the one in Migros.

Enjoying your baking!

Great thread - thank you. But is there anything like the Light Brown or Dark Brown Sugar that is found in the US? Many of my recipes us 'brown sugar' which is different from the raw or unbleached sugar. Any help appreciated!

Update on the Glycerine:

You can buy Glycerine 85% in your local pharmacy (Apotheke/Drugstore).

I have spoken to the manufacturer, Hänseler AG, who have assured me this is food-grade quality. This may be important to know if you get some funny looks from the salespeople, if you tell them what you want it for.

Price was CHF 6.45 for 150ml, when I bought some recently.

Go up to the search button in this forum...type in "Brown Sugar", and you will find more than enough to help you out... If not, then you can send me a pm and I would be happy to point you in the right direction with respect to brown sugar...
Jack