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Old 06-05-2012, 02:52 PM   #1
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Icing Sugar drives me bonkers

Icing sugar (confectioners sugar) drives me bonkers. The stuff just gets everywhere. I have black glossy kitchen work tops and its a nuisance having to clean the whole kitchen as the white dust settles.

Anyway, while making butter icing for my jubilee cake yesterday I took advantage of the sunny weather and took my cake making into the garden, such bliss not to worry about the billowy white clouds of icing sugar, although my bay trees did look rather pretty coated in it.

I heartily recommend baking in the garden.

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Old 06-05-2012, 05:10 PM   #2
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I like that idea.

My Kitchenaid is black and always needs to be cleaned after using icing sugar.
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Old 06-05-2012, 06:46 PM   #3
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I use my pastry blender to start with buttercream icing. Then when all the butter is completely mixed in, I go to my mixer. Saves a lot of aggravation.
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Old 06-05-2012, 11:13 PM   #4
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Quote:
Originally Posted by Addie View Post
I use my pastry blender to start with buttercream icing. Then when all the butter is completely mixed in, I go to my mixer. Saves a lot of aggravation.
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Old 06-06-2012, 02:37 AM   #5
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I have the same prob with talc Gravitas, I perspire a lot when mowing the lawn and parts of me chafe like billy O.Do you think I should try vaseline as Mrs BDF has refused to use the Dyson's nozzle again?
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Old 06-06-2012, 02:10 PM   #6
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Bakechef - same here, my beloved Kitchen Aid is black and beautiful and I hate having him covered in icing sugar, would much rather go outside (this may prove tricky in the winter but shall keep you posted on that).

Addie - by pastry blender do you mean like a food processor? This particular recipe used a LOT of icing sugar so I just decided to haul it all outside.

Bolly my dear boy, I told you mowing the lawn in your rubber lederhosen would chafe. Tsk.
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Old 06-06-2012, 02:45 PM   #7
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Quote:
Originally Posted by Gravy Queen View Post
Bakechef - same here, my beloved Kitchen Aid is black and beautiful and I hate having him covered in icing sugar, would much rather go outside (this may prove tricky in the winter but shall keep you posted on that).

Addie - by pastry blender do you mean like a food processor? This particular recipe used a LOT of icing sugar so I just decided to haul it all outside.

Bolly my dear boy, I told you mowing the lawn in your rubber lederhosen would chafe. Tsk.
Pastry blender:

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Old 06-06-2012, 02:48 PM   #8
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Quote:
Originally Posted by Gravy Queen View Post
Bakechef - same here, my beloved Kitchen Aid is black and beautiful and I hate having him covered in icing sugar, would much rather go outside (this may prove tricky in the winter but shall keep you posted on that).

Addie - by pastry blender do you mean like a food processor? This particular recipe used a LOT of icing sugar so I just decided to haul it all outside.

Bolly my dear boy, I told you mowing the lawn in your rubber lederhosen would chafe. Tsk.
No, I mean the old fashion way. By hand. Sure, you get a workout. But look at the calories you burn up. I have a wire pastry blender. circa 1940. Easy to keep the ingredients moving. The pastry blenders that have blades instead of wires allow the ingredients to get clogged. I figure it was as much work hauling everything outside as it would have been to start it all by hand. I admit I am from the old school. I do a lot of things the way my mother did them. But then I do a lot of things my own way with the new fangled conveniences. Then some activities in the kitchen just call for common sense. Like mixing powdery ingredients at a very slow pace. Even by hand if necessary.
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Old 06-06-2012, 05:26 PM   #9
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I'm usually doing four batches of buttercream at once (translates to four 2 kilo bags of sugar and 2 pounds of unsalted butter) in my KA Professional. I cream my butter well, then add the sugar just one cup at a time, beating it in very well until I am half way. Then I add my milk to cream it a little then add the sugar in the same way. I also make sure I have the splash guard on my machine. It takes awhile and doesn't totally stop the "snowfall", but it works for me. I can adjust the texture when I am done, adding more milk or sugar as needed.
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Old 06-07-2012, 12:52 AM   #10
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Must not have much wind to be able to mix icing sugar outside. I'd have to start mixing in one county and head to the next to finish up...
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