Advice | You asked: Are superfine and granulated sugars interchangeable? (2024)

FAQs

Advice | You asked: Are superfine and granulated sugars interchangeable? ›

Granulated sugar can be used in place of superfine sugar/caster sugar by weight; if possible, blitz in a food processor to make it more finely ground before baking.

For cookies rolled in sugar before baking, superfine provides a delicate, even coating. Substituting granulated sugar for superfine isn't always ideal for texture reasons, but you can swap in superfine for granulated no problem.

You can also use powdered sugar to replace up to 2 cups of granulated sugar, using 1 3/4 cup unsifted powdered sugar for each cup of sugar. This substitution is best for moist quick breads and muffins. Avoid powdered sugar, if possible, for recipes that require creaming together the butter and sugar.

A combination of maple syrup and honey works best for muffins and cookies; typically swapping out even amounts to replace sugar in a recipe will work. Agave nectar is also okay, but it makes baked goods less tender and does have a noticeably different flavor.

Can I substitute granulated sugar for caster sugar? Your cakes will still hold up if you use granulated sugar as both the flavour and water content are the same. Caster sugar, however, is much finer and dissolves much easier than granulated sugar which is coarser in texture.

Both white sugar and raw sugar provide sweetness without significantly distorting the flavor of coffee. White sugar has almost no impact on flavor other than making coffee sweeter, and raw sugar has only a minor impact. Additionally, many people prefer the minorly darker flavor of raw sugar in coffee.

Different brands of superfine sugar will vary in degree of fineness. I used Domino brand for years and then found that C & H was slightly finer. But the finest of them all is the India Tree brand. Note: All sugar will lump on storage, and the finer the sugar, the more prone it is to lumping.

Powdered sugar (also known as confectioners' sugar) contains cornstarch. The cornstarch absorbs moisture from the rest of the ingredients, making an extra tender and chewy cookie.

Weigh out an amount of sugar, and add it to the blender or food processor (1/2 cup of granulated sugar will make about 1 cup powdered sugar, but that will vary slightly based on the type of sugar you use). Pulse on high speed until the sugar is no longer visibly granulated, but instead resembles a fine powder.

Simply put, powdered sugar is granulated white sugar that's been pulverized to a fine powder. Whereas granulated sugar is sandy and coarse, powdered sugar is so fine that it feels almost chalky.

Does it matter what sugar you use in baking? ›

Caster or superfine sugar dissolves more easily in smaller amounts of liquid, so many bakers prefer it. But granulated sugar, as long as it's not too coarse, will do just as well in most recipes. In many places, granulated sugar is the only baking sugar available.

Overall, allulose is the closest to processed sugar in both taste and texture while holding less calories. Erythritol has a taste very similar to sugar with no aftertaste but can create a cooling sensation in the mouth.

It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

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.

Superfine is a refined sugar with smaller crystals than regular granulated sugar; crystal size ranges from 0.2 to 0.3 mm. Compared to table sugar, superfine sugar dissolves faster and gives a smooth texture to icing, frosting, and fillings.

Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).

You can also use a coffee grinder, spice grinder, or mortar and pestle, but it may take a bit longer to process. Grind for 1–2 minutes until the sugar transforms into a fine white powder, then sift through a fine-mesh strainer to remove any remaining large granules.

If a recipe calls for superfine sugar, there's generally a reason. The most common reason is that it's going to melt faster and incorporate itself into sauces, creams, and bases much more quickly and smoothly since it's finer than regular granulated sugar.