Why is there cornstarch in powdered sugar?

Question

I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out.

So what is the role of cornstarch? Does it act like a filler (since it's cheaper than sugar)? Is it to prevent lumps? Does it help with texture? Does it do something else?

If this question is too broad, assume I'm only talking about frosting, since that's a frequent use of this sugar.

Asked by Mien

Answer

It's to prevent caking. See, for example, the second FAQ on Domino Sugar's website:

It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

Many shredded cheeses include corn starch for the same reason.

Answered by Eli Lansey

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What is the proper way to use corn starch to thicken sauces?

Question

How do you mix corn starch slurry and how do you use it?

• Do you add the corn starch to the water, or do you add water to the corn starch?
• Generally what proportions do you need, what is the ratio of water to cornstarch?
• Do you need to use more slurry to thicken more liquid; if so, what is the quantity per volume?

Asked by milesmeow

Answer

I usually start small, with maybe a teaspoon of starch and a tablespoon of water. I guess that's roughly 2/1 water to starch by volume.

You do need more starch slurry for more liquid, but I advocate for going cautiously and starting with a single "dose" and then seeing if it's enough.

Answered by bikeboy389

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How can I thicken tea?

Question

I tried thickening mint tea with cornstarch. I was hoping for something with a more thick mouth-feel. I got the consistency I was looking for, but the cornstarch imparted a slightly mineral/dirty flavor. It certainly didn't ruin the tea, but it wasn't what I was hoping for.

My specific steps were:

• Boil water
• Add cornstarch slurry
• Cook 4-5 minutes more
• Take off heat, add tea bag and sugar (Splenda) then steep.

Will cornstarch always impart this flavor or was it my technique?

Will another common thickener work better (I don't want to have to buy some powder off of Amazon)? Ideally, I would like a thickener that adds no color or flavor, though I'm perfectly happy with one that just adds color.

Thanks.

Asked by Chad

Answer

You could try using arrowroot. This is a widely available alternative to cornstarch - it is used in cookery because it doesn't turn liquids cloudy like cornstarch does. In your case, it might work better as it also has a more neutral flavour.

Substitute 2 tbsps of arrowroot for 1 tbsp cornstarch, and make a slurry with cool water as you would cornstarch. One issue is that overheating can break down the arrowroot, preventing it from thickening, so you are probably better off adding it to the tea after removing it from the heat.

Answered by ElendilTheTall

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Is there an alternative to cornstarch

Question

I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it but I am afraid of making my pies to runny without the cornstarch.

Is there an alternative to cornstarch to thicken the pie filling or should I just use less and hope I still use enough?

Answer

There are several alternatives, but the most common I know of are tapioca flour and arrowroot powder/flour.

That said, most cornstarch substitutes aren't appropriate for pies, because they break down under high heat. The only substitutes for corn starch that I'd use in a pie are potato starch and tapioca. Tapioca powder can be hard to find in some areas though; I usually get it at Asian grocery stores.

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Sticky corn starch croquette

Question

I'm having a coeliac over for dinner and I've made croquettes from corn starch. I have a recipe with 100gr corn starch and 700ml liquid. That works fine. But when forming the croquette, the batter will stick to my hands... a lot.

Is there a way to prevent this from happening?

Answer

It's the water in your skin more so than anything else that makes it stick to your hands; generally the most effective way to prevent any kind of water-based dough or batter from sticking to your hands is by greasing them. Some of the fat might get into the dough, but not really enough to make a difference.

Any kind of fat will do. Vegetable oil is the economical choice but margarine or shortening will coat the hands much more effectively.

If you've got gloves then it's even easier, just spray them generously with cooking spray before you put them on and start to work the dough.

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