Can you substitute powdered sugar for corn syrup?

[Minnie824]

I got a recipe for a chocolate eclair torte (very good!) and the frosting recipe calls for corn syrup. I wanted to make the frosting with some cupcakes, and I wonder if I could substitute powdered sugar, and just add a little extra water. What do you think?

On another note..I don't have corn syrup..does that get stored in the refrigerator or just the cupboard?

 

[Chicago526]

I'm not sure but I don't think I'd take the chance. I'd find a frosting reciepe that didn't call for corn syrup. My mom makes frosting for cakes and cupcakes that is just powdered sugar, baking coco, softened butter (or margerine) and a splash of milk. Comes out great! Sorry, I don't have the reciepe. Neither does she, she "eyeballs" everything!

As for your other question, my mother always stored corn syrup in the pantry, not in the refridgerator.

 

[AprilN]

I store corn syrup in the cupboard with my other baking supplies. No refrigeration needed!

I wouldn't recommend straight substitution, as corn syrup has other properties besides sweetening - it crystallizes more slowly than granulated/powdered sugar, so it will allow the frosting to flow better and remain smoother after it cools and sets up.

According to some quick Google searches, you can replace 1 cup of corn syrup with 1.25 cups brown sugar + 0.25 cups liquid (whatever liquid is already in the recipe, or water). If you only need a little bit of corn syrup, this might be the best option; just scale it down as necessary.

Here's a recipe for a corn syrup substitute (a little involved):

http://www.recipegoldmine.com/scratch/scratch308.html

And corn syrup isn't that expensive, and keeps for months, so if you're going to the store anyway, it's probably easiest to just pick some up.

HTH!