Icing sugar is the ground powdered version of regular white sugar and can be used as icing or frosting for cakes, pies and pastries. It is arguably the sweetest tasting sugar due to its processing. Icing sugar is free from fat and fibre, and has a high GI.
An Interesting History:
History points to the Ancient Egyptians being the first to use modern methods in converting cane juice into sugar. They used lime (calcium oxide) and albumen (egg whites) to remove the impurities from the pressed cane juice. The resulting liquid was then boiled, evaporating most of the water and forming crystals of sugar. Lastly the residual molasses was washed from the crystals using water.
Country of Origin
Product of Australia
Icing sugar is high GI, contains no fibre and no fat.
100% icing sugar from cane sugar
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