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Yes! Powdered sugar, confectioners’ sugar (including confectioners sugar and confectioner’s sugar too), icing sugar, and 10X (a reference to the size of the particles) are all the same.It is possible to simply use granulated sugar in a slightly smaller amount, though you’ll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.Like powdered sugar, confectioners’ sugar is made of finely ground granulated sugar. However, the key difference is the addition of cornstarch. Adding cornstarch to powdered sugar serves to prevent the sugar from caking up and getting clumpy over time. It protects the integrity of the sugar’s powdered form.
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Laura S. Harris (2021, January 20.) What is the difference between powdered sugar and confectioners sugar?
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How to Make Confectioner’s (Powdered) Sugar at Home
Put the granulated sugar into the blender and secure the l. Place the dishtowel over the top of the blender to catch any powder “smoke.” Blend …
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Powdered sugar and confectioners sugar are not the same. Confectioners sugar is powdered sugar that has had an anticaking additive (usually corn starch) added …
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Confectioners’ sugar, on the other hand, is powdered sugar with starch added, to prevent it from caking as it sits. Most sugar companies use …
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Can you substitute powdered sugar for confectioners sugar?
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Confectioner’s sugars are combined with cornstarch to avo caking to make sure that it flows smoothly. … Powdered sugar is used as an …
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You then sieve the powdered sugar and use it as a confectioners’ sugar substitute.
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What can you use instead of confectioner’s sugar?
It is possible to simply use granulated sugar in a slightly smaller amount, though you’ll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.
What is the difference between confectioner’s sugar and powdered sugar?
Like powdered sugar, confectioners’ sugar is made of finely ground granulated sugar. However, the key difference is the addition of cornstarch. Adding cornstarch to powdered sugar serves to prevent the sugar from caking up and getting clumpy over time. It protects the integrity of the sugar’s powdered form.
Can you use powdered sugar in cake?
Confectioners sugar is used in cakes, cookies and muffins as an alternative to regular granulated sugar. However, its main use has been in coatings, both mixed with water or fats. It is used to dust desserts, cookies and other sweet goods.
Can I substitute powdered sugar for granulated sugar in cake?
A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.
Is powdered sugar just sugar blended?
Did you know that powdered sugar, also known as confectioner’s sugar or icing sugar, is just blended sugar? It’s true and it’s that easy.
Why is powdered sugar called confectioners sugar?
Did you ever wonder what the “10x” on the label means? It refers to the number of times the sugar is processed and milled—in this case, 10! Confectioners’ sugar, on the other hand, is powdered sugar with starch added, to prevent it from caking as it sits.
Why do bakers prefer to use powdered sugar than blocked sugar?
Its meant to dissolve really quickly-and efficiently-in batters, liquids, and other mixtures. There’s less chance of it being grainy because the grains are already very tiny. That’s why it’s the sugar many bakers use to make American buttercream and other kinds of icing that doesn’t require any cooking.
Why does confectioners sugar taste different?
Why does my powdered sugar taste chalky? Some people notice the corn starch anti-clumping agent that’s been added to the sugar as an anti-caking agent. Some brands have more or less corn starch. If it’s noticeable to you, you could add some homemade powdered sugar to balance out the flavor.
Can I use brown sugar instead of powdered sugar?
What Sugar to Use? When it comes to granulated sugar you can use white sugar, raw turbinado sugar or sucanat, as well as maple sugar or coconut sugar. The one sugar that won’t work well is brown sugar, which is simply white sugar with molasses added to it, making it a bit too sticky for powdered sugar.
How do you make powdered sugar without a blender?
The method may be more laborious, but all you need is a mortar and pestle. You can then grind the sugar crystals by hand into a fine powder. Sieve the mixture into a container and re-grind the larger particles until the entire amount is the correct texture.
What Is Powdered Sugar (a.k.a. Confectioners’ Sugar) and Can You Make It Yourself?
Powdered sugar, confectioners’ sugar, icing sugar, 10X—what does it all mean?! A whole lot of the sameness, as it turns out. Whatever you call it and however you use it—to coat doughnuts, marshmallows, or chocolate-covered cereal, to cover up an unsightly lemon square, to sweeten angel food cake batter (hey, some people must like it…), to mix into cream cheese frosting—powdered sugar is an invaluable ingredient in many bakers’ pantries.
