Yes, you can. I use it instead of icing sugar (powdered sugar/confectioners sugar) because I think it tastes MUCH more delicous and less sweet and rich. But if you are going to use for whatever reason instead of icing sugar, I would recommend beating for much longer than you would with powdered sugar.
Though, please do not get confused with caster sugar and granulated. In America they use granulated sugar in baking, and I think (I may be wrong) they call caster sugar super fine sugar.
Also, you will get a better result if your caster sugar is newish. If not it can get gritty and become more-a-less like granulated. If so, put it into a sieve (sifter) and rub your fingers or spoon against it, this will get rid of chunks.
So, yes you can :D
Cake frosting really requires a more finely ground sugar than the regular kind, in order to make a smooth result, but you can convert regular sugar into icing sugar by grinding it up with a mortar and pestle (if you really want to - of course, it is easier to just buy icing sugar). Aside from butter, you might also want to include some flavoring such as vanilla extract (natural or artificial), or cocoa, or whatever flavor you desire.
No, it never dissolves in the butter and the frosting will be gritty. Part of the reason that confectioners sugar is used for butter cream frosting is that it contains corn starch that acts as a thickener.
If you mean granulated sugar, I would recommend that you don't use it for making icing. In most cases, uses granulated sugar will result in icing that has a gritty texture, and it will be impossible to achieve a smooth consistency.
hi when i make chocolate icing i use icing sugar a table spoon of butter or margarine and 2 tablespoons of cocoa.
hope this is a help.
Yes, you can use caster sugar to make buttercream icing. You will need to cream the butter and sugar until you get the correct texture.
The answer is yes, butter cream icing requires powdered sugar to come out correctly. If you don't have powdered sugar, regular granulated white sugar can be processed in an household blender,which will give it the right consistency for butter cream icing.
Icing sugar and caster sugar are not interchangeable. This is because icing sugar absorbs water whereas caster sugar does not. Switching icing sugar for caster in a baked good recipe will result in a good with a brick-like texture, whereas substituting caster sugar for icing will result in something liquidy and granular.
I would say a classic butter cream.
i think its because caster sugar has smaller particles!!:)
No, its not, icing sugar is a fine powder whereas caster sugar is grainy crystals. Chemically they are probably the same, but the grain size is different. Caster sugar and granulated sugar are the same though I think.
In some cases yes, but not if you're making icing. Icing sugar is far finer grained, and as such caster sugar will not be an adequate replacement in this case. (Your icing will be granular and not set properly). You may be able to if it's a meringue recipe, but you'd be better off finding a recipe that does not use icing sugar to begin with.
Either type of sugar is appropriate.
No, caster sugar is fine-ground granulated sugar. Confectioner's sugar is a mix of ultra-fine sugar and a starch; it is sometimes called icing sugar.
175g butter Butter & or cream and jam 175g sugar Icing sugar 200g Sr flour 3 eggs 1/2 ts vanilla essence
There are many different recipes but the general one is confectioners sugar, a dash of salt, butter and vanilla. You substitute cream cheese for the butter for a cream cheese frosting or use a different extract for the vanilla ie.. almond, peppermint. Or you can add cocoa to make a chocolate one. Oh and add a bit of milk, a little at a time, until you get the consistency you want.
Basically normal sweet cream milk would be suitable...