Icing sugar in professional kitchens is often referred to as "ten times" because that is the number of times it has been milled or refined … so when you are struggling with grit in your buttercream, it is based on the fact that a one-time milling of raw sugar to icing sugar is just not enough … so go for it! Ten Times. It can be stored already made but it will clump. If you want pure white sugar for cake decorating, you must begin with white sugar.
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- 300 g sugar or as needed
- Flavourings of choice such as citrus zests, cinnamon, ground spices, Crio Brü granules etc.
Place sugar into TM bowl and mill 1 min/speed 10.
Cool sugar in bowl completely before repeating … ten times … get it? The TM bowl will become quite heated during this process, so you must allow the sugar and the bowl to cool to the touch between each minute of milling. The cooling time needed will increase the closer you get to process number Ten!
Store in an airtight container until use.