But what is it, when do you need to use it (versus swapping in the regular stuff), and can you make powdered sugar yourself if the circumstances require it? That’s what we’re here to find out.
Let’s get it out of the way: Is confectioners’ sugar powdered sugar?
Yes! Powdered sugar, confectioners’ sugar (including confectioners sugar and confectioner’s sugar too), icing sugar, and 10X (a reference to the size of the particles) are all the same.
Okay, so what is powdered sugar?
Simply put, powdered sugar is granulated white sugar that’s been pulverized to a fine powder. Whereas granulated sugar is sandy and coarse, powdered sugar is so fine that it feels almost chalky. Commercial powdered sugar is also mixed with a small but mighty amount of cornstarch that acts as an “anti-caking agent,” preventing the coagulation of large clumps.
So if powdered sugar is that close to granulated sugar, what’s the big deal? When is it essential and when can you say, “Who cares!” and just use the regular stuff?
What is powdered sugar used for?
Even though powdered sugar is only a single ingredient away from regular sugar (a one-generation difference, if you will), it plays a very different role in baked goods.
First and foremost, powdered sugar affects the texture of what you’re making. You’re probably familiar with the notion of creaming butter and sugar together when making cookies, cakes, and pastries. When beaten with butter, granulated sugar creates millions of tiny little air pockets in its wake, which result in doughs that are light and airy in texture. But when you cream powdered sugar with butter in the same manner (as we do in these ridiculously simple Brown Butter Wedding Cookies), the finer texture of the sugar is unable to generate those same air pockets, leaving you with a denser, crumblier (but by no means inferior!) cookie texture. All this to say, if you’re going for an ultra-tender, crumbly, melt-in-your-mouth shortbread type of situation, look for recipes that call for powdered sugar. If a crisper, crunchier cookie (think chocolate chip) is more your thing, well, you already know which direction to head.
Best Powdered Sugar Substitutes — DIY Powdered Sugar
Many desserts and baking recipes involve powdered sugar, or confectioners’ sugar as we like to call it. If you encounter this ingredient and don’t have any lying around, don’t panic! We’re here to help you find a powdered sugar substitute without going to the store, so you can get your homemade treats done in time for that bake sale, birthday party or holiday celebration.
What is powdered sugar?
In order to understand what substitutes make sense or what your own DIY powdered sugar should look like, it’s helpful to know exactly what it is. Essentially, powdered sugar is just granulated sugar that has been ground down and milled into a very fine powdered form. Since it’s so fine, it dissolves much more easily than regular sugar crystals, making it ideal for frosting, icing and glazing baked goods (that’s why you’ll see it referred to as confectioners’ sugar or icing sugar). When you see a white dusting on top of sweets, that’s likely powdered sugar, there to add a bit of sweetness and decoration.
How to make powdered sugar
If you’re a seasoned baker, you probably have powdered sugar in stock at home. If you don’t, or you’ve run out with no time to run to the store, there is a way to make your own powdered sugar. All you need is regular granulated sugar, cornstarch and some sort of grinding mechanism, like a blender, food processor or even a coffee grinder.
1 cup granulated sugar
1 tablespoon cornstarch
Simply grind the granulated sugar until it becomes a fine powder, sift out any larger particles with a fine mesh strainer or sifter if possible and thoroughly combine with ground cornstarch. Be sure not to grind the sugar for longer than a minute at a time, as it tends to generate heat. Then use the same amount of this mixture as the recipe calls for powdered sugar.
Powdered sugar substitutes
Depending on your reason for needing a powdered sugar substitute, there are a variety of options that serve as adequate replacements.
If you’re looking for a healthier option, coconut sugar is a bit less sweet and has a lower glycemic index than traditional white sugars, and can serve as the primary swap ingredient. Just combine 1 cup of coconut sugar with 1 tablespoon of cornstarch or arrowroot powder and blend if possible.
Hot Cocoa Mix
Got any hot cocoa mix lying around? Ideally for chocolate desserts, you can use those packets in a one-to-one trade for powdered sugar. You may want to grind it if you have the tools, just to make sure it’s as fine as possible.
Dry Milk Powder
For a powdered sugar alternative that will achieve a similar texture but with far less sugar, try dry milk powder. Blend 1 cup of dry milk powder with 1 cup of cornstarch, add sweetener if desired and use this mixture in the same amount as powdered sugar. Just be aware that milk powder absorbs more liquid than powdered sugar, so you may want to add a bit more liquid to the recipe for an ideal consistency.
