Very finely ground sugar.
1This recipe uses cornflour and icing sugar to create the buttery texture.
2Garnish by dipping glass rim in Amarettto and then in icing sugar.
3Cool on a cake rack and sprinkle with icing sugar before serving.
4Sieve the ground almonds, icing sugar and salt together and set aside.
5To make the buttercream, first sift the icing sugar into a bowl.
6Garnish with toasted sliced almonds, strawberries and a dusting of icing sugar
7Taste and add more icing sugar if you like the filling sweeter.
8Add the remaining icing sugar and the cream cheese and beat well.
9To serve, cover the top with raspberries and dust with icing sugar.
10Transfer to a cooling rack and dust with icing sugar to serve.
11Put the icing sugar and the black food colouring into a bowl.
12Currently, he says, in his laddish way, he may have snorted icing sugar.
13Continue with this until all the icing sugar has been added.
14To assemble: Sprinkle the top with icing sugar then another piece of paper.
15Put remaining chocolate with the icing sugar in pan with a tablespoonful water.
16Sift the cornflour and icing sugar together into a large container.