What is icing sugar?
Icing sugar is a sweetener based on carbohydrates, often used in confectionery as an alternative to the common granular (or granulated) sugar; all this thanks to the greater decorative aesthetic value and its characteristics of subtlety and impalpability.
How to do it at home
The icing sugar can also be produced at home starting from the granulated one. Using a blender, a mixer, a blender or (even better) a cutter, you are able to pulverize the sucrose granules until the desired consistency is reached.
Although it is a fairly simple method, remember to pay close attention not to contaminate the sugar with water or other liquids and, if it is to be used for garnishing, to add 2-3% cornstarch. Optionally, the icing sugar can be enriched with other powdered flavorings such as vanillin.
Nutritional Characteristics
The nutritional composition of icing sugar is essentially in favor of carbohydrates, while there are no high amounts of proteins or lipids. However, while granulated sugar contains ONLY simple carbohydrates, within a particular professional icing sugar (for laboratories, pastry shops and food industries) there are small quantities of starch (cornstarch) and lipids. This different mixture (compared to powder of simple sucrose) has a very specific function; it constitutes the hydrophobic sugar, that is the one which - while coming into contact with humidity - has a lower solution capacity. Due to these characteristics, hydrophobic sugar is particularly suitable for decorations, as it preserves its whiteness more than traditional icing sugar. The latter, if moistened, acquires a translucent appearance and a sticky consistency.
In addition to toppings, icing sugar can be used for the production of icings, creams, whipped cream, basic doughs, biscuits, etc.
See Examples of Powdered Sugar Recipes
As anticipated, icing sugar essentially contains carbohydrates and the contribution of vitamins and mineral salts is not relevant; it would therefore be totally meaningless to summarize the nutritional values in a table.
What matters are: the content of carbohydrates (99.6%, of which 97.9% simple) and the total energy intake (389 kcal / 100g). The icing sugar is therefore an unsuitable product for the diet against overweight and, even more so. , to the diet against hyperglycemia and type 2 diabetes mellitus.
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