i think its because caster sugar has smaller particles!!:)
Yes,because raw sugar is more thicker.
no raw sugar does not dissolve faster than caster sugar.
because caster suger takes 28sec to disslove and granulated suger takes 1min
No, I think white dissolves faster
Raw sugar coz its rough and raw
raw sugar
i think its because caster sugar has smaller particles!!:)
It has more surface area.
Caster sugar or icing sugar. Sugar with larger grains do not dissolve properley in the cake mix.
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.
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.
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.
Becaue the icing sugar has small paricles.
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.
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.
Only sugar is soluble in water.
The icing sugar has a greater surface area than the lump and so the reaction occurs more easily with the icing sugar powder. This in general applies to many salts and soluble compounds.