Want this question answered?
Granulated sugar is just sugar. Powdered sugar has corn starch in it so that it will stay as a powder and not lump.
One cup of granulated sugar is equal to approximately 1 3/4 cups of packed powdered sugar.
Sugar beets can be turned into granulated sugar
Granulated sugar shouldn't be used as a substitute where powdered sugar is specified in a recipe; granulated sugar will be too coarse.
No... Powdered sugar is icing sugar. Granulated sugar is white sugar that is in granules. Chemically they are identical. The difference is in the physical structure. You can create your own powdered sugar by using a blender and granulated sugar. It won't be as fine, but it will be closer.
ANSWER 1 US teaspoon of granulated sugar contains 4.16 g 4.16 g of of powdered sugar = 1 2/3 US teaspoons
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.
I always use powdered. I've never used granulated, but powdered has always worked well and granulated doesn't seem like it would work.
2/3 cup of granulated, superfine, or caster sugar = 150 grams Note: Grams denote a measurement of weight, while cups denote a measurement of size. So the conversion of grams to cups varies depending on what is being measured and how tightly packed the ingredient is in the cup. Typically, for powdered ingredients (such as sugar and flour), the packing should be loose. And keep in mind that powdered sugar weighs significantly less than granulated sugar, which in turn weighs less than brown sugar.
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.
Just about 2 1/3 cups of granulated sugar = 4 cups of powdered sugar. Use the blender method.
Powered sugar is pulverizing granulated sugar, with cornstarch added to prevent lumps.