Yes, powdered sugar is typically gluten-free as it is made from refined sugar and cornstarch. However, it's important to check the label to ensure there are no added ingredients that may contain gluten.
Granulated sugar shouldn't be used as a substitute where powdered sugar is specified in a recipe; granulated sugar will be too coarse.
Powdered sugar makes for a lighter texture and flavor when used in making cookies. However, more powdered sugar than granular sugar has to be used to obtain a sweeter taste. Also, powdered sugar is used on top of sugar cookies, sprinkled, to create a design/decoration, and to give the taste buds the initial enjoyment when one first bites into the cookie.
No
Not really; sugars other than powdered do not dissolve when used in a mixture that is not heated (such as icing). If the recipe already involves brown sugar, you can increase the quantity slightly without too many side-effects. However replacing powdered sugar (completely) with brown is likely to yield undesirable results; powdered sugar helps add 'smoothness' to icing, so without this you may end up with a very brown granular icing (that may not set adequately). If the recipe does not call for brown sugar at all, definitely do not add it.
I saw a recipe which used a normal butter cream recipe (butter, confectioner's sugar and heavy cream), but they added in powdered jello mixture. It looked quite interesting, and I think that's the best way to do it.
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.
Yes
Since powdered eggs are going to be scrambled or used in a recipe, it shouldn't be a problem.
Caster sugarflouricing sugar / confectioners' sugar / powdered sugar
Yes .
No, it's the same thing. It's a finely ground sugar with a small amount of cornstarch added.YESNo. Powdered sugar is much more fine, and used for different purposes than confectioner's sugar.
When substituting honey for sugar in a recipe, use about 3/4 cup of honey for every 1 cup of sugar called for in the recipe.