| This Way That Way |

Confectioners’ Sugar

You’ve used the snow white, fine substance in the baking aisle of your supermarket. Confectioners’ sugar is simply granulated sugar that’s been ground and combined with 2–5 percent of some sort of anti-caking agent like cornstarch or potato starch. It’s generally used to make icing or frosting or as a delicate finish to the top of baked goods like coffee crumb cake. Confectioners’ sugar comes in varying degrees of fineness. The finer it’s ground, the more water it can absorb. To keep it from getting clumpy, keep it in an airtight container in a cool, dry place.


Just Add Sugar

Icing To My Cupcake

Don’t get confused when a recipe calls for icing sugar. That’s just the Canadian way of saying confectioners’ sugar.

Well, Not Exactly

Although you can substitute confectioners’ sugar for granulated sugar, it isn’t a 1:1 ratio. Rather, for two cups granulated sugar, sub one and three-quarter cups confectioners’ sugar.

Loco For Cocoa

In middle of a chocolate dessert and missing confectioners’ sugar? You can just substitute 1:1 with hot cocoa mix!

Need Ideas? We want to hear from you. What ingredient do you have in your fridge or pantry that you’re wondering what to do with and need an idea and/or recipe for? We’ve got you covered. Email us your choice ingredient at recipes@mishpacha.com and we’ll print three recipes for it!


1. Lemon-Glazed Quick Doughnuts

I’ve always been a fan of the traditional yeast-dough doughnuts, but in an attempt to try something new, here’s a recipe with a cake-batter base. These doughnuts are super quick to prepare. And like any fried food, they’re best super fresh.


  • 2 eggs, plus 1 egg yolk
  • ¾ cup sugar
  • 2 tsp vanilla extract
  • 3 cups flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¼ cup oil, plus more for frying
  • ½ cup pareve milk

Lemon Glaze

  • 1 cup confectioners’ sugar (plus more as needed)
  • 1 Tbsp oil
  • 2 Tbsp fresh lemon juice

Cut 16 squares of parchment paper, approximately 4x4 inches (10x10 cm) in size.

Fill a medium pot with 2–3 inches (5–7½ cm) oil and heat.

Beat the eggs, sugar, and vanilla in a mixer until fluffy and pale yellow. Combine flour, baking powder, and salt in a bowl, and mix oil and pareve milk in a measuring cup. Add the dry ingredients to the mixer, alternating with the wet ingredients.

Fill a large ziplock or piping bag with batter. Cut a hole approximately ½ inch (1 cm) in diameter and pipe circles of dough approximately 3 inches (7½ cm) in size onto each piece of parchment paper.

When the oil reaches 360–370°F (182–188°C), drop a doughnut into the oil along with the parchment paper. After a couple of seconds, you can easily remove the paper with tongs.

Fry the doughnuts for 2–3 minutes per side until they’re a nice golden-brown color. Don’t overcrowd the pot — it’s best to fry only 2–3 doughnuts at a time.

Remove doughnuts from oil and cool on a baking sheet lined with paper towels. Repeat until all doughnuts are fried.

Prepare the lemon glaze: Combine the sugar with oil and lemon juice. If it’s too runny, stir in more confectioners’ sugar. Dip the doughnuts in glaze and allow to set.

Note: You can also coat these doughnuts with your favorite chocolate glaze for the authentic experience.


2. Decadent Marble Cake with Crumb Topping

When I tasted this cake, I knew I needed to get hold of the recipe! It’s originally from my cousin’s sister-in-law, and I made a few signature changes. I add coffee to everything cocoa, and I did away with some of the sugar.


  • 4 cups flour
  • 2 cups sugar
  • 2 tsp vanilla sugar
  • ¾ cup margarine
  • ¾ cup oil, divided
  • 1 tsp cinnamon
  • 4 eggs
  • 1 cup orange juice
  • 4 tsp baking powder
  • 1½ tsp coffee granules dissolved in 3½ Tbsp hot water
  • ¼ cup cocoa powder
  • 1 cup confectioners’ sugar

Preheat oven to 350°F (175°C).

In a large bowl, place flour, sugars, margarine, ½ cup oil, and cinnamon; mix to combine. Remove 1½ cups of crumbs for the topping and set aside.

Add eggs, juice, and baking powder to the bowl, and mix to combine.

In a separate bowl, place remaining ¼ cup oil, dissolved coffee, cocoa powder, and confectioners’ sugar; mix to combine.

Line only the bottom of a 10x14-inch (26x36-cm) baking pan with parchment paper. Pour the white batter into the pan. Then pour the chocolate batter on top and swirl it into the white batter. Spread crumbs over the top.

Bake for 1 hour and 10 minutes.


3.  Peanut Butter Cups

While peanut butter and jelly doesn’t go over too well here, peanut butter and chocolate is always a winner in our house.


  • 1½ cups peanut butter
  • ½ cup Mehadrin Margarine
  • 1 tsp vanilla sugar
  • 2 cups confectioners’ sugar
  • 4 oz (110 g) baking chocolate, melted

Blend all the ingredients besides melted chocolate together. Shape into 1-inch balls or use a small cookie scoop.

Dip each ball into melted chocolate and place in mini cupcake holders.

Refrigerate for 1 hour and enjoy!


(Originally featured in Family Table, Issue 871)

Oops! We could not locate your form.