Icing Sugar = Powdered Sugar

I have a recipe for peanut butter balls and it uses powdered sugar.  Is icing sugar the same thing?

I don't mind "converting" to the UK way of cooking but it's hard when you've had recipes in your family for generations and you don't want to change anything!  So I don't want a new peanut butter ball recipe...if possible! 

Wiki says it is the same thing:
http://en.wikipedia.org/wiki/Powdered_sugar

yup same thing....
going to share the recipe?
yummmmm pb balls!

What you call "powdered sugar" that you are used to - is it the kind that, if you mix it with a little water, it goes like cement and sets hard? So that you have to be careful not to get it damp? The kind of sugar that one uses to make frosting ("icing") on cakes? That is "icing sugar". There is another grade called "castor sugar" which is less powdery, half way between icing sugar and granulated sugar that goes in cups of tea, etc.

A lot of UK-US equivalents are listed here: http://talk.uk-yankee.com/index.php?topic=34101.0;all

I wanna make peanut butter balls! What kind of peanut butter are you using, though? I would think that would be the biggest issue in making them here. I tried to make peanut butter bars with Sunpat and it wasn't too successful. If using Sunpat or similar PB, I would mix it with a little extra sugar and a bit of vegetable oil to get something more similar to American peanut butter. But, if you can get it, I think Asda's own brand is as close as I have found to American-style peanut butter here.

Oh yeah, icing sugar and powdered sugar are the same thing. 

have to make costco trip and skippy pb for them

Yeah I'm planning on using the ASDA brand (it's my fav kind here anyway).  The only thing I'm semi-concerned about is that it might be a bit too runny...so I may have to experiment.

The recipe is:

1 cup peanut butter
1 box confectioner sugar
1 stick of butter

Mix together and form into balls.

2 Tbsp butter
1/2 block paraffin wax
12oz semi-sweet chocolate

Melt (double-bowler is the best way).

Dip peanut butter balls into wax, coating completely and dry on wax paper.  Refridgerate!

Simple and DELISH!!!

Why do you have to put paraffin on them? Sounds delish, except for that bit. Is that good for you? What can you substitute???

Why do you have to put paraffin on them? Sounds delish, except for that bit. Is that good for you? What can you substitute???

I think it's only meant to make the chocolate shinier, but most people don't recommend using it these days. Although there is a food-grade paraffin that's supposedly edible, but I still don't think it's very good for you! If it were me, I'd just skip the paraffin altogether. You can get really expensive chocolate especially made for melting and dipping, but I probably wouldn't bother. I've dipped plenty of things in ordinary good-quality melted chocolate on its own, and it's been fine.

Hmmm... yes, sounds good, except for the wax.  Though I'm sure it must be fine as BUAS is still alive and well after no doubt eating these PB balls numerous times! 

My recipe for peanut butter balls uses rice krispies in the center mixture as well and I love them. Peanut butter and chocolate in any form is heaven! I had posted earlier looking for chocolate almond bark because I didn't want to use paraffin in my chocolate. I thought you needed it in order for the chocolate to set properly? Anyway, I found Dr. Oetker brand Scotbloc Cake Covering at Morrison's and it's just like the almond bark I used in the states, so you can just melt it down in a double boiler and dip away.

My understanding is that paraffin is used routinely in chocolate in the US...which is why the chocolate is nicer in the UK even cadbury tastes diffrent here from there. The reason for using it is it makes the shelf life longer and the cocolate doesn't remelt as easy. These are all important in the US where it is transported far distances and there are hot parts of the country.
It isn't an issue here, and I don't use it in my recipes here when I did in the US.

Paraffin wax is used to make it the chocolate "stick" to the peanut butter balls better.  It also (and more importantly) keeps the chocolate as a solid, as opposed to melting when taken out of the fridge (or in your hand...which would be gross).  I use Baker's wax...by name...I'd assume it's as "safe" as the chemical laden "safe" meat and vegetables people eat every single day (as opposed to once a year Christmas goodies).  Also keep in perspective you're using 2oz for about 4-5 dozen balls (depending on how big you like to make them)...not like you're eating an entire candle.

Paraffin wax is used to make it the chocolate "stick" to the peanut butter balls better.  It also (and more importantly) keeps the chocolate as a solid, as opposed to melting when taken out of the fridge (or in your hand...which would be gross).  I use Baker's wax...by name...I'd assume it's as "safe" as the chemical laden "safe" meat and vegetables people eat every single day (as opposed to once a year Christmas goodies).  Also keep in perspective you're using 2oz for about 4-5 dozen balls (depending on how big you like to make them)...not like you're eating an entire candle.

Hmmmm, I'm pretty sure I still wouldn't want to eat wax even in very small portions.