Granulated sugar is essential for creating tenderness in baked goods but isn’t always the best choice for certain icings, where powdered sugar excels.
Powdered sugar, made by grinding granulated sugar, has superior dissolvability which helps achieve a smooth icing consistency without clumping, unlike granulated sugar.
When substituting granulated sugar for powdered sugar, use less granulated sugar to minimize graininess in the icing; approximately 1 cup granulated to 1¾ cups powdered.
Making your own powdered sugar by blending granulated sugar with a little cornstarch is a quick and effective method to ensure a non-clumping icing.
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