Powdered Sugar

approximately 500 grams

Powdered sugar is made up of smaller granules than regular granulated sugar. That means that there is more air in a cup of powdered sugar than there is in a cup of granulated sugar because for each granule to remain separate there has to be space or air around each granule.

If 1 box of confectioners' sugar is one pound then one box is about $2.50

* There is really no substituting unless you have Splenda, but you can cut down the rest of your ingredients proportionately so that the sugar is not overpowering.

Confectioners glaze is a by-product of the Lac beetle. Lac is the generic name of the natural resin gathered by the Lac beetle that thrives on various trees and shrubs in India, Burma, Indochina, and Siam.

The Lac beetle converts the sap of the trees into resin. It is very similar to a bee's production of honey and is called "transferred nectar." The Lac resin is collected, crushed, washed, dried, and made into pure food glaze. The Lac beetle is not harmed in any way.

No, it's the same thing. It's a finely ground sugar with a small amount of cornstarch added.
YES
No. Powdered sugar is much more fine, and used for different purposes than confectioner's sugar.

1 Cup = 110 Grams

sugar or just mix sugar with cornstarch

The average cost of 5 pounds of granulated sugar in the eastern United States is about $2.20. It truly depends on the area in which you live, which store you purchase it from, and whether it is on sale. I have discovered that the local "dollar stores" sell granulated sugar at a lower price in the local grocery stores.

help speed up the process if the amount of sugar added makes up to 8% of the ingredients present, more then that and it will begin to suffocate yeast and slow down the fermentation process

If u wanted to make icing then icing sugar is better to be used. But if only sugar is available then you must melt it down in a saucepan.. Search it on google for how to do it as I'm not completely sure. I Just use icing sugar

i say yes, But it wont have the same appearance and the taste will be slightly different as when using the brown sugar. But try it , you may have discovered a new taste sensation.

It is a reference to the fineness of the grain size. The bigger the number the finer the grain, eg:10X is finer than 4X. I believe that 14X is as high as it goes, though I'm not 100% sure. This fineness rating is generally irrelevant to the home baker. In fact, most icing sugar in grocery stores doesn't display it's fineness rating. If you're making whipped cream and you can find different grades pick up the finest one, it will dissolve easiest, giving you silky smooth whipped cream! :)

Conventionally, sugar is taken to have a density of 200 grams per cup, so there would be five cups in a kilogram.
I have found various answers for the weight of a cup of sugar ranging from 190 to 200 grams. Extrapolating from there, 1000 grams (or 1 kg) of sugar would be about 5 cups. This is, of course, using American measurements, as it is my understanding there is a difference between American cups and Imperial cups.
4 cup,s is a 1 kg

Normal dry, crystalline sugar is paced in a container and whizzed up with blades until it forms a powder.

The sugar is refined from crystallisation and recrystallisation of the sap of sugar cane or sugar beet.

The answer to how many cups are in one pound of powdered sugar will vary depending on if your powdered sugar is sifted or unsifted. In general: 1 pound = 3 1/2 to 4 cups unsifted powdered sugar. 1 pound = 4 1/2 cups sifted powered sugar.

Regardless of what is being measured, 8 oz is equal to 1 cup.

True, if it's fluid ounces. If ounces are weight, it's not the same - a cup of lead and a cup of sugar can't both weigh 8 oz. This is yet another problem with using these archaic measurements rather than metric.

So first determine whether the 8 oz means volume (then it's a cup) or weight (use a kitchen scale).

How to make a pancake:

Put flour, eggs and milk in a bowl and whisk it. Pour some into the pan and wait for it to sort of harden flip it and put it on a plate. The only sugar you use is optional- to put it on the top, you can also add lemon. I love adding chocolate spread. YUM!!!

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.

do i need to sift icingsugar when baking lemon squares

half cup of caster sugar will be present in 4oz caster sugar.

Yes you can but you may be comrpromising flavour depending on what your are making.

Depends on the recipe. In some cases the larger grains of the sugar will ruin the texture and cause the mixture to not mix correctly, in other cases nothing will happen. If you are making a glaze out of confectioner's sugar and water, then regular sugar will not work.

No...

Powdered sugar is icing sugar. Granulated sugar is white sugar that is in granules.

Chemically they are identical. The difference is in the physical structure. You can create your own powdered sugar by using a blender and granulated sugar. It won't be as fine, but it will be closer.