Is Icing Sugar The Same as Superfine Sugar? Can I use Icing sugar as a substitute?!
I got this off of a website:
Superfine sugar is regular (granulated) sugar that has been ground more finely. It is sometimes sold as baker's sugar and is also known as castor sugar. It can be used as a substitute for regular sugar and may produce a slightly finer crumb(texture) in the finished product than regular sugar would, a result that is preferred by many bakers. Regular sugar, however, should not be substituted in the same way. Superfine sugar is almost always called for in recipes that are very light, like meringues and angel food cakes. It contributes to a light, delicate final product because the small grains dissolve into the mixture very quickly, while a coarser crystal might not be incorporated as fully or as quickly. You can make superfine sugar yourself by putting coarser sugar into the food processor and whizzing it around several times to break up larger crystals.
Powdered sugar, or confectioners' sugar, has been completely pulverized into a very fine powder and often has a small amount of cornstarch added to it to keep it from clumping together. It is much finer even than superfine sugar, so it dissolves almost instantly into a mixture. This makes it perfect for making glazes and frostings smooth and sweet. It is also used in some recipes, particularly those where a melt-in-your-mouth texture is desired in the final product, like shortbread. It cannot be substituted with either regular sugar or superfine sugar.
Answers: Icing sugar is also known as powdered sugar and/or confectioner's sugar. It usually contains a bit of corn starch to prevent clumping, but you should be able to use super-fine sugar if you run it through the blender or food processor for a couple of minutes.
I got this off of a website:
Superfine sugar is regular (granulated) sugar that has been ground more finely. It is sometimes sold as baker's sugar and is also known as castor sugar. It can be used as a substitute for regular sugar and may produce a slightly finer crumb(texture) in the finished product than regular sugar would, a result that is preferred by many bakers. Regular sugar, however, should not be substituted in the same way. Superfine sugar is almost always called for in recipes that are very light, like meringues and angel food cakes. It contributes to a light, delicate final product because the small grains dissolve into the mixture very quickly, while a coarser crystal might not be incorporated as fully or as quickly. You can make superfine sugar yourself by putting coarser sugar into the food processor and whizzing it around several times to break up larger crystals.
Powdered sugar, or confectioners' sugar, has been completely pulverized into a very fine powder and often has a small amount of cornstarch added to it to keep it from clumping together. It is much finer even than superfine sugar, so it dissolves almost instantly into a mixture. This makes it perfect for making glazes and frostings smooth and sweet. It is also used in some recipes, particularly those where a melt-in-your-mouth texture is desired in the final product, like shortbread. It cannot be substituted with either regular sugar or superfine sugar.
yes
yes my mom used it as a subtitute when she needed sugar
No and No. Icing sugar (we call it powdered sugar) and super fine sugar are two different things. Icing/powdered sugar is processed to get almost a talcum powder texture while super fine sugar is just that ground finely but not powdered.
no, not the same at all.....
There is usually a small amount of starch in icing sugar that could upset your recipe as apposed to caster sugar or superfine sugar as its called as well. Generally icing sugar is so smooth that it is only suitable for icing cakes, or in drinks. I wouldn't substitute.
They're not identical - icing sugar usually has cornstarch added - see below. I think superfine sugar is one step finer again than caster sugar.
Superfine sugar_______________
Also called baker's sugar, berry sugar, or bar sugar — favored for sweetening drinks or for preparing meringue
Powdered sugar__________
Also known as 10X sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anti-caking agent to prevent clumping — either cornstarch (1% to 3%) or tri-calcium phosphate.
You just need to beat the superfine sugar a little longer is all. You need to get it dissolved.
I would not use superfine instead of icing or powdered sugar as it takes too long to blend it in and it doesn't have the corn starch for thickening that icing or powder has.
Superfine will blend in a lot faster than regular table sugar or brown sugar will.
Icing Sugar is another word for what is in the US called "Powdered Sugar/ Confectioner's Sugar." Superfine sugar is ground granulated sugar, which quickly desolves in beverages and is excellent for baking. If you are in Britain or Europe, Superfine sugar ( which is not highly pulverized as confectioner's/powdered/icing sugar which contains small amounts of corn starch), is also called Caster or Castor's Sugar.
I would NOT substitute them. You would not get a good result. You can make your own Superfine Sugar by placing a slightly larger amount of regular granulated sugar than your recipe calls for into a blender or food processor and running it until it becomes powdery.
Good Luck with your cooking adventure! :)
You can substitute superfine with powdered, but you can't substitute powdered sugar with superfine sugar. In other words, you have powdered sugar but your recipe calls for the superfine sugar. Yes you can do that. :)