I was looking for cannoli recipes and found one here called sweet ricotta cannoli. By icing sugar do they mean powdered sugar? By drinking chocolate do they mean the dry like Nestle Quick? Anyone make these?
Yes, icing sugar is what the Brits call powdered sugar. Since you can make chocolate into a drink with either Nestle's Quik OR powdered cocoa, I can't tell you which to use. But the former would make a much sweeter cannoli, that's for sure!
For home applications icing sugar typically refers to powdered, typically 6x or 10x (the higher the number the finer the granulation).
For commercial applications it may mean a blend of very fine (12x) and a much smaller amount of a corn sugar like dextrose. Almost all powdered sugar in the U.S. regardless of granulation has 2-4 % unmodiifed corn starch all ready in it to mitigate caking. The finer particle size mitigates gritiness in icings. There is also a 'fondant' sugar which imparts an even smoother 'mouth feel'. It's often found in higher quality candy centers.
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