Powdered Sugar

20 grams is a metric measure.

After.

Because powdered sugar is so fine and has cornstarch in it, it is not going to be as sweet as regular sugar. I'm guessing, but it would take like a cup and a half or more of powdered sugar to sweeten the same as 1 cup of regular sugar. The cornstarch would be a factor also possibly making the cake denser or tougher.

Just about 2 1/3 cups of granulated sugar = 4 cups of powdered sugar. Use the blender method.

16oz is 2 cups

It's one of those funky things that settle after a while, so you can't just measure it and call it done. You'll need a scale.

No, you can't. Muscovado is another name for minimally processed or "raw" sugar. I nickname that stuff "eye-boogers" because it looks like the stuff you wipe out of your eyes when you wake up lol. Because of muscovado's coarseness, massive size granules and lack of thickener (in comparison to powdered sugar), it is NOT a suitable substitute in recipes that call for powdered sugar. You can TRY to make powder of it with 2 parts sugar/1 part cornstarch IF and only if you have a food processor. But I can't recommend it as that's something even I have never tried before. I can't really help much further because you didn't describe what recipe you're trying to substitute powdered sugar for or why you need to substitute it.

3 1/2 cups confectionery sugar = 1 pound

answerd at http://www.bellaonline.com/articles/art1734.asp

:)

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In general, the type of sugar used will affect the end product in baking, and substitutions don't tend to work well.

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if you are making the baked kind i think granulated might be the best to use, but if ur making the non baked kind powdered sugar is definitely the best..

About 3 cups

eHow (and confirmed by Domino) says 1c graunular sugar can be substituted for 1 3/4 c confectioner sugar, but comments say way too sweet and recommendations were made to not substitute in puddings/sauces as powdered sugar has a bit of cornstarch.

curdling is the process of lactic acid bacteria processing the protein called casein in milk to make cheese. butter is the fat from milk but it will still have traces of the protein, casein. if left at a comfortable temperature and good conditions, some species of bacteria from the family of streptococcus(family of lactic acid bacteria) can still process the casein in the butter.

I guess you could - just use twice as much. But it might make the filling cloudy-looking. MUCH better to substitute the same amount of brown sugar (1 c. if the recipe calls for 1 c. of granulated sugar). Brown sugar has a hint of molasses that makes the pecan pie richer.

yes it can

ANSWER

1 US teaspoon of granulated sugar contains 4.16 g

4.16 g of of powdered sugar = 1 2/3 US teaspoons

Confectioners sugar (also called Powdered sugar) differs from "regular sugar" (Granulated sugar) in two ways. Confectioners sugar it's milled to a much finer grain and, and it has cornstarch in it to prevent caking.

If you run of of Granulated sugar, you can substitute with Confectioners sugar. Multiply the amount of granulated sugar needed by 1.75. It takes 1 3/4 cup of powdered sugar to substitute for 1 cup of granulated sugar.

Yes, you can use caster sugar instead of granulated sugar. However, be careful on the measurements. Use a little less caster sugar. Caster sugar is finer granulated sugar. It is not as fine as powdered sugar, but it is in between granulated and powder. Caster sugar dissolves more easily,so it is very beneficial in making meringues.

Domino's confectioner's sugar boxes are 1 pound (16 oz., 2 C.).

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.