Unless you live in a moist climate, powdered sugar should last "forever". If it looks icky, though, don't use it. (ie, clumped together, any color besides white.) Otherwise, it should be okay.
Yes it does the powdered sugar does grow faster and the granulated sugar starts to mold
When substituting powdered sugar for granulated sugar, the general ratio is 1:1. However, since powdered sugar is finer and contains a small amount of cornstarch, it may slightly alter the texture of baked goods. For most recipes, you can use the same amount of powdered sugar as granulated sugar, but keep in mind that the sweetness level may be perceived as slightly different.
Yes, you can substitute powdered sugar for granulated sugar in rice pudding, but keep in mind that powdered sugar is sweeter and has a finer texture. Use about half the amount of powdered sugar compared to granulated sugar to avoid overly sweetening the dish. Additionally, the texture may be slightly smoother due to the fine particles, but it should still work well in the recipe.
powdered sugar = Puderzucker
There is no "cake powdered sugar". Powdered sugar is made from sugar, which is ground into a powdered form, with a minute amount of corn starch added to prevent it from "caking" or lumping.
potassium permanganate reacts with powdered sugar
Powdered sugar is not the same as regular sugar. Regular sugar is granulated, while powdered sugar is finely ground and mixed with a small amount of cornstarch.
Sugar beets can be turned into granulated sugar
Yes, you can substitute confectioners' sugar for powdered sugar in this recipe.
Powdered sugar, also known as confectioners' sugar, contains approximately 30 calories per tablespoon (about 7.5 grams). This calorie count primarily comes from carbohydrates, as powdered sugar is mainly composed of sugar. Keep in mind that the specific calorie content can vary slightly depending on the brand and any added ingredients.
Powdered sugar crystal
I wasn't aware that it did, but it would be there to keep it a powder. The cornstarch would coat the sugar crystals and keep them from sticking together.