How To Make Icing Sugar & Caster Sugar
How to make Icing Sugar & Caster Sugar | What are the uses | with step by step photos and video. The blog helps you to understand the different types of sugar available in our market, main difference between them and how to easily make them at home.
It also helps you to understand the basic types of sugar we use in our daily purposes, and how to make them at home.
Can You Substitute Caster Sugar For Granulated Sugar In Your Usual Recipes
Conversely, if your regular cookie or pie dough recipe calls for plain old granulated sugar, is there any benefit to swapping in finer caster sugar instead?
It depends, but in general, not really. Recipes from cookbooks, established culinary sites, and the majority of big-name food blogs have been tested to be as close to perfect as they can be. So if the recipe calls for a specific type of sugar, that’s what you should use. If you really want to, you can use caster sugar in place of granulated sugar in pretty much any application without detriment, but there’s rarely any point. As Food Network notes, even Mary Berry opts for granulated sugar sometimes.
Since caster sugar is finer and dissolves more quickly, using it in place of granulated sugar while still creaming butter or beating eggs for the same amount of time the recipe calls for could alter the structure and texture of your dessert. So when granulated sugar is in the ingredients list and you’re worried about potentially gritty results, your best bet is to follow your recipe and learn how to tell when butter is softened properly, and how to cream butter and sugar the right way.
Can I Substitute Granulated Sugar For Caster Sugar
Whether or not you can substitute granulated sugar for caster sugar depends on the recipe. If you’re making a standard cake or cookies, then it should be fine. Note that the bigger crystals in granulated sugar may affect the texture, making it slightly grainy. A grainy texture will be more noticeable in delicate, fluffy items like mousses, meringues, and sponge cakes. For best results, use caster sugar in these airy recipes.
When making cocktails, stir or shake for longer to allow the sugar to dissolve.
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Popular Recipes Using Caster Sugar
Caster sugar dissolves quickly, making it perfect for baking your favourite desserts, cookies, sponge cakes, cocktails and more:
- Classic Chocolate Mousse – a sweet and simple recipe using just 5 ingredients
- Peanut Butter M& M Cookies – these soft and chewy cookies are an all-time favourite
- Lemon Meringue Pie – an absolute classic dessert filled with creamy lemon and topped with a sweet, fluffy meringue
- Sponge Cake – an old fashioned cake filled with whipped cream and jam
- Raspberry Gin Cocktail – caster sugar can be used as a replacement for simple syrup in beverages
Golden Caster Sugar Substitutes
When substituting for golden caster sugar, you have a couple of options. Brown sugar is not recommended since it has more moisture than caster sugar and can affect the texture.
- The easiest substitution is white caster sugar, whether store-bought or homemade. The sugar will react the same in the recipe, creating a similar texture with a minimal flavor difference.
- Demerara and turbinado sugars have similar colors and flavors to golden caster sugar but significantly larger crystals. When used to make baked goods, run these sugars through a food processor or blender for a golden caster sugar substitute.
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What Is Caster Sugar Made Of
In a nutshell, caster sugar is finely ground granulated sugar. It is not as fine as confectioners sugar, as it does have a little grit to it, and is not powder-y. So, in terms of texture, it falls somewhere between granulated and confectioners. You will often see it in English and Australian baking recipes for cookies, cakes and shortbread, as it is widely available in the grocery stores of both countries, and is basically the go-to baking sugar, as it were. Mary Berry, the queen of British baking, writes in that caster sugars fine grains are ideal for whisked sponges, cream mixtures, and meringue. So, theres that, too.
Types Of Caster Sugar
There are two different types of caster sugar that you will need to be aware of, and these are white caster sugar, and golden caster sugar. White caster sugar is made from sugar cane and refined sugar beet, and it will not change at all in coloring when it is baked.
Alternatively, golden caster sugar is a light gold color and is made from unrefined sugar that still has molasses in it. It has a more complicated flavor to it, and it will darken after baking.
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How To Store Caster Sugar
Storing caster sugar isn’t too difficult. You can keep your caster sugar fresh the same way you would regular dry, granulated sugar. According to Utah State University, you ought to keep it in an air-tight, moisture-proof container, in a cool, dry place. Whatever you do, don’t put your caster sugar in the fridge. That’s because it can easily absorb odor and moisture there.
