Tate & Lyle's Icing Sugar, 3Kg

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. 3KG, THE STEP UP FROM THE STANDARD RETAIL BAG: The right size if you decorate most weekends, run a market stall or bake for a household that eats cake faster than you can ice it. Three kilos covers a lot of buttercream and royal icing without committing cupboard space to a trade sack, and the cost per kilo is better than buying three separate bags. Decant a working amount into a sealed jar and keep the rest cool and dry. Sift before use and it goes through the sieve cleanly. 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.