Sugar exists in different forms. These forms inform its difference hence its various names. The names are; granulated sugar, powdered sugar, icing sugar, and confectioners’ sugar. Meanwhile, sugar is categorized into two main groups. That is the granulated sugar ad powdered sugar. So, what is the difference? And how can you substitute one for the other? Find out below:
Difference between granulated sugar and powdered sugar
Essentially, powdered sugar is the ground version of granulated sugar. While powdered sugar has fine particles that are smoothly blended, granulated sugar has large particles. Two spoonfuls of granulated sugar can be equal to four spoonsful of powdered sugar.
You may have heard plenty at times products marketing their brands for having used confectioners’ sugar; as much as this is true, it is just that you may not have known that confectioners’ sugar simply goes by other names such as icing sugar. Confectioners’ sugar is powdered sugar which is obtained from grinding granulated sugar into small particles.
Can you use powdered sugar in place of granulated sugar? The answer is yes. You can substitute one for the other. Also, the different types of sugar that were mentioned earlier are differentiated by the number of times they were further ground from being granulated to powder.
Making powdered sugar
The DIY project at hand is one that requires you to make powdered sugar from granulated sugar. The processed powdered sugar is prepared by mixing ground sugar with corn starch. The mixture is meant to prevent the caking of the sugar when exposed to air. However, if you are in the middle of your cooking or baking and you need the sugar in urgency, then you would not need to store it for future consumption. Anyways, this is the process; simply, add granulated sugar into your blender or food processor. Blend until you achieve a fine powder.
However, you should note that the amount you use for granulated sugar should be less compared to what you need on the recipe. As earlier indicated, one cup of powdered sugar can be produced from half a cup of granulated sugar. This is important so that you don’t produce too much-powdered sugar which you may fail to store well. Contrarily, you can store it in an airtight container, but it is not guaranteed that it will not cake b the time you need to bake again.
Granulated sugar is used mostly with beverages; and in this case, coffees and teas are the most considered ones. So, when substituting this purpose of granulated sugar at home, try not to make them sweeter than they should. Always start with small amounts as you add gradually to achieve the desired taste.
Another point to note about powdered sugar is that they are not the best to be used in products that require aeration such as butter-based dishes.
The bottom line
Granulated sugar and powdered sugar – whichever the degree of grinding can be used interchangeably. You only need to find when to use it and on what food.