Here’s your cheat sheet: For frostings, glazes, and dusting, yes—use confectioners’ sugar. For cookies, cakes, breads, or anything that needs structure, stick with granulated sugar or run to the store. Your taste buds will thank you.
Remember, baking is a science, but it’s also a playground. If you’re in a pinch and the recipe is forgiving—like a no-bake cheesecake or a simple pudding—you might get away with it. Just lower your expectations and have a backup plan (like ice cream).
