Can I Use Powdered Sugar Instead Of Caster Sugar
Camila Farah
Here s how to make caster sugar.
And it does make a difference in your baking results. Powdered sugar can be too sweet for other recipes and it can be difficult to use if you need large quantities of caster sugar so take that into account if you pick this option. For every 1 cup of caster sugar that your recipe calls for add 1 cup plus two teaspoons of granulated sugar to a clean coffee or spice grinder food processor or blender. You can use caster sugar for baking in making meringue and for making drink recipes.
It s more expensive than regular sugar and can be difficult to track down in the u s but it s easy to make a quick substitute at home. To settle the debate the difference between both caster sugar and powdered sugar is that powdered sugar contains cornstarch while caster sugar does not. Substituting standard granulated sugar could have the opposite effect giving your recipe a grainy texture. It can be used when making candy especially fudge dessert bars and dense cookies.
If you do not have superfine or caster sugar on hand for a recipe you can blend your own by processing regular granulated sugar in a food processor for about a minute or until it is powdery. Caster sugar also known as castor sugar or super fine sugar is frequently used in british baking. As a result it s best to make your own. Caster sugar and granulated sugar are both sugar but caster sugar is more finely ground.
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Some call it baker s sugar. 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. However using powdered sugar instead of caster sugar could give your baked goods a thin texture that may even ruin your recipe.
Powdered sugar should not be used to replace caster sugar since it often contains cornstarch to keep it from clumping. At the same time powdered sugar is finer as compared to caster sugar. Like muscovado sugar this choice is caramel like and very dense. Caster sugar is often chosen as a compromise between regular granulated and powdered sugar in pastry doughs as well as it gives some of the functional advantages of powdered sugar workability with a little more sweetness to the tongue as with regular sugar.
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