On Tue 10 Jun 2008 08:52:05a, PeterLucas told us...

> Wayne Boatwright > wrote in
> .120:
>
>
>> according to the particular use I have for it. If the filling is
>> particularly sweet, then I add no sugar at all.
>
>
>
> Try Pure Icing Sugar.

Icing sugar, or confectioner's sugar in the US, has a small amount of
cornstarch in it to keep it from clumping. I can taste it in the whipped
cream. Generally, I use what we call "superfine" sugar, which I believe is
like your caster sugar.

--
Wayne Boatwright
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Tuesday, 06(VI)/10(X)/08(MMVIII)
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NETWORK: What fishermen do when not
fishing.
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