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.
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.
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.
i think its because caster sugar has smaller particles!!:)
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.
It probably does not have the right texture. So not, best not.
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.
Caster sugar or icing sugar. Sugar with larger grains do not dissolve properley in the cake mix.
White granulated sugar, caster sugar, light brown sugar, dark brown sugar, Demetra sugar and icing sugar.
i think its because caster sugar has smaller particles!!:)
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.
In the UK, icing and frosting both mean the same thing - they are used interchangeably.