You can substitute powdered sugar (confectioners’ sugar) for granulated sugar in some recipes, but it depends on the dish you’re making. Here’s what to consider:
Key Differences:
1. Texture: Powdered sugar is much finer and includes a small amount of cornstarch to prevent clumping, which can affect the texture of your dish.
2. Sweetness: Powdered sugar is slightly less dense than granulated sugar, so you may need to adjust the quantity to achieve the desired sweetness.
Substitution Guidelines:
1. In Baking:
It’s generally not recommended to substitute powdered sugar for granulated sugar in baked goods like cookies or cakes. The difference in texture can affect how the batter mixes and bakes.
If you must substitute, use 1 ¾ cups of powdered sugar for every 1 cup of granulated sugar. Be aware the result may be denser or have a different texture.
2. In Frostings, Sauces, or Drinks:
Powdered sugar works well as a substitute in recipes where the sugar is meant to dissolve quickly, like frostings, glazes, or beverages.
Use an equal volume substitution (1:1 ratio).
When Not to Substitute:
Recipes requiring the sugar to aerate butter (like creamed butter and sugar for cookies or cakes) won’t work well with powdered sugar, as it lacks the structure needed for proper creaming.