Powdered Sugar

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.

Powered sugar has cornstarch in it. Since it is so much finer than regular sugar, the amount you would have to use is going to make the drink cloudy and taste chalky. I would stick to regular 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.