Ten Times Sugar
No icing sugar handy? Well thank you Thermomix. All good, saved the day! (As long as you some other sort of sugar of course!) Pimp your pantry!
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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Need
- 300 Grams sugar or as needed
- Flavourings of choice such as citrus zests, cinnamon, ground spices, Brew Choc granules etc.
Do
- 1
Place sugar into Thermomix bowl and mill 1 min/speed 10.
- 2
Cool sugar in bowl completely before repeating … ten times … get it? The Thermomix 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!
- 3
Store in an airtight container until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
