Conny > wrote:

>I have checked several brands of powdered sugar, and they all have cornstarch listed
>as the second ingredient other than sugar. Why cornstarch??

To keep the sugar from caking up. Without the cornstarch all you'd
have is a solid block of sugar that used to be powdered, and is now
compressed into a cake.

> Does anybody know of a brand of sugar
>w/o the cornstarch?
I don't think there is one.

>Guess I have to make it myself in my spice/coffee grinder?
Grinding in a spice grinder will give you smaller granules. To get
powdered sugar, you'll have to use a mortar and pestle, at least
according to my friends who wanted plain powdered sugar for a
redaction of a 15th century recipe.

jenn
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Jenn Ridley