Can I substitute granulated sugar with powdered or confectioners sugar in a cake recipe?!
Can I substitute granulated sugar with powdered or confectioners sugar in a cake recipe?
Anyone know what would happen if I put powdered sugar in my cake batter instead of granulated?
Answers: I'm not sure how it would work in a cake. Made a Pavlova for a friend I was staying with. She only had powdered sugar. The pav cooked so flat I could have almost slid it under a closed door.
When I tried again with granulated sugar it came out perfectly - about 4" high.
BTW Pavlova is a NZ/Australian dessert topped with cream and fresh fruit. It's like a giant meringue. Because of the size the inside is soft and marshmallowy while the outside is crisp and crunchy. Just email me if you'd like a recipe. Source(s):
Me in Pittsburgh 2006 and Giant Eagle white granulated sugar The best way to learn something is to do it. not much, I have done it but the powdered sugar is sweeter than granulated sugar - it was a very heavy sweet cake. Use only 3\4 of sugar. Sugar is sugar. It dissolves. The substitution will work but not work well. Confectioners sugar has cornstarch added to help prevent clumping. The cornstarch will absorb the water that is in milk and eggs in the same manner as the flour. This alters the dry-to-wet ingredient ratio.