Powdered Sugar

Unless you live in a moist climate, powdered sugar should last "forever". If it looks icky, though, don't use it. (ie, clumped together, any color besides white.) Otherwise, it should be okay.

A sifter is generally used

You cannot see atoms or molecules with any optical magnification available.

there is 236 grams in a cup of confectioner's sugar

you add water to it and stir but do not add to much water otherwise it will be the consistency of water!

1 cup of confectioner's sugar is approximately 1/4 pound. You won't be able to make much icing, but you can divide the typical buttercream icing recipe by 4. The recipe would be 4 oz. butter, 1/4 tsp. vanilla, 1 c. confectioners sugar and 2 - 4 tsp. milk, depending on the consistency you want.

you can use a wooden spoon

Assuming the solvent liquid is hot enough to dissolve all of the sugar and that the "lump" is more coarse than the powder, putting in the higher-density lump would impose diffusion-limited decomposition. In other words, putting in powdered sugar would allow faster absorption into the liquid, since there is more surface area of sugar exposed to the solvent. However, air resistance of small sugar particles between the powder source and solvent could lead to loss through in the pouring process, limiting the efficiency of sugar saturation.

First, powdered sugar is not simply pulverized granulated sugar. There is cornstarch added to keep the extremely fine "regular" sugar from sticking together.

Second, just from calorie count, one would need 50 - 75 percent more powdered sugar.

Third, it tastes different. I know this from experience...ran out of granulated sugar...replaced it with powdered sugar...threw out my cup of tea!

Finally, it's considerably more expensive.

I would consider replacing powdered sugar with granulated--blend in blender until the consistency is correct and there is the amount you need. If it is being used in something that requires a bit of thickening, add small amounts of cornstarch until reaching the desired thickness.

As a baker with over 35 years of experience, I would not substitute powdered for granulated sugar.

It cost less than 10 dollars for the biggest bag

Icing sugar, powdered sugar and confectioner's sugar are all the same thing - in England, the name is always Icing Sugar. In America it is known as Confectioners sugar. In Britain, it is used mixed with water to make a hard coating on a layer of marzipan for traditional English Christmas cake. If it is desired to make the icing slightly softer, glycerine is added to the sugar and water mixture

You can actually make it in small amounts if you need some in a hurry, by putting regular sugar in a blender and whirling away until the sugar is very fine.

They're largely indifferent to it; most species of lice are highly specialized to eat some part of their hosts, either skin, blood, or sebaceous secretions) so sugar isn't really food as far as they're concerned, but it's also not actually poisonous to them. If it's powdered finely enough it could cause them respiration problems, but the same is true of any fine powder, so there are much better choices (for example, anything that doesn't dissolve in sweat and get sticky).

Powdered sugar is usually measured in weight.

yes you can but it wouldn't taste as good

Depending on the recipe in question, vegetable shortening, lard and margarine can usually be substituted for butter. A neutral-flavored oil such as canola oil can be used instead of butter in some, but not all sugar cookie recipes.

Confectioner's Sugar (powdered sugar) has a completely different consistency and quality than granulated sugar. You cannot substitute one for the other.

Um, yes. Confectioners sugar is the same thing as powdered sugar - just a different name.

A pizelle is a thin, crisp Italian pastry that is usually flavored with anise and tastes like licorice.

Yes. If you have nothing else.

A one pound box of anything has 16 ounces.

yes ofcourse you can...confectioner's sugar is powedered suger and can be used in garnishing cakes, cream rolls n other desserts.......

Since powdered sugar measures differently than granulated sugar and contains cornstarch (which will make your bread drier) I would suggest you save the powdered sugar to sieve over the top of your finished cake. The substitution amounts would have to go by weight and you would have to reduce the flour in the bread. Much easier to go borrow a bit of sugar from a neighbor...

1 cup is 250 gm. - So 100 gm is 2/5 of a cup.

1/4 cup

1 pound has 16 ounces, which is two cups. Each cup has 8 ounces. 4 ounces is 1/2 cup. 2 ounces is 1/4 cup.

Wrap and refrigerate, or freeze

1 pound powdered sugar = just over 3 & 3/4 cups (3.783 cups)