Powdered sugar is mostly very finly ground sugar and can be used as a sweetener like granulated sugar, but it usually contains some corn starch or wheat flour that wouldn't be desirable in a beverage. Also, due to it's fineness and general clumpiness, it may be more difficult to get it to dissolve in some cases.
Yes, you can substitute confectioners' sugar for powdered sugar in this recipe.
Powdered sugar is not the same as regular sugar. Regular sugar is granulated, while powdered sugar is finely ground and mixed with a small amount of cornstarch.
When powdered lemonade is added to Pepsi, it produces a very gnarly, disgusting, combination of citrus, and sugar=dosn't taste good.
Because powdered sugar is so fine and has cornstarch in it, it is not going to be as sweet as regular sugar. I'm guessing, but it would take like a cup and a half or more of powdered sugar to sweeten the same as 1 cup of regular sugar. The cornstarch would be a factor also possibly making the cake denser or tougher.
yes, they are exactly the same thing.. if u look on the granulated sugar u will see somewhere in small word powdered sugar
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.
Confectioners sugar and powdered sugar are the same, so yes, you are using the same thing regardless of what the recipe calls for.
No. Powdered sugar absorbs water, whereas granulated sugar does not. This makes a huge difference in baking, since interchanging these can turn the texture into something brick-like. (It is similar to attempting to substitute sweetcorn kernals for cornflour).
A suitable substitute for rock sugar in a recipe is regular granulated sugar or brown sugar.
You can substitute regular granulated sugar for confectioners sugar in a recipe by grinding it into a finer powder.
First, powdered sugar is not simply pulverized granulated sugar. There is cornstarch added to keep the extremely fine "regular" sugar from sticking together. Second, just from calorie count, one would need 50 - 75 percent more powdered sugar. Third, it tastes different. I know this from experience...ran out of granulated sugar...replaced it with powdered sugar...threw out my cup of tea! Finally, it's considerably more expensive. I would consider replacing powdered sugar with granulated--blend in blender until the consistency is correct and there is the amount you need. If it is being used in something that requires a bit of thickening, add small amounts of cornstarch until reaching the desired thickness. As a baker with over 35 years of experience, I would not substitute powdered for granulated sugar.
Just about all grocery stores carry it in powdered form.