What is the difference between caster sugar and icing sugar

Substitute on a ratio if your recipe calls for a cup of caster sugar, use a cup of granulated sugar. If you're using granulated sugar in a cake or cookie recipe that calls for caster sugar, use this tip: Start with slightly colder than room temperature butter, then cream the butter and sugar for longer than you normally would.

This gives the ingredients time to incorporate. If you're making a meringue, meanwhile, mix granulated sugar and egg whites at a low speed. This gives the sugar ample time to dissolve. The best substitute is DIY caster sugar. Make the British ingredient at home with just granulated sugar and a food processor, blender, or coffee grinder.

To make caster sugar, simply pulse or blend granulated sugar until it reaches a finely ground — but not powdery — consistency. Two or three quick pulses will usually do the trick. Bakers located in the U. Store caster sugar in the same way you'd store granulated sugar: In an airtight container in a cool, dark place.

Sugars do best at room temperature, so don't worry about keeping it in the fridge. By Corey Williams March 16, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

Pin FB Share. In British Columbia, it is referred to as "berry sugar. All types of caster sugar dissolve more quickly than ordinary granulated sugar and they are therefore used in creamier, smoother confections and desserts. Meringues do particularly well with caster sugar. Caster sugar is often used by bartenders to sweeten up mixed drinks, as it doesn't clump into crystals or form a thick syrup. Like ordinary table sugar, caster sugar can be obtained in both refined and unrefined forms.

The unrefined version is produced by squeezing the sugar cane juice from its stalks. It is up to 50 percent less processed and contains more molasses than refined sugar. This accounts for the creamy color which darkens during the baking process. Unrefined sugar also has more nutrients and minerals present. Powdered sugar has different names in different countries. In the United Kingdom, it is referred to as "icing sugar" and in France, "sucre glace.

It is then sifted to make it even finer and to avoid caking or clumping, and about 3 percent corn starch is added to the powder. Why use icing sugar? It dissolves in liquid almost instantly, and makes for an extremely smooth texture.

Now that you understand the basics, are you ready to apply it? Try out one of these easy dessert recipes here. Tofu and coconut stirfry Heat the olive oil, garlic, ch….