Don’t stress if you find yourself in a pinch with no blender, cornstarch or anything that can help you carry out one of these swaps. It is possible to simply use granulated sugar in a slightly smaller amount, though you’ll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.
Loren Cecil Loren Cecil joined the Good Housekeeping team as a freelance contributor in November 2021 after interning in the Test Kitchen while in graduate school.
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Is Confectioners Sugar, Powdered Sugar?
Are confectioners’ sugar and powdered sugar the same product?
Are confectioners’ sugar and powdered sugar the same product? While the two might be colloquially interchangeable, they’re not actually the same thing! To the general public baking treats at home, there may not be an important difference, so most people have never given the differences between confectioners’ sugar and powdered sugar any thought. But in the baking, food production, and restaurant industries, the nuances are important.
Knowing which type of sugar is best for your products can really take flavors over the edge, and can even help your foods last longer! Read on to learn the differences between confectioners’ sugar and powdered sugar.
What is Powdered Sugar?
Powdered sugar is granulated (think table) sugar processed and milled several times until it has ultimately been ground into a very fine powder. You can purchase powdered sugar that has been processed 3, 4, 5, 6, 8, 10, 12, or even 14 times. That’s what the 10x label, for example, refers to on a package of powdered sugar. 6x is the most commonly used type. In stores or even in warehouse clubs, you are not likely to find anything finer than 10x powdered sugar. In a pinch, this might do for most products, but superfine sugar is best in products like whipped cream.
At Indiana Sugars, we carry 14x powdered sugar, considered “superfine” – the finest powdered sugar available. This type of very fine powdered sugar is used by fine decorating artists, who employ very small icing tips. When decorating, it’s crucial to not have any clumps of sugar that could subtract from the artistry or integrity of the designs.
What is Confectioners’ Sugar?
Is confectioner’s sugar powdered sugar? Confectioners’ sugar is almost only offered in 10x grades or higher. Like powdered sugar, confectioners’ sugar is made of finely ground granulated sugar. However, the key difference is the addition of cornstarch.
Adding cornstarch to powdered sugar serves to prevent the sugar from caking up and getting clumpy over time. It protects the integrity of the sugar’s powdered form. It also helps confectioners’ sugar sit on pastries and cakes when it’s been dusted over top for aesthetic purposes, whereas strictly powdered sugar may just absorb into the product itself. Confectioners’ sugar is less likely to melt into different sweets and breads than powdered sugar is. In confectioners’ sugar, a very small amount of cornstarch—just about 3 to 5 percent of the weight of the granulated sugar—is added to the sugar before it is processed.
In the creation of meringues, cornstarch helps support the sugar by stabilizing the meringue. This helps mitigate the problem of the meringue becoming over-processed when the sugar is mixing with the egg whites.
When Should I Use Confectioners’ Sugar?
The use of confectioners’ sugar in baked goods can produce slight taste differences, although most consumers simply can’t tell the difference. A key area where powdered sugar is preferred to confectioners’ sugar might be in the creation of beverages, including distilled alcohols and in restaurant beverages.
The fresh, clean sweetness and fluffy texture of both powdered and confectioners’ sugar is excellent in food industry products such as confections, icings, frostings, glazes, and fillings. Industrial food production uses powdered and confectioners’ sugar for quick-dissolving applications.
Bulk Powdered Sugar for Food Industries
Drivert sugar is the most refined grain of all powdered sugars, typically used in icings, frostings, fondants, fudges, and pan-coated confections. You can use Drivert sugar to create superior food products with a perfectly smooth finish, and no trace of grain or grittiness.
Milliana Powdered Sugar®
Milliana Powdered Sugar is a product of premium quality due to its finely pulverized sucrose. It is carefully produced from the finest sugar to resist caking and provide consistent flavor. Its fresh, clean flavor tastes great in various products such as confections, icings, frostings, glazings, and fillings.
When an order is placed at Indiana Sugars, we’re able to provide fresh powdered or confectioners’ sugar quickly. We produce our bulk powdered sugar to order and can always make products to our customer’s unique specifications. When we receive a request, we produce the powder a few days prior to delivery. Our mission is to deliver the freshest, fluffiest powdered sugar to the buyer, eliminating extraneous time between sugar creation and customer use.
