Holly Stefaniak posted:In full disclosure, I am new to the cookie world... I began baking and decorating just a few months back, and maybe it was beginner's luck, because I've had zero issues- until now! I'll spare you all of the royal icing drama of the past 48-hrs, and the only thing that I can find that is different, and may potentially be causing my icing to fail (repeatedly) is the bag of sugar being slightly different... I'm reaching, I know, LOL! I only use Domino brand, and the 2lb bags always said, "10-X powdered pure cane sugar," the two new bags I purchased over the weekend, same Domino brand, now state, "10-X powdered pure cane sugar with cornstarch" on the label. I know the other had a small amount of cornstarch, from what I've read, but now it's listed on the labeling... is this the "new" normal for the packaging and nothing has changed? I just haven't seen the boxes or other bags specifically list, "with cornstarch" and now this is all I can find in my small town. Thanks in advance, and if anyone knows right off the bat that this is me being crazy and really reaching (completely and totally possible!!) please let me know!!
I doubt the sugar has changed; powdered sugar here in the US customarily has cornstarch in it as a de-clumping agent (about 3% by weight). Even some of the different brands are actually processed by the same company - our powdered sugar article under the “Toolbox Talk” blog category covers all of this (and more!) in terrific detail. I routinely go between Domino and C&H with no trouble. Not knowing how your icing failed you, I can’t help troubleshoot much further. If you want to add more info about the nature of your trouble, perhaps more of us could help. Thanks!