What kind of container do you need to store your caster sugar? For starters, if your sugar comes in paper or cardboard, it’s best to transfer your sugar to something better for long-term storage unless you’re going to finish it right away! Your new container shouldn’t allow moisture or odors to sneak through it. Some good options include food-safe plastic bags or buckets and glass jars. You can also use mylar bags or metal cans. Utah State University also recommends you don’t eliminate all the oxygen from the container.
What Is Powdered Sugar
Powdered, or confectioners, sugar is finely ground granulated sugar that has been mixed with a small amount of cornstarch to prevent clumping. Its commonly found in frostings and icings or dusted over desserts. Moreover, powdered sugar is finer than caster sugar, and the two are usually not interchangeable.
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Nutritional Information About Caster Sugar
According to My Fitness Pal, 1 teaspoon of caster sugar contains 18 calories and 4 grams of carbs, whereas 1 teaspoon of regular granulated sugar contains 16 calories and 4 grams of carbs. However, when we looked at the nutritional information on the packaging of a couple of different brands of caster sugar and granulated sugar, the stats were exactly the same for both types of sugar in all cases: 15 calories and 4 grams of carbs per teaspoon.
The bottom line is, we all know eating too much sugar is not a good thing but the nutritional difference between caster sugar and granulated sugar is fairly negligible, so one is not “better” or “worse” than another in terms of nutritional benefits or drawbacks. Long story short, it’s best to enjoy either one in moderation.
Start With Cooler Than Room Temp Butter
Goh explains that if you are creaming sugar with butter , starting with firmer butter allows you to cream the two together for a bit longer without it turning greasy, adding:
Over-creaming can result in an oily, dense cake because the butter has essentially melted. Similarly, under-creaming can result in a dense, dry cake, because the butter and sugar have not had enough air incorporated into it, and the sugar granules remain large, so the cake/crumb will be coarse and heavy.
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How To Make Icing Sugar And Caster Sugar
How to make Icing Sugar & Caster Sugar | Icing Sugar Vs Caster Sugar | How to Make them | What are the uses | with step by step photos and video. The recipe uses a simple filtering technique using muslin cloth to separate powdered sugar and caster sugar from granulated sugar. Further to make icing sugar, we can add 1 tsp corn flour to 1 cup powdered sugar and mix well. Finally, store them in air-tight containers for further use.
In addition, I would like to highlight our trending banana recipes from our recipe blog. Hope you would like them.
Whisk Egg Whites On A Lower Speed
If you’re combining sugar and egg whites for something like a meringue, Goh suggests whisking the egg whites and granulated sugar together on a slightly lower speed so the sugar granules have more time to dissolve, adding:
One of the ways you can tell if your meringue is ready for the oven is if you can barely feel the sugar granules between your thumb and forefinger. I have seen a few ‘speckled’ pavlovas which look like undissolved sugar granules.
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What Is Caster Sugar And What’s The Best Substitute For It
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Whether you’ve been moved to google “What is caster sugar?” after perusing a British or Australian baking recipe , or this is the first time you’re hearing of the sweet stuff, we’re about to clear up all your confusion.
Anyone who bakes even occasionally is likely familiar with many different types of sugar already, from pantry staples like brown sugar and powdered sugar to less common contenders like coconut sugar and pearl sugar but caster sugar remains fairly obscure in the U.S. Chances are good, though, that you’ve seen it at the store before by another name!
Read on to find out what exactly caster sugar is, what it’s called in the U.S., and whether you really need to buy it if you already have granulated sugar in the pantry. Plus, we’ll detail how best to use caster sugar, why it’s called that, and even how you can make your own caster sugar in a pinch.
What Is Caster Sugar
Caster, or castor, sugar is a type of fine granulated sugar that’s widely available in the United Kingdom. It’s not quite as common in the United States, though you can find it in some baking aisles under the name “superfine sugar.” Its texture is somewhere between regular granulated sugar and confectioners’ sugar. What’s with the name? Years ago, this type of sugar was often found in a shaker and sprinkled on fresh fruits.
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How To Make Caster Sugar
The best substitute is DIY caster sugar. Make the British ingredient at home with just granulated sugar and a food processor, blender, or coffee grinder. To make caster sugar, simply pulse or blend granulated sugar until it reaches a finely ground but not powdery consistency. Two or three quick pulses will usually do the trick.
