When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form?
When a recipe asks (without clearly specifying) for 1 cup of sugar, should I assume powdered or tiny crystals form?
Best Answer
"Sugar" without any other description refers to granulated sugar. Granulated means crystals somewhat larger than the crystals in caster sugar, which is another commonly used crystal sugar in the UK. In other countries these smaller crystals may also be called superfine sugar or baking sugar. You can generally use granulated or caster/baking/superfine sugar interchangeably, but the volumetric measurement (spoons or cups) will be slightly different since granulated sugar is coarser than caster sugar. You might find this Sugar Conversion Tool helpful.
If the recipe wants you to use the powdered form of sugar, it will specify powdered, confectioners or icing sugar, which are all the same thing.
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Can I use powdered sugar instead of granulated sugar?
Can powdered sugar be substituted for granulated sugar in recipes? A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.Does powdered sugar measure the same as granulated?
How to Measure Powdered Sugar and Granulated Sugar. Powdered sugar and granulated sugar are measured the same way. Granulated and powdered sugar should be spooned into a dry measuring cup and leveled off with a straight edge. Test Kitchen Tip: Be sure to stir the sugar first to remove any clumps.When a recipe calls for white sugar is that granulated or powdered?
The most common white sugar\u2014what most of us spoon into coffee and use for baking\u2014is simply called standard granulated sugar (though it's sometimes labeled \u201cfine granulation\u201d). An all-purpose sugar, it dissolves readily in warm and hot liquids and works in most types of cooking.What are sugar crystals for baking?
Sanding sugar is a large crystal sugar that's great for decorating because it won't dissolve with heat. It also creates a sparkly effect because of the large size of the crystals that reflect light. It's great for decorating treats like cookies, cakes, scones, muffins, and even candies.Tips and Tricks to Gelatin Success - Kitchen Conundrums with Thomas Joseph
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Answer 2
It asks you to use white crystal sugar.
If you needed powdered sugar, it would use one of the following words: powdered sugar, confectioner's sugar or icing sugar.
Some supermarkets sell "baking sugar" which is still in crystals, they are somewhat smaller, so they dissolve faster. Most recipes don't need this kind of thing, it is required to make your almost perfect cake one percent more fluffy, but an eater has to be pretty perfectionistic to notice the difference. Also, it only works with recipes which measure by weight. In almost all cases, you are better off to buy the plainest sugar you can find.
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