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buttercream frosting

post #1 of 6
12/24/07 at 4:57pm
Thread Starter 
Would there be any difference when you make frosting and you used grand. sugar instead of confec. sugar? Texture any different? What type of sugar are you suppose to use grand. sugar or confec. sugar?


Thanks,
Bohh
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post #2 of 6
12/24/07 at 5:21pm
I use sifted confectioner's sugar in my buttercream frosting. Granular sugar definitely has a different texture...I would think it is too grainy for frosting. I also add a little almond extract to mine for flavor. :)
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post #3 of 6
12/24/07 at 6:58pm
If all you have laying around is regular granulated sugar, an italian or swiss buttercream will allow you to get a smooth and stable product with what you have.
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post #4 of 6
12/27/07 at 10:29am
Thread Starter 

butercream frosting

Thanks, for your help.
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post #5 of 6
12/27/07 at 10:48am
Ditto that :) Blueicus beat me to it ;)
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post #6 of 6
12/31/07 at 12:25pm
When you say "Buttercream" are you refering to the recipe called such on the back of the Powdered Sugar box? If so, then no you cannot substitute granulated sugar. Keep in mind that powdered sugar has additives in it that affect the outcome.
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