Tate + Lyle (Icing Sugar 2 x 500g)

FINELY MILLED, SO IT DISSOLVES ALMOST ON CONTACT: Icing sugar is milled to a soft white powder far finer than caster, and that is the whole point of it. It beats into softened butter without a single grain, slackens into a smooth glace icing with nothing but water, and sifts over a sponge like snow. Fine milling is what gives buttercream its silk, royal icing its clean set and a dusted pastry its finish. Tate & Lyle mills to a consistent fineness, so today's batch behaves like last month's. FOR BAKERS WHO CARE HOW THE TOP LOOKS: Anyone piping a birthday sponge, filling cupcakes, glazing biscuits or dusting a tray of pastries reaches for icing sugar, because a coarser sugar shows in the texture and never quite dissolves. Beat it with soft butter and a spoon of milk for butter icing, whisk it with water and lemon juice for royal icing, or shake it over doughnuts and shortbread. Home bakers, cake decorators and busy professional kitchens all work from the same bag. TWO 500G BAGS, SO ONE IS ALWAYS STILL SEALED: Open the first and leave the second closed until you need it, which keeps fine powder free flowing far better than one large bag left open all season. Between them there is plenty for a couple of batches of buttercream, a round of royal icing and a fortnight of dusting. A kilo in total, in units small enough to use up while at their best, and easier to fit in a domestic cupboard than a single big pack. Two bags, twice the shelf life in practice. WORKS WITH THE REST OF YOUR BAKING SHELF: Cream it with butter and vanilla for buttercream, beat it into cream cheese for a tangy filling, or loosen it with lemon juice for a drizzle that sets glossy on a loaf. Add cocoa for chocolate butter icing, a splash of water for glace icing on buns, or a little egg white for royal icing stiff enough to pipe. It sweetens whipped cream, softens a fruit coulis and dusts a mince pie. One bag covers filling, piping, glazing and the final flourish. REFINED IN LONDON BY A ROYAL WARRANT HOLDER: Tate & Lyle has been refining cane sugar in London since 1878, first became famous as the pioneer of the sugar cube, and holds a Royal Warrant on the strength of over 140 years of refining experience. Our icing sugar is milled from cane sugar with a small amount of starch or anti-caking agent, there for one reason only, to keep the powder free flowing in the bag. Safety, quality and environmental care are managed right across the supply chain.

Tate & Lyle Icing Sugar 500gPerfect for every baking enthusiast, Tate & Lyle Cane Icing Sugar offers a fine, silky texture that’s essential for dusting, glazing, and crafting the smoothest buttercream. Made using the juice of the sugarcane plant, this icing sugar upholds the trusted quality that Tate & Lyle has delivered since 1878, produced and packed on the banks of the River Thames in London. Its key ingredients—Cane Sugar (97%) and Maize Starch—ensure reliable results in all your home baking needs.Tate & Lyle Icing Sugar is suitable for vegetarians and vegans, and is Kosher-certified by KLBD, catering to a range of dietary preferences. According to research, 70% of UK pastry chefs expressed a preference for Tate & Lyle Sugars, making it the professional’s choice for high-quality bakes.This icing sugar comes in convenient, ambient storage packaging and remains in optimal condition when stored in a cool, dry place. With 400kcal per 100g and no fat or protein, it delivers pure sweetness with 97g of sugar per 100g and only naturally occurring sodium.For more recipe inspiration, visit wearetateandlylesugars.com and discover how you can make every bake exceptional. Proudly made in the UK using responsibly sourced cane sugar from various non-UK countries. Tate & Lyle Sugars – by appointment to Her Majesty the Queen, trusted by professionals and home bakers alike.