Exchanging regular white sugar with confectioners sugar .Do the amounts differ/

Discussion in 'Pastries & Baking' started by keelenorth, Apr 5, 2013.

  1. keelenorth

    keelenorth

    Messages:
    35
    Likes Received:
    10
    hi I want to use icing sigar (confectioners Sugar0  instead of white sugar in av recipe .Would I use more ,less or the same amount ?

    Thanks

    Cindy
     
  2. karonadams

    karonadams

    Messages:
    54
    Likes Received:
    10
    Exp:
    Home Chef
    Because the grinds or fineness are different, your measurements will not be the same using volume measures.  I would strongly recommend that you use a weight scale to make these changes rather than volume measures. beyond that, I'll leave it to the experts. there may be some serious differences in how the smaller crystal size interacts with the grains of flour, as well.
     
  3. chicagoterry

    chicagoterry

    Messages:
    963
    Likes Received:
    85
    Exp:
    Home Cook
    Confectioner's sugar also has a bit of starch in it, I believe. And some kind of anti-caking agent.

    Personally, I think substituting one for the other is asking for trouble. Especially if you are baking whatever it is you are making.
     
  4. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    I agree with all the comments . To add ....

    Normally I use the sugar asked for in the recipe . There is a reason it is being used and not something else. Recipes are tested many times  in test kitchens . On the other hand, some fine desserts or recipes have evolved from exchanging ingredients.

    To make one cup of icing sugar you’ll need:

    1 cup of granulated white sugar

    1 tablespoon of cornstarch

    A blender

    Method:

    Place the sugar in the blender, then pulse until the sugar turns to very fine powder.  Pulsing for a few seconds, then checking the sugar, then pulsing again will prevent the sugar from becoming overheated.

    Once your sugar has achieved the right consistency, place a tablespoon of cornstarch (your homemade binding agent) into the blender and pulse for a couple of seconds to mix thoroughly. Don’t be tempted to throw the cornstarch in with the sugar right at the start as it will hinder the sugar powdering process and will also contribute to the generation of unwanted heat.