I hope I'm in the right forum.
I'd like to make my first batch of this for my patchwork cutters but I've a couple of ingredients questions.
First, and I'm sure I know the answers but it never hurts to ask, can you use Tylose C in place of Gum Tragacanth?
Second, is there much difference between Icing Sugar and 10x Powdered sugar?
I have two recipes and one calls for 10x powdered sugar, the other for icing sugar.
Also, if you've got the time, Marion Frost calls for:
"3x level 5 ml teaspoons of gum tragacanth" and I'm not sure how to read this. Any and all help will be really appreciated!
I have read that Tylose can be subbed for gum trag measure for measure, but I have never tried it in a formula myself. A teaspoon is approximately 5 ml, so you would use 3 standard "American-style" teaspoons. I think that 10x can be used instead of icing sugar. I have read that they are the same product and I have also read that icing sugar is finer and has no cornstarch added . Maybe someone will enlighten both of us
I hope the following paragraph will be usefull for you.
Powdered sugar is sugar ground to a powder and usually mixed with an anti-caking agent such as starch. The coarseness of the grind is given by the numbers, such as 10x for the finest, and 6x for standard. A brand of sugar when tested side by side with another may have a different coarseness to it, easily detectable by tasting and sometimes by touching. Powdered sugar also goes by the names 'confectioner's sugar' and 'icing sugar'. Powdered sugar is great for using in recipes where the sugar needs to be fully blended, like icings, frostings and the like, and for creating decorative marks on cakes and pastries.