Even though we produce powdered sugar upon request, our shipments are timely and reliable. We understand that downtime is not an option for food industry leaders. We consistently meet and exceed expectations, addressing every customer’s ordinary and extraordinary needs with phenomenal customer service. Within a 300-mile radius, we deliver within 24 hours.
Why Choose Indiana Sugars for Bulk Sugar?
At Indiana Sugars, our powdered and confectioners’ sugar is available in 50 lb bags, 100 lb bags, and 2,000 lb totes. We can also deliver by truckloads.
Indiana Sugars is a multi-generational, family-operated business with over 90 years of experience. For decades, we have provided excellence in the manufacturing and distribution of a variety of sugar, sweetener, and related products – and we continue to provide excellence today. In fact, before a customer receives a shipment, it must pass our laboratory testing for premium quality. Product freshness is equally important to our team as it is to our customers. Therefore, we strive to provide the highest distribution and manufacturing standards, committed to excellence.
At Indiana Sugars, above all, we strive to always meet our customers’ needs and exceed their expectations, both immediate and long-term. Our timely shipments allow for limited downtime and maximized operation. Contact Indiana Sugars today by giving us a call at (630) 739-9151. You’ll always talk to a human, and we’ll always do our best to make your experience as sweet as possible!
Cane or beet sugar can be used in making powdered sugar which often contains an anti-caking agent such as corn starch to prevent particles conglomerating or clumping.
Powdered sugar can be used for several purposes in baked goods:1
Sweetener: provides a sweet flavor
Tenderizer: interferes with gluten formation, protein coagulation and starch gelatinization
Shelf life improvement: reduces the amount of water available for microbial deterioration
Color: provides subtract for browning reactions
Bulking agent: mainly in confections and fondants
Structure: starch present in powdered sugar can help stiffen and stabilize meringues and whipped cream
The nutritional value can be seen in the following table:1
Parameter 6X 10X 12X Sucrose (%) 96.0 – 97.0 96.0 – 97.0 95.0 – 96.0 Starch (%) 3.0 – 4.0 3.0 – 4.0 4.0 – 5.0 Ash (%) 0.02 0.02 0.02 Moisture (%) 0.2 -0.4 0.2 -0.4 0.2 -0.6
Powdered sugar is sucrose and thus produces the same negative effects as regular granulated sugar mainly increased risk of obesity, heart disease, hypertension, inflammatory responses. Its glycemic index is 65 compared to glucose at 100.
The daily intake of sugar has been regulated by the American Heart Association as no more than 150 kcal/day and 100 kcal/day for men and women, respectively.3
This sugar is produced through the following process:1
Cleaning: impurities or metal pieces are removed from granulated sugar using magnets
Milling: particle size reduction due to high mechanical stress is accompanied by temperature increase to about 50 °C (122°F)
Mixing: pulverized sugar is mixed with the appropriate amount of starch or other anticaking agent (3-5%)
Packing: sugar is packed in 2 lb, 25 lb, 50 lb or 100 lb paper bags
Confectioners sugar is used in cakes, cookies and muffins as an alternative to regular granulated sugar. However, its main use has been in coatings, both mixed with water or fats. It is used to dust desserts, cookies and other sweet goods.1,2 The general rule of substitution is that for every 1 cup of granulated sugar, 1 ¾ cup of powdered sugar is needed.
In comparison to granulated sugar, powdered sugar dissolves readily, and is therefore very useful in food applications that don’t require cooking. Also, powdered sugar contains roughly 3% corn starch, yielding an increased thickness, or viscosity, into products as compared to the effects of granulated sugar.
Confectioners sugar (sucrose) is generally recognized as safe by the FDA, when used for its intended purpose and following the good manufacturing practices.4
How to Make Confectioner’s (Powdered) Sugar at Home
Several desserts are finished off with confectioner’s sugar, from flourless chocolate cake to funnel cake to raspberry tart to Greek specialties such as kourabiethes (Greek walnut sugar cookies). So what do you do if you find yourself without this crucial ingredient? You make your own! Homemade powdered sugar is quick and easy to put together and is simply made with white granulated sugar.
Whether you run out, or just need a cup or two, making confectioner’s sugar, also known as “powdered sugar” and “icing sugar,” is as easy as turning on the blender. This method can be used to make larger quantities, but it is a real time-saver for last-minute needs when you are knee-deep in a recipe.
