On Tue, 2 Aug 2005, Vox Humana wrote:

>
> "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.

You're right, of course! I would claim to have inadvertently hit the zero,
but I was actually thinking of Baking Powder, when I quoted the 30%
figure. (Now, let's hope I'm not as far off on Baking Powder!)

Dave