Hi!
I use an electric coffeegrinder to powder my sugar.  The coffee-
grinder
works faster, but of course with smaller amounts at one time. So
you have to repeat the process.  I think the coffegrinder gives a
finer textured powdered sugar.
(I never uses the grinder to coffee, I don't like it. The
powdered sugar will take "the smell" of coffee with it too the
cake, so be careful to ear and clean the grinder before you use
it)
Svanhild

At 21:32 01.02.98 -0600, you wrote:
>Larissa Blechman wrote:
>> Hi Ginger, I have no specific recipe but I did see on another list at
>> some time a suggestion to use regular granulated sugar, grind it to a
>> finer powder in a blender and then mix with arrowroot powder (potato
>> starch may work too) to produce a powdered sugar.
>
>I make my own powdered sugar and never add anything - but then I always
>end up making it at the last minute and using most of it.  The basic
>problem I have is this...the blender gets overheated before the sugar is
>powdered enough sometimes.  I just turn the blender off and let it cool
>before I let it run for awhile again.  If you don't the blender long
>enough the frosting comes out grainy.  It can take quite a while, so
>I've been thinking maybe I need to get my blender's blades sharpened or
>something.
>Kathy Wentz              I've never had a humble opinion in my life.
>[log in to unmask]      If you're going to have one, why bother to
>                         be humble about it?           -- Joan Baez
>
>