"Dave Bell" > wrote in message
rea.net...
> On Tue, 2 Aug 2005, Quiltshophopper wrote:
>
> > Is there a specific ratio and method for substituting confectioners
sugar
> > for regular table sugar in baking or in iced tea?
> > I ran out of regular sugar...
> > gotta run to the store, but since I have this confectioner's sugar
around
> > here...
> > can it be done?
>
> It can be done, keeping in mind that (most US) confrectionaers' sugar is
> about 30% corn starch!
>

30% seem really high to me. According to the following site, it contains
between 1.5% and 3% cornstarch.