When you use granulated sugar in place of powdered sugar, you'll end up with a texture that's more like sandpaper than silk. This is because granulated sugar doesn't dissolve as easily, leaving you with a grainy, unpleasant mouthfeel. And trust me, you don't want to serve your guests a cake that's like eating a sugar cookie with a side of gravel.
But before you throw in the towel and order a cake from the store, there's a workaround. You can actually make your own powdered sugar by blending granulated sugar in a food processor or blender until it reaches the desired consistency. Just be careful not to overdo it, or you'll end up with a cloud of sugar dust that'll make you cough like a lunatic.
Now, I know what you're thinking: "Why not just use granulated sugar and call it a day?" Well, my friend, it's all about the chemistry. Powdered sugar contains a small amount of cornstarch, which helps prevent it from becoming too clumpy or moist. Granulated sugar, on the other hand, is like a lone wolf – it does its own thing, without any regard for the greater good of your baked goods.
So, to sum it up: while you can technically substitute granulated sugar for powdered sugar in a pinch, it's not the most recommended course of action. But hey, if you're feeling adventurous and want to try your hand at making your own powdered sugar, go for it! Just don't say I didn't warn you about the sugar dust clouds and grainy textures.
Is there a healthy substitute for powdered sugar? – Foodly – Magazine