What You Need
All you will need is a blender, measuring cup, a clean dish towel, sugar, and cornstarch if you choose to add. For each cup of confectioner’s sugar needed use one cup of regular granulated sugar.
How to Make It
Put the granulated sugar into the blender and secure the lid. Place the dishtowel over the top of the blender to catch any powder “smoke.” Blend using the pulse method until the sugar turns to powder. This method works best in small quantities, 1 to 2 cups at a time.
If you are making even a smaller amount, alternatively you can use a coffee grinder, spice grinder, or mini-food processor. Just be mindful that the sugar crystals can scratch plastic, so consider carefully before making the powdered sugar in a plastic blender or processor.
Cornstarch or other additives are used in commercial products, so homemade may not taste the same as store bought. If the sugar’s flavor doesn’t match what you need, try adding 1 to 1 1/4 tablespoons of cornstarch for each cup of sugar. Blend along with the sugar.
What is The Difference between confectioners sugar and powdered sugar?
What is the difference between confectioners sugar and powdered sugar. Why do all recipes call it the first and not the second?
Commercial confectioners’ sugar and powdered sugar are the same thing with an additive of cornstarch to prevent caking. – Otherwise there is no difference unless you make your own powdered sugar and don’t add the cornstarch. (see instructions below)
Confectioners’/powdered sugar is also sometimes also called 10X sugar and is most commonly found in grocery stores. 10X sugar refers to the number of time the sugar is processed to produce fine powder.
According to our reader Hikari,
“You do NOT want to use confectioner’s sugar in some applications, because the cornstarch will be what people taste more than the sugar, because the cornstarch will ruin the entire concoction. Drinks are the obvious example here. The only time I use confectioner’s sugar is for meringues, where the cornstarch stabilizes the meringues from getting over-processed while the sugar melds with the egg whites.
I use powdered sugar for everything else, and I never buy it at the store. I simply put regular sugar in the food processor or blender, and grind it up to the consistency I need. Just use half the amount of regular sugar for whatever amount of powdered sugar the recipe requires.”
How To Make Confectioner’s Sugar
Mix 1 cup granulated sugar and 1 tablespoon cornstarch in a blender or food processor at high-speed for several minutes. As with most substitutes, the consistency and texture of the dish may be altered. If at all possible, take the time to purchase and use the sugar asked for in your recipe.
How To Make Powdered Sugar
Simply put regular cane sugar in your blender or food processor on high-speed and grind for several minutes. You can control the coarseness of the sugar by adjusting the amount of time you grind it. Less time for more coarse, more time for a finer sugar that is good for using in whipped cream.
Refined sugar vs natural sugar
Refined sugar is broken down rapidly in your body. This quick digestion often leaves you still hungry after consuming foods with refined sugars. Consuming refined sugar also causes your insulin and blood sugar levels to skyrocket. Whenever possible choose natural sugars instead such as those found in whole fruits. Whole fruits also have fiber your body slowly digests the fiber first, causing the sugars to be digested slower as well.
Remember – One (1) teaspoon of sugar has 15 calories.
One (1) gram of fat, on the other hand, deliver 9 calories. Fats are stored for later use. Energy from fat cell reserves is released only when other sources are not available.
People gain weight when they take in more calories than they burn. So, if you are concerned about your weight, eat reasonable amounts, drink plenty of water, and maintain an appropriate level of physical activity. People should limit their sugar intake less than 10 per cent of their daily diet.
Artificial Sweeteners – Many people use artificial sweeteners because they think they are cutting calories and will lose weight. Often, these people will eat artificially sweetened foods or drinks and then eat even more of other foods. They may even end up gaining weight! The calorie savings with artificial sweeteners are not as great as most people think. Also remember, there are very few artificial sweeteners that are natural. If you want to use an artificial sweetener try using Stevia, as it is a plant base sugar.
It is not necessary to use artificial sweeteners to eat less sugar because foods taste just fine made with less sugar. Today’s health-conscious consumers need to ask, “Is saving a few calories worth abandoning an all-natural food like sugar?”
