substituting confectioners sugar for white table sugar?

Is there a specific ratio and method for substituting confectioners sugar for regular table sugar in baking or in iced tea? I ran out of regular sugar... gotta run to the store, but since I have this confectioner's sugar around here... can it be done?

Reply to
Quiltshophopper
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It can be done, keeping in mind that (most US) confrectionaers' sugar is about 30% corn starch!

Dave

Reply to
Dave Bell

30% seem really high to me. According to the following site, it contains between 1.5% and 3% cornstarch.
Reply to
Vox Humana

For information purposes For beverages as long as you can disperse it properly it will behave and taste similarly like normal table sugar. In fact the finer particle size ( as long as its not lumpy before you use it) will allow it to dissolve faster than coarser sugar for beverage and other sweetening application. For baking if you make cakes such as batter types where you blend the sugar with fat initially, it has inferior performance than the fine granulated or caster sugar as it does not allow the fat to entrap air bubbles well during the creaming process. If that is the case you had to add slightly more baking powder in order to get the same results ( cake volume)as fine granulated sugar. Even in sponges, it does not whip as good as the normal sugar due to the same reason.. In addition it will just dissolve in the aqueous phase of the eggs instead of helping in air bubble entrapment and stabilization in the egg foam. . Regarding ratio, Vox is right the starch filler is only within the 3% range and not any higher. Therefore for every 100 grams of powdered sugar you have 97 grams of sucrose and 3 grams of filler not significant enough to alter ingredient balance in the low ratio cake recipe; but can be noticeable for high ratio cake formulation.. If you want to use it in equivalent basis in terms of sucrose concentration better use more powdered sugar than normal fine granulated sugar. BTW, For cookies, the product with powdered sugar does not spread very well and your cookies appear to have restricted product volume/

Finally ,

You have two option, either , to satisfy your curiosity by playing with it or stretch your legs and run to the nearest store! Roy

Reply to
Roy

You're right, of course! I would claim to have inadvertently hit the zero, but I was actually thinking of Baking Powder, when I quoted the 30% figure. (Now, let's hope I'm not as far off on Baking Powder!)

Dave

Reply to
Dave Bell

Oh , My, Roy. Talking like that makes me get all tingly. Is it normal for foodies to become aroused when others read recipes out loud or talk about the chemistry of baking? I swear, I just love baking. It gives me such joy.

blend the

Reply to
Quiltshophopper

I would say that is your 'foreplay' before you reach the climax..... of sexual baking?

Mate,,,, the beauty of baking ( an even any form of cookery)not only lies on the fact that something delightful can come from it....but also the realization that every thing ( recipes, procedures, mechanisms).that makes a good cake or other baked products can be understood scientifically..;. Just remember.....Albert Einstein already enjoyed the mental delights of his relativity theory long before it was experimentally proven..... Just the same with the mundane art of baking or other forms of cookery....It will be much more delighful that before you start your baking chore....you can already predict its outcome by just looking at the ingredients and the method that was supposed to be used for the preparations.... Anybody who does such step by rout....e such as given in the recipe cannot find the same kind of enjoyment if they don't understand what is going on with their concoctions. Therefore its hollow pleasure..... Baking and cooking is like sex.....The more you know about your stuff and what goes on... is like being familiar with your partners what turns them on so that both of you can enjoy sexual pleasure together....all the time. Isn't that romantic? Roy

Reply to
Roy

So, what are you doing this weekend, Roy? How about cooking something up with me...

(I am just kidding around with you; I like to act silly with strangers. I mean no harm. I hope I haven't offended or worried anyone. I just like humor.)

Reply to
Quiltshophopper

Silliness is a relative term...depends how you look at it........If you look at the bigger picture....it is a kind of manifestation of truth...but heavily spiced with humor.

So am I..... I hope that you were able to get your sugar issue resolved by now.... Roy

Reply to
Roy

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