A: Granulated sugar and baker’s sugar can be used interchangeably, but can you taste the difference, for example, in a cookie recipe?
Editor: Baker’s sugar, which is a finely ground sugar, is also known as “superfine sugar.” Bakers use it because it dissolves and mixes into recipes more easily. Baker%E2%80%99s sugar definitely tastes the same as granulated sugar, but I%E2%80%99m not 100% sure if the two can be used interchangeably This post gives some insight:
How to Bake With Caster Sugar
Goh explains that starting with firmer butter allows you to cream the two together for a little bit longer without it turning greasy if you are creaming sugar with butter (for cakes or cookies, for instance). He adds:
What Is Caster Sugar in the US?
In America, castor sugar is also referred to as bar sugar, superfine sugar, and baker’s sugar. It is a term that is used in both the UK and the US to describe sugar that has been ground to a consistency between granulated sugar and powdered sugar in terms of coarseness. Caster sugar is more commonly used in British baking.
Many recipes for delicate baked goods like meringues, souffles, and sponge cakes call for caster sugar. Caster sugar is frequently used as a bar ingredient to sweeten drinks because of its ease of dissolving. When making cocktails, caster sugar is frequently substituted for simple syrup by bartenders.
Here are some more uses for caster sugar:
The texture is the only distinction between caster sugar and granulated sugar. Caster sugar dissolves more quickly than granulated sugar in creamed mixtures and whips because it has more finely ground crystals. Granulated sugar can be used to make caster sugar.
Powdered sugar, also known as confectioner’s sugar or icing sugar, is different from caster sugar in that it has been ground more finely. In the United States, powdered sugar also typically contains an anti-caking agent, like cornstarch, that makes up 3-5% of the sugar Caster sugar does not contain any agents to prevent clumping because it does not have the same powdery texture.
Unrefined caster sugar made from sugar cane or beets, golden caster sugar is also referred to as raw caster sugar. Golden caster sugar isn’t refined the same way as white caster sugar, so it keeps its golden brown hue from the molasses that develops naturally in sugar cane. Regular caster sugar can be substituted with golden caster sugar, and vice versa.
Whisk egg whites on a lower speed.
Goh advises whisking egg whites and granulated sugar together at a slightly slower speed so the sugar granules have more time to dissolve if you’re combining the two ingredients for something like a meringue, adding: