CSR Soft Icing Mixture
This is a blend of finely ground cane sugar and starch (4%) which gives this icing its free flowing profile.
The starch is gluten free, perfect for those with gluten intolerance. Its superfine sugar crystals dissolve instantly
and cream effortlessly, making deliciously smooth icings, frostings and fondants. It is also used for dusting, giving a
slightly sticky topping/coating when dusted onto warm desserts, and a light fluffy finish to room temperature or chilled sweets.
Available in 500g and 1kg packs.
CSR Pure Icing Sugar
This is a finely ground 100% pure cane sugar, with a superfine crystal size. It gives
a firm brittle set (as opposed to the soft set of CSR Soft Icing Mixture), which
makes this icing ideal for Royal icings, flat icings, piping and decorative finishes.
This icing is most commonly used for wedding and celebration cakes. Available in
CSR Flavoured Icing Sugar
Making flavoured icing is now deliciously simple with our range of 100% natural flavoured icing sugars.
Use them as you would CSR Soft Icing Mixture, to make soft set glazes, icing and fillings, or in any recipe
that calls for icing mixture. Just add a Tablespoon of hot water or milk (which ‘activates’ the natural colour),
and then add either more water or milk, softened butter, or even cream cheese (see Tips).
They’re a quick and easy way to get creative. CSR Flavoured Icing Sugars have no artificials
and no numbers – they’re 100% natural! Tops 1 x 22cm cake or 8-10 cupcakes. Available in 125g sachets.
Are CSR Icing Sugars suitable for People with Gluten Intolerance?
Both CSR Pure Icing Sugar and Soft Icing Mixture are certified gluten free.
CSR Flavoured Icing Sugars do not naturally contain gluten, but are packed in a
facility where there may be gluten-containing ingredients, so cannot technically be certified 100% gluten free.
What is Gluten’s Role in Baking?
Gluten is a protein found in wheat, rye, barley and oats. Gluten helps give cakes
their light fluffy texture, gives biscuits their desired crumb texture, and is important
in ensuring the ideal consistency for dough.