anyone a good cook? replacing brown sugar for powdered?

I made a nice LF pound cake, and was thinking to make a homemade icing (really control what goes in it).

the recipe calls for powdered sugar. will brown sugar work as well if i beat it well enough?

Fri. Dec 7, 7:21pm

may be better off using a light brown sugar if you put it ikn a blender it may go more to a powder. its worth a try.. if not you can use caster sugar.. full granual sugar would be to gritty for a icing in my opinion.. hope that helps a bit.

Friday, December 7, 2007, 7:37 PM

OP

good news and badnews.

the bad news is that the attempt at non-powdered sugar was horrible.

the good news? the cake itself came out super good, so it doesn't need any! between LF milk and cutting out the oil..i saved about 100 cals a peice =]

Friday, December 7, 2007, 7:52 PM

great cook here.

You can't use brown sugar for any recipe that calls for powdered sugar. You will wind up with a gritty icing.

And there is too much moisture in brown sugar to grind it into a suitable powder.

However, you can use a coffee grinder (but you got to get a good one) and sugar in the raw to make powdered sugar.

Commercial icing sugar has cornstarch in it to prevent it from caking. You could add some, but as you're not likely to keep homemade powdered sugar on a shelf for a while it's often not necessary. And for those like me with a corn allergy, you can use arrowroot or tapioca starch instead.

Friday, December 7, 2007, 11:14 PM

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