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thumbnail image 1
Preparation time
0min
Total time
0min
Portion
1 portion(s)
Level
--
  • TM 5
published: 2015/11/28
changed: 2015/11/28

Ingredients

Icing Sugar Mixture

  • 200 grams white sugar
  • 2 teaspoons cornflour

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

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Recipe's preparation

  1. Add white sugar to MB insert MC mill for 20secs/speed 10

    Repeat till fine as  icing sugar.  

    Add 2 tsp cornflour mix for 2secs/5

    Use as needed or store for next time

     

     

     

     

     

     

     

Tip

For everyday cooking icing sugar mixture does the trick; the only place where pure icing sugar is a must is when making royal icing, modeling fondant & the like 

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Icing Sugar Mixture

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