Not really; sugars other than powdered do not dissolve when used in a mixture that is not heated (such as icing). If the recipe already involves brown sugar, you can increase the quantity slightly without too many side-effects. However replacing powdered sugar (completely) with brown is likely to yield undesirable results; powdered sugar helps add 'smoothness' to icing, so without this you may end up with a very brown granular icing (that may not set adequately). If the recipe does not call for brown sugar at all, definitely do not add it.
No
If you don't mind having crunchy icing.
yes yes
It probably does not have the right texture. So not, best not.
There are many types of icing and frosting, the amounts of sugar for each vary. Please see the links below for a wide variety of icing recipes, many of them simple to do.
not too sure but i think icing sugar should work. i am about trying it.
You can use regular icing, candies, chocolates, coconut, nuts, melted sugar, or other forms of decorations instead, too.
yes it is the same
Not unless the cake recipe specifically calls for icing sugar. Granulated sugar has a specific weight to measured volume and will provide that specific quantity and sweetness to the cake. Icing sugar has a different weight to volume, different texture and a different level of sweetness. It is important to use the specific ingredient called for in the recipe being followed in order to obtain the proper result.
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.
You can indeed, the cake may be marginally denser as a result.
My recipe uses 6 oz icing sugar (powdered) and 3 oz of caster sugar and it works every time but I think the icing sugar (powdered) is important. Just checked 2 other recipes on www and they both use both types of sugar so I guess you should go and get some.
Yes.but brown is a sweet taste and works best in all dishes