Powdered sugar can become lumpy due to moisture exposure, which causes the sugar particles to clump together. This moisture can come from humidity in the air or from being stored in a damp environment. Additionally, the presence of cornstarch, often added to prevent clumping, can also absorb moisture and contribute to lumps if not stored properly. Keeping powdered sugar in an airtight container in a cool, dry place can help prevent this issue.
Powdered sugar crystal
Granulated sugar is just sugar. Powdered sugar has corn starch in it so that it will stay as a powder and not lump.
Sucrose molecules are the ones that make up sugar cubes, sugar granules and powdered sugar.
Assuming the solvent liquid is hot enough to dissolve all of the sugar and that the "lump" is more coarse than the powder, putting in the higher-density lump would impose diffusion-limited decomposition. In other words, putting in powdered sugar would allow faster absorption into the liquid, since there is more surface area of sugar exposed to the solvent. However, air resistance of small sugar particles between the powder source and solvent could lead to loss through in the pouring process, limiting the efficiency of sugar saturation.
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.
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.
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).