Do not mistake weight ounces with volume ounces when measuring powdered sugar. Know exactly how much you are purchasing. Everyone is aware that one cup equals eight ounces, right? In actuality, when measuring components for a recipe, 1 cup does not necessarily correspond to 8 ounces.
- We know that 1 cup of water weighs 8 ounces, but because honey is more viscous than water, 1 cup of honey weighs 12 ounces.
- Powdered sugar directly from the box or plastic bag weighs 4 1/2 ounces per cup; therefore, a 1-pound box (or 16 ounces) provides approximately 3 1/2 cups of powdered sugar.
- If a recipe asks for powdered sugar, 4 ounces of powdered sugar will equal 1 dry measuring cup.
Powdered sugar becomes lighter and fluffier when sifted, so it occupies more space in the cup.
How many cups of flour does one pound contain?
How many cups of flour are in one pound? Based on the type of flour, the cup measurement for 1 pound of flour will vary. Here’s a guide: If a recipe asks for one pound of all-purpose flour, use three and one-third cups. If a recipe asks for one pound of cake flour, use four and a half cups.
Simply replace 1 3/4 cups of powdered sugar with 1 cup of granulated sugar and continue as directed. Loren Cecil joined the Good Housekeeping team as a freelance contributor in November 2021, following a graduate internship in the Test Kitchen. She holds a bachelor’s degree in sociology from Tulane University and a master’s degree in journalism from New York University.
Her gourmet mother and four years in New Orleans nourished her enthusiasm for food and cooking, which she employs to produce mouth-watering Food Department articles. The source of this content is OpenWeb. You may be able to find the same content in a different format or more information on their website.
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What is the difference between confectioners’ sugar and powdered sugar?
What exactly is Confectioner’s Sugar? – Is powdered sugar the same as confectioner’s sugar? Typically, confectioners’ sugar is only available in 10x or greater grades. Confectioners’ sugar, like powdered sugar, is prepared from finely ground granulated sugar.
However, the inclusion of cornstarch is the distinguishing factor. The addition of cornstarch to powdered sugar prevents the sugar from clumping and crystallizing over time. It preserves the integrity of the powdered form of sugar. Additionally, it helps confectioners’ sugar adhere to pastries and cakes when sprinkled on top for aesthetic purposes, whereas powdered sugar may just seep into the food itself.
Powdered sugar is more likely to melt into various desserts and breads than confectioners’ sugar. Before the sugar is processed into confectioners’ sugar, just 3 to 5 percent of the weight of the granulated sugar is replaced with cornstarch. In the manufacture of meringues, cornstarch helps stabilize the meringue and support the sugar.