Can you Substitute regular sugar for confectioner's sugar?
It's not a good idea. Confectioner's sugar is powdery and regular sugar is grainy. If you are topping something with confectioner's sugar it would be a good idea to go buy some.
Confectioners sugar (also called Powdered sugar) differs from "regular sugar" (Granulated sugar) in two ways. Confectioners sugar it's milled to a much finer grain and, and it has cornstarch in it to prevent caking. If you run of of Granulated sugar, you can substitute with Confectioners sugar. Multiply the amount of granulated sugar needed by 1.75. It takes 1 3/4 cup of powdered sugar to substitute for 1 cup of granulated sugar.
In most things, No. Powdered sugar has cornstarch in it and has much less sweetening for the same amount. Clarification: Powdered (confectioners) sugar has only a minimal amount of cornstarch, which really doesn't affect the sweetness. The cornstarch is added to prevent the powdered sugar from lumping. But, as the answer above states, it usually cannot be used as a substitute for granulated sugar since it can result in the recipe not turning out as…
There should be no functional issues replacing one kind of sugar with another, but it will change the structure of the cake. This means that, for instance, granulated sugar will cause the sugar to be slightly more granual than with confectioners' sugar. This is not a problem in home cooking, but might be a problem if you are baking a cake for a business.
Cornstarch is added to confectioners (powdered) sugar to prevent the sugar from lumping, so the amount is quite minimal. And adding cornstarch to granulated sugar isn't what makes it confectioners sugar. Confectioners sugar is much finer and softer than granulated sugar, it has a texture much like that of cornstarch. So you would have to be able to grind granulated sugar into a very fine powder in order to make it like confectioners sugar.
Substituting for frosting you'll need to have a very fine sugar. Just put your regular sugar in a coffee grinder or mortar and pestle until it looks very powdery. Many industrial companies also add a bit of cornstarch to prevent sticking and help to stabilize, I would recommend adding a bit of that as well.
You can very rarely substutute one for the other in baking. (Some shortbread recipes call for powdered sugar only, but don't substitute unless the recipe calls for it.) Powdered or confectioners' sugar is granulated sugar milled many times, and combined with cornstarch and anti-caking agents. It's used mostly for frostings or icings, and fudge.
Powdered sugar, icing sugar and confectioners sugar are all the same thing. It is usually known as icing sugar in England and powdered sugar in the USA. Confectioners sugar is used as an international name. These are the same thing. Powdered sugar, icing sugar, and confectioners sugar are just different names for sugar than has been ground to a fine powder so that it dissolves very easily.
Since the grains of regular sugar are much larger than confectioner's sugar, the texture will not be right and the ingredients will most likely not mix right. Confectioner's sugar is not at all hard to find, though, and once you buy it once, you will have it on hand for a long time, always conveniently right there.
Granulated sugar is the regular table sugar people use on a daily basis, although technically the term "granulated sugar" could refer to sugar which is derived from beet roots. Raw sugar is a byproduct of the refining of sugarcane to obtain regular sugar. You can certainly substitute one for another in cooking, however, you should not substitute them for another in baking, since the size and texture of the products are different, and that can…
It depends on what you're doing with it. "Confectioner's Sugar" is more widely known as "powdered sugar". If you're just dissolving it in liquid anyway, then it doesn't matter (much) which you use. If you're trying to make cake frosting with it, then your cake frosting is liable to turn out gritty if you try to use granulated sugar.
Yes. Basically, they are the same. The 10x refers to the times the sugar has been processed, or ground. Powdered or confectioners is the same thing. A small amount of cornstarch is sometimes added to help prevent the sugar from clumping together. This sugar can also be made from regular granulated sugar, by using a Magic Bullet or other similar device. Large blenders do not work well as some shaking is required to get all…