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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).
A little cornflour will do the trick.
Saccharin
740g butter 300g icing sugar 900g flour 140g cornflour
Xylitol is a perfectly safe substitute for sugar.
Sugar substitute has a lot fewer calories than real white sugar
white sugar is sugar.
Because if you dont it will just be a block of mud.
You could substitute splenda or another sweetener.
A good substitute for Jaggery is Palm Sugar apart from the normal granulated sugar you get in the market.
No - icing sugar is made from glucose and is simply white sugar finely ground to make confectioner's sugar or powder sugar. It often has small amounts of cornflour added. It is used to dust baked goods or to make an icing or frosting by adding small amounts of liquid or fat. Fruit sugar is made from fructose and is preferred by some people for dietary or allergy-related reasons. It is a form of granulated sugar. You could make icing sugar from fruit sugar by grinding it finely in a food processor and adding a small quantity of cornflour. If you're baking a cake and have run out of sugar you could substitute the same weight or volume of fruit sugar or a smaller volume or the same weight of icing sugar (because icing sugar is more finely ground than granulated sugar the same weight of icing sugar wil occupy less volume).
yes