Absolutely. One for one, any day of the week. But there’s one tiny catch: the cornstarch.
If a recipe calls for powdered sugar, it expects that little bit of starch. It helps thicken glazes and stabilize whipped cream. Remove the cornstarch, and your frosting might weep like a sad movie.
But for dusting donuts or coating truffles? Go wild. Granulated sugar will just crunch, not puff. That’s a rookie mistake.
The Spilled-Sugar Apocalypse
Let’s talk about the real danger: opening a brand-new bag of powdered sugar. You know the moment. You pull the tab, and a white mushroom cloud explodes everywhere.
Your kitchen looks like a cocaine bear sneezed. Your cough is pink for an hour. And yet, it’s totally worth it.
Is Powdered Sugar and Confectioners Sugar the Same Thing - Gabriela-has
Pro tip: never, ever sniff the bag. Trust me. You’ll be tasting powdery regret for days.
