On Sun, 1 Feb 1998, 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.

The arrowroot and/or potato starch would be added just like cornstarch is
in commercial powdered sugar, to keep it from clumping...it's not
necessary if someone is going to use the sugar immediately in a recipe...
just grind it in the blender, and add liquid...

Actually, I'm surprised that people seem to think icing HAS to have milk
in it, when I was growing up and learning to cook, cake icings NEVER had
milk in them...all the old recipe books I have call for water and
flavoring of some sort, perhaps a fruit juice such as lemon, instead of
water...

One of my family's favorites I used to make back when I was a teenager
was Hershey's 'Black Magic' cake (I believe it happened to be nondairy?),
with a thin icing, almost a glaze, made from powdered sugar and Creme de
Menthe...that was it, I didn't add anything else to the icing.


June

*======================================================================*
         "Heal the past; live the present; dream the future."
                                -unknown
*======================================================================*
                                            \
                Go fly a kite.   o        --|\
                Really,         /==      ---|/
                It's FUN!       \           /
                                /
*======================================================================*
                        [log in to unmask]
*======================================================================*

X-NO-ARCHIVE: YES