Granulated sugar v. 10X for glaze/drizzle?
I ran out of powdered sugar (10X) for my cream cheese glaze/drizzle for cupcakes. Can I substitute finely granulated sugar (raffinade)? Other ingredients will be a splash of milk, cream cheese, and lemon or orange juice. And possibly sour cream.
Christina, run your granulated sugar through your food processor until you have turned it into 10X. !0X has some cornstarch in it, although I do not remember off the top of my head what the ratio is. Perhaps a quick google search could tell you.
That small amount of corn starch does help set up your glaze.