For 70 years I've been making an orange sauce that starts out by creaming 3/4 C powdered sugar with 3T butter. Today, for the first time, it just would not cream. The little lumps of butter got smaller and smaller, until it all sort of resembled corn meal, but never creamed.
The only thing I can think of that changed is for the first time I bought the store brand of powdered sugar. Might it have been different in some way?
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