You can, it's just not marked as such. Basic powdered or confectioner's sugar unless it is marked 10x is the same as 4x powdered sugar.
Sure, you can use powdered sugar in Kool-Aid instead of granulated sugar, but be prepared for a sweeter drink since powdered sugar is more concentrated. Just make sure to mix it well to avoid any clumps at the bottom of your glass. Enjoy your sugar rush!
Icing sugar is normal white granulated sugar that has been powdered to be very very fine.
When powdered sugar is added to iodine, it forms a purple-black complex known as a starch-iodine complex. This reaction occurs because iodine reacts with the starch content in the powdered sugar, producing this distinct color change.
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.
Mixing powdered sugar and iodine will not have any significant reaction, as iodine is not a strong enough oxidizing agent to react with the sugar. The two substances will likely remain as separate particles with the iodine coloring the sugar.
Superfine sugar- or Bartender's sugar, is more course than powdered sugar. Superfine sugar is similar to castor sugar (and can substitute each other), but if I were to put it in order, Superfine would have the largest granules, and powdered sugar would have the smallest. Powdered sugar cannot be substituted with superfine sugar, or castor sugar, since it's too fine :3.
The same as in any other physical form of sugar: carbon, hydrogen, and oxygen.
Commerical powdered sugar often has additives like corn starch, oil, or wheat flour, so if you are allergic to any of these you could be reacting to additives. If so make your own at home by grinding granulated sugar in a blender or coffee grinder.
i would not use granulated sugar while making buttercream icing. i would only use icing sugar. icing sugar usually has cornstarch mixed in with the powdered sugar. even if you added cornstarch to granulated sugar it would still give you a completely different texture than icing sugar...it would feel very gritty.
Synthetic sweeteners have the same consistency, but may alter the flavor of other items used in the recipe. Granular sugar can be substituted in most preparations. Knock on a neighbor's door.
There are approximately 3 3/4 cups of powdered sugar to 1lb WEIGHT in dry measure of powdered sugar....+/-, depending on density of the sugar.Powdered sugar is packaged by weight, not volume. Any recipe is calling for a volume, so the volume it takes to equal a given weight of the dry substance being measured is dependent on the density of the substance.
When you mix powdered sugar, vinegar, and diet soda, you may observe a fizzy reaction primarily due to the carbonation in the diet soda. The vinegar, which is acidic, can react with any baking soda (if present) to produce carbon dioxide gas, creating bubbles. The powdered sugar will dissolve, adding sweetness to the mixture, but it does not contribute to any significant chemical reaction. Overall, the main effect is the release of gas and a sweet, tangy mixture.