Icing and Frosting

How many gr of icing sugar instead of 125ggr of Castor sugar?

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2012-09-26 22:51:55
2012-09-26 22:51:55

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.

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You cannot substitute caster sugar for icing sugar if you are making icing......because icing sugar is more of a power an caster sugar is a grain (if you know what i mean) and icing sugar is used because it dissolves easily.i Hope that my answer has helped you!!

yes but you have 2 put it in a blender then it will be the same

Finely ground sugar is Castor sugar also called superfine sugar. Icing sugar is also a very finely ground sugar

Dissolving will depend on surface area. Castor sugar has a smaller particle than regular sugar. The smaller the particle the larger the surface area. Surface area: Regular sugar < castor sugar < icing sugar. Castor sugar should dissolve faster than the same mass of regular sugar but slower than the same mass of icing sugar.

Yes, although for every cup required you need to double the amount of icing sugar. For example, if the recipe says 1 cup of sugar, you need to add 2 cups of icing sugar.

Castor sugar is too coarse for icing.If you have no proper icing sugar (and a lot of patience) you can grind regular sugar in the blender.

No as if you add water it will turn into icing!!!

Put the required amount of Castor Sugar into a food processor. That's all icing sugar is, really. =D That's not an icing recipe. Swiss buttercream and Italian buttercream are two examples of icing made with regular sugar. The method for making them is different, but the sugar is dissolved in water to different temperatures in each one and added to beaten butter and finally flavoring is added.

No, in most recipes icing sugar and white sugar are not interchangeable. Cornstarch is added to icing sugar, and it is much finer than white sugar.

Yes you can but castor sugar is more expensive than granulated so it is a waste of money.

Caster sugar has finer granules than regular (or "granulated") sugar. For cupcakes, you should be able to use regular sugar instead of castor without any detriment to the final product.

You can use unrefined icing sugar instead of white icing sugar to create a almost caramal flavoured icing. "Billingtons" is the usual brand of unrefined icing sugar in the UK. Alternatively, try using the recipe in the related links.

If you don't mind having crunchy icing.

Yes, but the final dish will not taste as good.

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.

Powdered sugar is also called confectioner's sugar. In some regions it is also called icing sugar. Castor sugar is quite similar to powdered sugar and the two are sometimes used interchangeably.

It probably does not have the right texture. So not, best not.

It's almost always okay to use confectioners' (powdered) sugar instead of granulated sugar in a recipe. The reverse is not necessarily true; if you try to use granulated sugar in icing, your icing is going to have a "sandy" texture.

Granulated sugar and caster sugar are basically interchangeable in recipes. The same weight of each for each. But icing sugar/confectioner's sugar is not interchangable with any other kind of sugar.

Castor sugar is a superfine form of regular granulated white sugar (also known as "berry sugar"). Substituting regular sugar in its place can be done for some recipes without any consequence. In other recipes, there can be a difference in the texture of the final product (i.e it may be more gritty instead of smooth).

Amount :4 dl (decilitre) of icing sugarEquals :400 ml (millilitres) of icing sugarAmount :4 dl (decilitre) of icing sugarEquals :1.5999999999999999 cup Metric of icing sugarAmount :4 dl (decilitre) of icing sugarEquals :211.33764188651872 g (gram) of icing sugar

Yes..... powdered sugar, confectioner sugar , icing sugar. Add water or juice and flavoring voila= icing

No. you see, regular sugar is more grainy and is not good for icing. Confectioners' sugar (icing sugar) is good for icing, because it has the power to bind up the water to it and absorb If you were to take a half cup of icing sugar and a cup of sugar, with a small amount of water, the icing sugar will absorb it better, while the sugar will just dissolve into a syrup

To make the best meringue you need 4 egg whites at room temperature, and it is better to split the sugar into 115g icing sugar and 115g castor sugar.


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