The Core Difference: Granulated vs. Powdered Sugar
At its heart, powdered sugar is granulated sugar. Both are made from sucrose, derived from sugar cane or sugar beets. The key difference lies in the manufacturing process and the resulting particle size. Granulated sugar is processed into distinct crystals, whereas powdered sugar, also known as confectioners' or icing sugar, is ground into a very fine powder.
The Anti-Caking Agent: Why Cornstarch Is Added
Almost all commercially available powdered sugar contains a small amount of an anti-caking agent, typically cornstarch. This ingredient serves a critical purpose: it prevents the fine sugar particles from clumping together due to moisture. This additive is the reason you should not substitute powdered sugar for granulated sugar in most recipes without careful consideration, as it can affect the moisture balance and final texture of your baked goods. For instance, a recipe for chewy cookies that relies on granulated sugar’s larger crystals to trap air might result in a drier, more cake-like texture if powdered sugar is used instead.
Nutritional Equivalence, but Different Volume
From a nutritional standpoint, powdered sugar and granulated sugar are nearly identical, containing the same number of calories per gram. However, due to its fine texture, powdered sugar is far less dense by volume. This is an important distinction, especially when measuring ingredients. A cup of powdered sugar weighs significantly less than a cup of granulated sugar, so substituting by volume can throw off your recipe's sweetness and consistency. Professional bakers often use a scale for accuracy to avoid this issue.
Culinary Applications and Best Uses
Understanding the physical differences is key to using each type of sugar effectively. Their unique properties make them suitable for different culinary purposes.
- Granulated Sugar: This is the all-purpose workhorse of the kitchen. Its larger crystal structure is essential for creaming with butter, creating air pockets that contribute to a light and fluffy texture in cakes and cookies. It is also the best choice for sweetening beverages or creating a crunchy top on scones.
- Powdered Sugar: The rapid-dissolving nature of powdered sugar makes it perfect for achieving a smooth, non-gritty finish.
- Frostings and Icings: The fine powder dissolves easily in butter or liquid, creating a velvety-smooth consistency.
- Glazes: It forms a quick, smooth glaze for doughnuts and pastries.
- Dusting: It provides a beautiful, melt-away finish when dusted over desserts like brownies, cakes, or French toast.
Comparison: Powdered Sugar vs. Granulated Sugar
| Feature | Powdered Sugar (Confectioners' Sugar) | Granulated Sugar (Table Sugar) |
|---|---|---|
| Composition | Finely ground sucrose with an anti-caking agent (e.g., cornstarch). | Pure, crystalline sucrose. |
| Texture | Silky, powdery, and fine. | Crystalline and granular. |
| Dissolving Rate | Dissolves very quickly, even at room temperature. | Dissolves more slowly, often requires heat or agitation. |
| Best For | Smooth frostings, glazes, icings, dusting, and delicate baked goods. | General baking, sweetening drinks, and creating chewy cookies. |
| Density (per cup) | Less dense; a cup weighs less than granulated sugar. | More dense; a cup weighs more than powdered sugar. |
| Substitution | Not a 1:1 substitute for granulated sugar due to texture and added starch. | Not a suitable substitute for powdered sugar in frostings, etc.. |
How to Make Your Own Powdered Sugar
If you find yourself in a bind without powdered sugar, it is remarkably easy to make at home with a few simple tools.
- Gather Ingredients: You only need granulated sugar and, for an anti-caking agent, cornstarch. For every one cup of granulated sugar, use one tablespoon of cornstarch. If using it immediately for a glaze, the cornstarch can be omitted.
- Blend: Add the ingredients to a high-speed blender or food processor.
- Process: Blend on high for 30–60 seconds, or until it reaches a fine, powdery consistency.
- Sift: For a super-fine texture, sift the powdered sugar after blending to remove any remaining gritty bits.
- Storage: Store in an airtight container to prevent clumping, just like the store-bought version.
Conclusion
In short, yes, powdered sugar counts as sugar, as its base is pure sucrose. The misconception arises because its texture and the addition of cornstarch make it a functionally different ingredient in the kitchen. While nutritionally similar, its physical properties dictate its applications. Using it for the wrong purpose can significantly alter the outcome of a recipe. So, whether you’re dusting doughnuts or whipping up a velvety buttercream, remember that powdered sugar and granulated sugar, while related, are not interchangeable and each has a specific job to do.
For more detailed baking advice and recipes, explore reputable sources like the Food Network Baking Guide.
