Why use confectioners sugar

The other option is to make your own confectioners' sugar out of granulated sugar. Simply place granulated sugar in a blender or spice or coffee grinder and pulse until it's a fine powder. Commercial confectioners' sugar contains about 3 percent cornstarch to prevent it from clumping up. If you're grinding your own and using it right away, clumping shouldn't be an issue. If you want to add cornstarch, use 1 tablespoon for each cup of confectioners' sugar. It's always good to have confectioners' sugar in the pantry.

You can dust fritters, cakes, and pancakes or incorporate the sugar into smooth frostings and bake up luscious cookies. It's also commonly used to sweeten candy. Any grocery store should have at least one option for confectioners' sugar, though most will have a few brands to choose from in the baking aisle.

It's most often sold in 2-pound plastic packaging or 1-pound boxes and costs just a couple of dollars 10X or organic options may cost a little more. Unless you bake a lot, one package will last a long time, so it's typically a great value.

Moisture will cause any sugar to harden and confectioners' sugar is no exception, though it generally gets lumpy due to the cornstarch. Store it in an airtight container. Either place the open package in a plastic zipper bag or transfer the sugar to a canister or container with a really good seal. Keep the container in a cool, dry location, such as a cupboard away from heat or in the pantry.

Unopened packages of powdered sugar can be stored indefinitely, but it is best to use it opened or not within two years. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Confectioners' sugar is an important garnish in the baking world, so if you don't bake often, it's understandable why you may not be too sure what exactly it is. Perhaps a more commonplace name for the ingredient is powdered sugar, which is essentially the sweet fairy dust that delicately coats a wide range of desserts, including chocolate-covered strawberries, gooey brownies , funnel cake, and even tangy fruit tarts.

So the question is, how does confectioners' sugar achieve a wildly different texture than granulated sugar aka your regular table sugar? They are both the same thing, right? We consulted Brian Millman, executive chef of Vol. Chef Millman says that confectioners' sugar is a finer form of granulated sugar that's usually been mixed with cornstarch.

Why cornstarch? Cornstarch acts as an anti-caking agent , which just means that it inhibits the sugar from forming clumps. If substituting granulated sugar for powdered sugar, mix 1 cup of sugar with 1 tablespoon of cornstarch in a blender and blend until powdery. Substitute 4 ounces of this for 1 cup of powdered sugar.

Kimberly Blough is a food junkie residing in San Diego who began writing professionally in She obtained her Bachelor of Arts in geography from San Diego State University in and has taught culinary classes in various capacities since She teaches cheesemaking workshops and lives on a small hobby farm where she turns the food they grow into delectable dishes.

By: Kimberly Blough. Sugar's Role in Cookies Sugar serves an important role in baking cookies. Powdered Sugar Power Some cookie recipes call specifically for powdered sugar or confectioners sugar, which are the same thing. The Density Factor The density of powdered sugar is different than granulated sugar -- 1 cup of plain granulated sugar weighs approximately 7 ounces or grams. Substitution Guidelines Make sure to get the right ratio of sugar in your recipe by weighing it out.

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