In general, the type of sugar used will affect the end product in baking, and substitutions don't tend to work well.
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if you are making the baked kind i think granulated might be the best to use, but if ur making the non baked kind powdered sugar is definitely the best..
Not without heavy modification of the recipe IF it is possible (which I doubt). Most of the artificial sugars do not bake well. They react differently to heat and adjusting the amount needed is often difficult to determine.
no, you can't it would be the wrong consistancy, and messy and sticky, but you can use brown sugar or Splenda.
Granulated sugar shouldn't be used as a substitute where powdered sugar is specified in a recipe; granulated sugar will be too coarse.
I wouldn't. You are likely to wind up with a saggy, disappointing mess. Powdered sugar dissolves instantly. Granulated does not. Follow the directions for the whipped cream you are making.
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).
yes, they are exactly the same thing.. if u look on the granulated sugar u will see somewhere in small word powdered sugar
ANSWER 1 US teaspoon of granulated sugar contains 4.16 g 4.16 g of of powdered sugar = 1 2/3 US teaspoons
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.
Yes, you can substitute white granulated sugar for cane sugar, since most sugars do come from cane. The important thing is to use granulated (not powdered), and to use white if that's what's called for, and to use brown sugar if that's what's called for.
Confectioner's Sugar (powdered sugar) has a completely different consistency and quality than granulated sugar. You cannot substitute one for the other.
Yes you can, but you'll have to use more because of its texture so use 2 cups powdered sugar for every 1 cup granulated sugar. Powder sugar is just granulated sugar that has been spun for a smoother texture. It is usually used for frostings or such.
Granulated sugar is just sugar. Powdered sugar has corn starch in it so that it will stay as a powder and not lump.
brown sugar - 3 1/2 granulated sugar - 2 1/4 powdered sugar - 3 3/4
eHow (and confirmed by Domino) says 1c graunular sugar can be substituted for 1 3/4 c confectioner sugar, but comments say way too sweet and recommendations were made to not substitute in puddings/sauces as powdered sugar has a bit of cornstarch.