Guide for baking with less sugar
For every cup of flour, use only:
Cake and Cookies – 1/2 cup sugar
Muffins and Quick Breads – 1 tablespoons sugar
Yeast Breads – 1 teaspoon sugar
Comments from Readers:
Just a little aside for you – I just read your Q & A on Icing/Confectioners sugar. When I lived in Lancaster, PA, my Amish (and other) neighbors kept talking about 10X sugar. It turned out to be the name they used for confectioners sugar. My Amish friend used to buy milk crumbs as well to make cup cheese. This term certainly took me for a loop Turns out, what she was referring to was very dry, large curd cottage cheese. Great site – I really enjoy it.
What’s the Difference Between Powdered Sugar and Confectioners’ Sugar?
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Think confectioners’ sugar and powdered sugar are the same? Think again. The terms are often used interchangeably, but technically these two sugars are different. Powdered sugar is simply granulated sugar that has been ground to a very fine powder. Did you ever wonder what the “10x” on the label means? It refers to the number of times the sugar is processed and milled—in this case, 10!
Confectioners’ sugar, on the other hand, is powdered sugar with starch added, to prevent it from caking as it sits. Most sugar companies use cornstarch, which helps keep the confectioners’ sugar from melting into cakes, cookies, and other sweets, like Fry Bread, when it’s dusted over their tops. A few smaller sugar producers, particularly those that offer organic varieties ($3.99, target.com), use other starches, adding potato or tapioca starch to their confectioners’ sugar.
Some pastry chefs and other food professionals, like Stella Parks, author of BraveTart: Iconic American Desserts ($24.69, amazon.com), swear they can taste the difference between the starches. They insist that the cornstarch imparts a metallic taste to confectioners’ sugar, or a chalky consistency. If you have also noticed this, you may want to do a side-by-side test and see for yourself.
frybread-01-bg-6137662.jpg Credit: Bryan Gardner
Why Not Just Use Granulated Sugar?
Aside from the added starch, powdered and confectioners’ sugar essentially perform the same function: to sweeten. These finely milled sweeteners are most often used in glazes and icings (which is why powdered sugar is known as icing sugar in the UK), and they dissolve much more quickly and easily at room temperature than granulated sugar does. When whipping cream, for example, confectioners’ sugar is a better option than granulated, since it will dissolve easily into the chilled cream; this results in a better, less grainy texture.
How to Make Powdered Sugar or Confectioners’ Sugar
What is a sustitute for confectioners’ sugar?
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Can I substitute powdered sugar for granulated sugar?
Thanks for the question. Powdered sugar is simply granulated sugar that has been crushed into a fine powder. Cornstach is often added to powdered sugar to prevent clumping. You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder.
1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the sucess of the recipe really depends on how you are using the sugar. If it is in a baked good, you should be ok but if you are trying to make a sweet sauce then the starch in the powdered sugar may cause it to thicken more quickly then you would like.
Answered on 6/4/2013 12:00:00 AM by kolson
Difference Between Powdered Sugar and Confectioner’s Sugar
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Powdered Sugar Substitute: 5 Substitutes for Confectioners sugar (Icing Sugar)
How to make a sugar-free powdered sugar substitute with sucralose
Add one cup of granulated sucralose (Splenda) with 1 tablespoon of corn flour and blend into a smooth powder. Sieve with a fine-pore strainer to have a smooth confectioners sugar substitute that you can use for your icing or frosting and for the dusting of candies or doughnuts.
Caster sugar as Icing sugar substitute
Baker’s sugar or Caster sugar is simply granulated sugar that has been turned into powder. It can dissolve easily compared to granulated sugar because it does not have added starch. When compared with powdered sugar, caster sugar has a larger particle size than powdered sugar. You can use caster sugar for baking, in making meringue and for making drink recipes.
Hot Cocoa Mix
It is a very good substitute for confectioners’ sugar; especially when the color of a recipe is not an option or when chocolate is needed in your recipe. To make a substitute for sugar power with Hot cocoa mix; simply add the amount you want to use into a blender and blend into a smooth powder and use.
This is also called snow sugar, and it does not melt as icing sugar. It is used for decorative purposes on cakes. I can be made by mixing a cup of glucose with 2 tablespoons of tapioca starch, arrowroot or cornstarch, and 1 tablespoon of titanium dioxide. Snow sugar is most useful for recipes that need refrigeration. It is however not as sweet as powdered sugar.
With these substitutes for confectioner sugar, powdered sugar, or icing sugar; you can choose a replacement to use in your recipe depending on your need.
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