Depends on the size of the box.

The sugar is the same, powdered is just processed to a finer crystal and I believe has cornstarch with it to keep it a powder.

Cheaper brands of powdered sugar, also called icing sugar or confectioners' sugar, might have cornstarch, also called cornflour, added. Pure powdered sugar is available and the quality is far better without the added flour; you simply need to sieve it, but you need to do this with the cheap varieties anyway.

If it hasn't been stored properly it might be in a hard block or blocks, but this is easily fixed by putting it, in its sealed bag, into a larger plastic bag for safety and then hitting it a bit with a rolling pin or something else heavy. Or you can put it in a food processor to break it up. Then sieve it before you measure it out.

If you put the granulated sugar into your blender & turn it into powdered sugar you can use it. Just blend the amount the recipe needs. Like, if it says 1 cup powdered, use one cup granulated. The problem with using regular sugar is - the frosting will sweat. It will look ok at first but when it sits for a while the frosting will look like it has water puddles on it. If you plan to eat it soon after its made, that would be ok. But it shouldn't sit for very long. You might want to find a recipe that uses regular sugar.

Cornstarch is added to confectioners (powdered) sugar to prevent the sugar from lumping, so the amount is quite minimal. And adding cornstarch to granulated sugar isn't what makes it confectioners sugar.

Confectioners sugar is much finer and softer than granulated sugar, it has a texture much like that of cornstarch. So you would have to be able to grind granulated sugar into a very fine powder in order to make it like confectioners sugar.

It makes the peanut butter dry it is not very good, but better if u ad chelate sauce, still grouse tho

You can indeed, the cake may be marginally denser as a result.

Just sprinkle the top of your favorite brownie with powdered sugar. If you want it too look pretty then place a stencil or pattern over first, then the powdered sugar.

There are about 3 1/2 cups of powdered sugar in a pound,

Yes it does the powdered sugar does grow faster and the granulated sugar starts to mold

Yes you can, but you'll have to use more because of its texture so use 2 cups powdered sugar for every 1 cup granulated sugar.

Powder sugar is just granulated sugar that has been spun for a smoother texture. It is usually used for frostings or such.

2/3 cup of granulated, superfine, or caster sugar = 150 grams Note: Grams denote a measurement of weight, while cups denote a measurement of size. So the conversion of grams to cups varies depending on what is being measured and how tightly packed the ingredient is in the cup. Typically, for powdered ingredients (such as sugar and flour), the packing should be loose. And keep in mind that powdered sugar weighs significantly less than granulated sugar, which in turn weighs less than brown sugar.

2/3 * (3.5 * 250mL) = 2/3 * 800 mL = 533 mL.

That's 2 cups plus two tablespoons.

it does not turn blue when mixed with iodine. I don't think there is a colour change.

My recipe uses 6 oz icing sugar (powdered) and 3 oz of caster sugar and it works every time but I think the icing sugar (powdered) is important. Just checked 2 other recipes on www and they both use both types of sugar so I guess you should go and get some.

I dont think so..... but idk really u should try it!!!!! :)

it depends on what you are making. some things it may not work, but others it should be ok. what are you making?

1 7/8 cups of powdered sugar = 225 grams of powdered sugar I got this answer from: http://www.ghostcalc.com/cooking-measurement-converter.html

About 7 oz in a cup of powdered sugar.

Powdered sugar is mostly very finly ground sugar and can be used as a sweetener like granulated sugar, but it usually contains some corn starch or wheat flour that wouldn't be desirable in a beverage. Also, due to it's fineness and general clumpiness, it may be more difficult to get it to dissolve in some cases.

Powdered sugar should be dusted lightly onto a cake. The slightly moist surface of the cake will hold the sugar in place. If powdered sugar is applied too thickly, the excess should be brushed or shaken off.

or

USE BUTTER!

There are two US cups in 16 ounces. That's correct in liquid measurements. One 16 oz. package of powdered sugar is about 4 cups.

Household sugar is made up of sucrose, which has a chemical formula of C12H22O11. It has a density of 1.59 g/cm3. 1 cup is equal to 236.59 cubic centimeters, so one cup of sucrose has a mass of 376 grams.

That depends, what are you making?

Two entirely different ingredients that have nothing to do with each other. To answer your question. No.