Nutrition Information
Ingredients: Cane Sugar, Tapioca Starch (3%)
Serving size: 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1690 kJ (404 Cal) |
| Protein, total | 0g | 0.1g |
|
Not detected | Not detected |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate | 4g | 99.6g |
|
4g | 99.6g |
|
4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |
Products
Icing Sugar
comes in
500g, 1kg
serving size
4g (1 level teaspoon)
All our icing sugars are gluten free as we use tapioca or maize starch rather than a wheat based product to ensure our icing sugar is free flowing and doesn't form into hard lumps.
Not all icing sugar is created equal! The finer the texture of the icing sugar the better the finish of the icing will be as it will be less likely to crack especially when making your own fondant.
Try adding a teaspoon of whipped cream to make Chantilly Cream or dusting over cakes and desserts in place of icing.
Ingredients: Cane Sugar, Tapioca Starch (3%)
Nutrition Information
Ingredients Cane Sugar, Tapioca Starch (3%)
Serving size 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1690 kJ (404 Cal) |
| Protein | 0g | 0.1g |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate, total | 4g | 99.6g |
|
4g | 99.6g |
|
4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |
Recipes Using This Product
ingredients
- 125g butter
- ½ cup Chelsea White Sugar
- 1 cup Chelsea Treacle
- ½ cup milk
- 3 cups flour
- 1 ¼ tsp baking soda
- 1 Tbsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- Chelsea Icing Sugar to dust
ingredients
- 200g butter
- 1 ½ cups Chelsea White Sugar
- ½ cup Meadow Fresh Milk
- 2 ½ Tbsp cocoa powder
- 500g (2 packets) plain sweet biscuits, roughly crushed
- ½ cup chopped walnuts (optional)
- ½ cup desiccated coconut
Icing
- 2 cups Chelsea Icing Sugar
- 2 ½ Tbsp cocoa powder
- 3-4 Tbsp hot water
ingredients
- 1 cup flour
- 1 cup Chelsea White Sugar
- 2 eggs
- 100g melted butter
- 2 tsp baking powder (heaped)
- 3 Tbsp cocoa powder (heaped)
- ½ cup milk
- 1 tsp vanilla extract
Buttercream Icing
- 50g cream cheese
- 100g butter (soft)
- 2 cups Chelsea Icing Sugar
- 1-2 Tbsp milk or water
- Vanilla extract (optional)
Cookies and Cream Cheese Filling
- 100g cream cheese
- 5 Oreo biscuits
White Chocolate and Raspberry Filling
- 100g white chocolate melts
- 2 Tbsp cream
- ½ tsp raspberry powder
ingredients
- 4 cups of icing sugar
- 2 tablespoons butter
- 3 - 4 tablespoons boiling hot water
- 300 grams chocolate melts or preferred chocolate broken up
- Optional Extras
- Nuts
- Bailey's or Kahula
ingredients
- 600ml whole milk
- 150g Chelsea Caster Sugar
- 4 tbsp ground almonds
- 10 gelatine leaves
- 850ml double cream
- 1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée
- 3 tbspChelsea Icing Sugar
- Crystallised violets to decorate
ingredients
- ¾ cup raisins or sultanas
- ½ cup dark rum
Pastry
- 1 cup plain flour
- ¼ cup dark Dutch cocoa
- ½ cup Chelsea Icing Sugar
- 100 grams cold butter, roughly chopped
- 1 egg yolk
- 1–2 teaspoons iced water
Filling
- 300ml cream
- 300 grams dark 70% cocoa solid chocolate, roughly chopped
- ⅓ cup of rum (use reserved soaking rum and top up)
