"Jenn Ridley" > wrote in message
...
> baker1 > wrote:
>
> >I just picked up some C&H powdered sugar, which I've used for decades
> >and realized there is cornstarch in it. Will this effect recipes? When
> >a recipe calls for powdered sugar, does it presuppose there is
> >cornstarch in it?
>
> Yes. There's been cornstarch in powdered sugar for *years*, probably
> since it became commercially available. (I remember asking my mom
> about it 30+ years ago, so it's been that long.) It keeps the sugar
> from caking. Modern recipes assume the cornstarch is there.
>
> If you're doing historical baking or confectionary, it *might* affect
> (note correct word usage) the end result. If you don't like the
> result using purchased powdered sugar, you might try powdering your
> own sugar. A friend of mine who does medieval confectionary powders
> his own sugar, and says it's a lot of work, but for what he does it's
> essential.

Not all powdered sugar has cornstarch in it. That is particularly true in
Europe.