What Can Be Used Instead Of Caster Sugar
Caster sugar is commonly used in baking, it is a component that brings all the sweetness you need into your cakes and dessert treats. If you are baking a cake and do not have any caster sugar on hand though, you may be wondering if you can use a substitute or if there is something else in your kitchen that you can use as a replacement.
If you are baking a cake and do not have any caster sugar then you can always use brown sugar or Demerara sugar as a replacement, it is very sweet and will bring that taste that you are looking for. On the other hand if you are making a pudding, a pie, or a pastry you can always use maple or corn syrup as a replacement for the sugar.
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How To Cook With Caster Sugar
Caster sugar most often appears in baking and dessert recipes from the U.K. and Australia. Take , where caster sugar is incorporated into the batter and sprinkled over the finished cake. Using granulated sugar could cause this classically delicate dessert to be denser and coarser.
Why is this the case? In “The Ultimate Guide to Sugars and Sweeteners,” the how the superfine granules of caster sugar “offer more crystalline surfaces than granulated sugar and thus will introduce more air as you are creaming the butter and sugar,” producing lighter and finer-textured end results.
Because the smaller grains of caster sugar dissolve more easily and completely, it’s also the preferred type of sugar to use in smooth mousses, puddings, and custards, and airy, fragile meringues. One Mashed writer’s mother recounted how “not a single pavlova worked” until she tried caster sugar. MasterClass mentions using caster sugar in homemade ice cream and sorbet as well.
For the same quick-dissolving reasons, caster sugar is a great choice for sweetening drinks from hot coffee to iced tea and cocktails. Sprinkling caster sugar on fresh berries or other cut fruit is still a smart move, and it makes an especially delicate, shimmery-sweet coating when you roll warm donut holes in it, or use it to make candied violets or sugared citrus peels for decorating desserts.
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Caster Sugar Vs Granulated Sugar
Granulated sugar has a larger and coarser grain than caster sugar. Though they can generally be used interchangeably, granulated sugar does not incorporate into batters as quickly. Cakes and other desserts baked with granulated sugar instead of caster sugar sometimes have a speckled appearance due to the undissolved granules.
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What Is Caster Sugar In The Us
Caster sugar in America is often called superfine sugar, bakers sugar, castor sugar, or bar sugar. It is a term used in the UK as well as the US, and in both cases, it refers to sugar that is ground to a consistency between granulated and powdered sugar in coarseness. Caster sugar is more commonly used in British baking.
What Is Golden Caster Sugar
Golden caster sugar, also known as raw caster sugar, is an unrefined caster sugar that’s also made from sugar cane or beets. Golden caster sugar does not go through the same refining process as white caster sugar, therefore retaining a golden brown color from the molasses that naturally occurs in the sugar cane. Golden caster sugar can be used in place of regular caster sugar and vice versa.
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What Does Caster Sugar Taste Like
Unsurprisingly, caster sugar tastes like regular white granulated sugar. However, because it is composed of finer crystals, it will measure a bit differently by volume, and you could end up with a sweeter-than-intended end product.
According to My Food Book, 1 cup of caster sugar weighs 225 grams, while 1 cup of granulated sugar weighs 220 grams. It’s not a huge difference, but in baking, precision often matters, and your best bet is measuring by weight. As one astute home cook put it on Quora, “50 grams of sugar is 50 grams of sugar, no matter what form it is in.”
That said, if you don’t have a kitchen scale, you’re generally safe to use a 1:1 ratio of granulated sugar in place of caster sugar without changing the taste of whatever you’re making. However, since sugar also provides structure and moisture to many baked goods, using the proper amount is about more than just flavor.
Can I Turn Granulated Sugar Into Caster
Perhaps you have some granulated sugar but no caster sugar, and you are just about to get baking. You can turn granulated sugar into caster sugar with ease. You simply add the granulated sugar to your blender on the pulse setting and give it a good pulse-blend a few times in short and sharp bursts until you find that the texture is super fine and fluffy, a bit like sand.
Doing this will yield a near equal amount of caster sugar per granulated sugar you put into your blender. You should get a half cup of caster sugar per half cup of granulated sugar you put in, plus one extra tablespoon as well. So you will get vaguely more than you started off with, and it is super easy to do. So if you have granulated sugar at home but no caster sugar, you need not worry.
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