Q:

Can powdered sugar be substituted for granulated sugar in recipes?

A:

Quick Answer

According to Domino Sugar, it is not recommended to substitute powdered sugar for granulated sugar when baking. Powdered sugar is much finer and can create an undesirable texture in the final product.

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Can powdered sugar be substituted for granulated sugar in recipes?
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Full Answer

Powdered sugar, also known as confectioner's sugar, contains around 3 percent cornstarch to prevent it from clumping when exposed to moisture. This cornstarch can cause unexpected results in baking recipes. The larger crystals of granulated sugar are much less prone to dissolving in liquids than powdered sugar, and they also serve to add structure to baked goods. Likewise, it is not recommended to substitute granulated sugar for powdered sugar in recipes that require a smooth texture, such as frosting or glazes, because the crystals are too large to dissolve thoroughly without heat.

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Related Questions

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    How to thicken frosting without powdered sugar?

    A:

    To thicken frosting without adding powdered sugar, make the recipe as directed, and add meringue powder to thicken it. Thickening frosting with meringue powder takes only a couple minutes and requires 1.5 tablespoons of meringue powder, 3 tablespoons of warm water and 2 cups of powdered sugar to make the initial frosting. Meringue powder is a baking enhancer made of sugar and egg white solids and is available at specialty stores.

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  • Q:

    Can baking soda substitute for baking powder in recipes?

    A:

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    Can you substitute baking powder for baking soda?

    A:

    Baking powder can be substituted for baking soda in a recipe by adding 2 teaspoons of double-acting baking powder for every half teaspoon of baking soda and replacing the acidic liquid in the recipe with a non-acidic liquid. Baking powder is composed of baking soda, a dry acid, such as cream of tartar, and an ingredient to reduce moisture, such as cornstarch.

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  • Q:

    What is a baking powder substitute?

    A:

    Baking powder is a pre-mixed combination of an acid and a base; substitute by combining cream of tartar and baking soda to make homemade baking powder. These two ingredients form the majority of commercially produced baking powders.

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