Sugar classifications and names

Yield: 1 servings

Measure Ingredient
\N \N English castor sugar is the equivalent of USA superfine sugar. English
\N \N Icing sugar is the equivalent of powdered sugar or 10x sugar (used to
\N \N Frost or \"ice\" cakes)

In England I used to put granulated sugar in the blender and blend for a couple of seconds, no too long or it will turn into powdered sugar. Actually, in the USA the regular granulated sugar is finer than the British granulated sugar, so you could probably just use the regular sugar with no detriment to the recipe. In fact a lot of recipes calling for castor sugar can just as easily be made with granulated sugar. Hope this helps. If you need any further assistance converting British ingredients to US ingredients, do not hesitate to ask:-) Shared by: Sylvia Mease

Submitted By SHARON STEVENS On 07-17-95

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