The choice of icing sugar influences the texture, shine, and even the final taste of your icings. The Cornflour Free Icing Sugar Squires Kitchen, made solely from cane sugar, guarantees a clean, smooth result without any floury aftertaste. It is the professional standard when it comes to working with a perfect royal icing, a shiny glaze, or a light buttercream.
Most icing sugars contain starch (corn/flour), used to prevent clumping. Problem: starch is not soluble at room temperature. Result:
Chalky texture
Powdery residue on cakes
Floury taste
Loss of detail finesse on royal icing
Without starch, Squires Kitchen completely eliminates this chalky effect and offers an incomparable professional texture.
Ultra-smooth Royal Icing: ideal for precision work, details, flooding, fine borders.
Stable structure over time: does not sag, even when prepared in advance.
Airy Buttercream: whipped lighter, more stable, easier to pipe.
Shiny glaze without floury traces: clean and neat finish on biscuits, choux, cupcakes, and artistic pieces.
Zero off-flavors: only the taste of cane sugar.
Wedding Cakes, decorated biscuits, competition pieces
Fine royal icing, lettering, sugar embroidery, piping and flooding
High precision buttercream (cream flowers, rosettes, detailed piping)
Shiny icings without powdery effect
Sugar, anti-caking agent: calcium phosphate (E341).
Suitable for vegans.
Use with egg whites or meringue powder for a firm and smooth royal icing.
For a lighter buttercream, whip for a long time at medium speed, then finish at high speed.
Store in a cool, dry place, away from humidity.
