If anyone knows about the percentages of sugar & corn starch to make icing sugar for commercial purposes, please let me know. How important is it for these percentages to be accurate?
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Check out this video: http://www.youtube.com/watch?v=9-kN7aCVGz0 – Jolenealaska Nov 08 '13 at 06:51
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Since the OP never returned, I'm editing the title to match the body of the question, and adding in what I think was meant by the title. – Cascabel Jan 07 '14 at 15:01
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Powdered sugar (as it is known in the US) is approximately 3% cornstarch by weight.
See, for example, United Sugar's website. This is typical of all manufactuers, however.
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I tweaked the question slightly, if you want to add anything about how important it is to make it with exactly 3% cornstarch. – Cascabel Jan 07 '14 at 15:03