Technically, yes, but it’s a little like trying to use a sledgehammer to crack a walnut. It works, but the result is messy. If you use powdered sugar where superfine is called for, your baked goods might turn out too dense or have a weird, pasty texture.
Why? Because the cornstarch in powdered sugar can change the chemistry of your recipe. It absorbs moisture and thickens things, which is great for a frosting but terrible for a light sponge cake.
Conversely, using superfine sugar for a powdered sugar recipe (like a glaze) will leave you with a grainy, gritty mess. Nobody wants crunchy frosting on their birthday cake.
Refined Sugar Buying Guide | WhatSugar Blog
The Fun Kitchen Hack
Don’t have superfine sugar? No problem. You can actually make it yourself at home with regular granulated sugar and a blender or food processor. Just buzz it for 30 seconds, and you’re golden.
But can you make powdered sugar from superfine sugar? Not really. You need the cornstarch, or it’ll turn into a rock-hard lump. That’s why powdered sugar is sold in those sturdy boxes—it’s a delicate little beast.
So, next time you’re baking, remember: sugar is not just sugar. It’s a texture tool. Superfine is for dissolving quickly; powdered is for creamy, cloud-like creations.
