What is the difference between icing sugar and caster sugar

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.

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.

Caster sugar just has finer granules than typical granulated sugar does. Hope this helps. I used walmart brand sugar in my carrot cake today, it seems coarser than usual.

My cake had a square spot on the top in the middle that looked like brown sugar. It's never done that before. Any ideas? In a pinch, if a recipe calls for caster sugar, and you only have granulated sugar, you can put granulated sugar in a food processor and make your own! But you must be careful How to Make Caramel Sauce. Ritz Cracker Chicken. Click here to cancel reply. Margaret Foday Tuesday 21st of September Susan Friday 16th of July Do you recommend a particular coarse sugar?

I'm not finding one coarse enough. Castor sugar is also known as caster sugar, superfine sugar, ultrafine sugar or bar sugar. It is a type of granulated sugar that has superfine granulated crystals, usually 0. The term castor or caster sugar is mainly used in UK English and its Commonwealth countries. In North America, it is sold as super fine sugar. In Canada, specifically in British Columbia, it is termed as berry sugar. The super fine size of the sugar crystals allow the sugar to dissolve almost instantly.

It is often used to sweeten cold beverages, such as iced tea, lemonade and other drinks, which is why it is also often termed as bar sugar. In baking, it is commonly used to make meringue and frosting. Some cake or cookie recipes do call for castor sugar, however, most use granulated sugar, as granulated sugar allows more air to be incorporated in to the batter, which results in a softer and fluffier cake.

In order to substitute for castor sugar, one can simply run the granulated sugar through a food processor for a couple of minutes until the granules have reduced in size. Icing sugar is a super fine sugar, finer than even castor sugar.

It is often termed as 10X sugar, confectioner's sugar or powdered sugar. The size of the sugar crystal varies 10X sugar is usually 0.