Can I replace sugar with icing sugar?
Powdered sugar, also known as icing sugar or confectioners sugar, is granulated sugar that has been crushed into a fine white powder. When you run out of granulated sugar, you can substitute powdered sugar to your recipe if thickening will not ruin the taste and texture.
Powdered sugar and confectioners sugar are the same thing. CooksInfo explains that you can substitute 1 cup of granular sugar for 1 3/4 cups of powdered in recipes, but not for icings and frostings. If you try to use regular sugar, it won't melt into the icing the same way and you'll be left with a grainy texture.
- Known by a few different names, icing sugar, powdered sugar, and confectioners' sugar are all the same thing: granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking.
- The standard substitution for powdered sugar is to whir a cup of granulated sugar plus a tablespoon of corn starch in a blender. If you're avoiding corn starch, use potato, tapioca or arrowroot starch instead, depending on your diet restrictions.
- Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. The more refined, whiter sugars make the fluffiest powdered sugars. Use powdered sugar immediately or save it for later.
Powdered sugar, also called confectioners' sugar, icing sugar, and icing cake, is a finely ground sugar produced by milling granulated sugar into a powdered state.
- Confectioners' or Powdered Sugar. Powdered sugar is simply granulated sugar ground to a smooth powder and then sifted. Commercially available powdered sugar is mixed with a small amount of cornstarch (3%) to prevent caking.
- The simple answer to your question is the kind of starch they use. Most use cornstarch or tapioca starch, neither of which contain gluten, so most powdered sugar shouldn't contain gluten. If the type of starch isn't listed, don't buy that product. For absolutely no gluten, it gets a bit more complicated.
- Caster sugar: finer than granulated, caster sugar dissolves more easily, making it ideal for cakes, custards and mousses. It's also perfect for snowy white meringues. Icing sugar: this is white sugar ground to a fine powder with the addition of an anti-caking agent such as calcium phosphate or cornflour.
Sold as caster sugar or castor sugar, this is the standard type of sugar in some parts of the world. Superfine sugar is not the same as powdered sugar, confectioners' sugar, and icing sugar. A blender can be used (abused) to create a decent approximation of superfine sugar from granulated sugar.
- Yes, you can, but please note that it does not make them any healthier. Simply substitute 1 cup of brown sugar for every 1 cup of white granulated sugar. Brown sugar contains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same.
- What Is the Difference Between Caster and Icing Sugar? Caster sugar is finely granulated sugar, usually about half the grain size of ordinary granulated sugar. Powdered sugar is very fine sugar and is usually mixed with cornstarch to prevent caking and to ensure smooth flowing.
- If you don't have 1 cup granulated sugar use 1 cup packed brown sugar OR instead of 1 cup granulated sugar use 2 cups powdered sugar. You can also substitute sweet syrups for granulated sugars, but you'll need to remove some of the liquid in your recipe to maintain the correct moisture level.
Updated: 15th September 2018