is castor sugar = icing sugar?

Question

what is it actually?

Answer 1

Hi !!!
HAPPY NEW YEAR !!!!!!!

Actually, "Confectioner's" sugar is known as "Icing" sugar.

Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.

Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor).

Here are three recipes for you:

"Bake Shop Icing"

This is a nice icing that is very smooth and perfect as a frosting. It remains soft and is easily piped For best results, keep icing covered with a damp cloth in refrigerator when not being used.

1/2 cup butter or margarine (stick)
6 tbsp shortening
1 cup white sugar
2 tsp clear vanilla
1 tbsp cornstarch
1/2 cup warm milk
Food Color (optional)

Cream butter, shortening, sugar and vanilla. Stir cornstarch into milk and add gradually to sugar mixture, beating all the while. Beat at low speed until blended. Beat at medium speed 5-7 minutes until icing is creamy smooth. (personal note -- it may look funny when you stop blending, wait 20 minutes and beat again! The cornstarch may need time to thicken!)

-----------AND...

"Confectioner's Frosting"

This recipe will frost two, 8- or 9- inch cakes (6 cups)
This is the easiest and most versatile recipe. If the recipe makes too much, simply cut it in half.

8 cups powdered (confectioner's) sugar
1 cup butter, room temperature
1 cup shortening
2 teaspoons almond or vanilla extract
1/3 cup milk
Assorted food colors

In an electric mixer, cream the butter and shortening until smooth and well blended. Add the extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy. Add l or 2 tablespoons more milk if too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Whip before using.

Tint portions of frosting with desired food color (I use the food color that is a paste - available at cake decorating stores and party stores).

To make a Chocolate Frosting prepare the above recipe but beat in finished icing 8 ounces unsweetened chocolate (melted), plus 2 tablespoons milk.

---------AND...

" Fluffy Boiled Icing"
Makes about 4 cups, enough to fill and frost two 9-inch layers; three 8-inch layers; the tops and sides of a 9x13x2-inch oblong cake; or a 10-inch tube cake
This is an old-fashioned and basic icing that everyone seems to love.

Meringue:

3 tablespoons meringue powder & 1/2 cup cold water
OR, 3 large egg whites & 1/4 cup water

Syrup:

2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water

Flavorings:

1-1/2 teaspoons vanilla extract
1 teaspoon orange extract

Beat meringue powder or egg whites and cold water until stiff, about 4 minutes.

In microwave safe bowl stir sugar, corn syrup and water. In microwave bring syrup mixture to a boil (approx. 5 minutes). Remove, let mixture cool slightly (1-2 minutes).

Then slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes. Combine to beat until spreading consistency. Beat in vanilla and orange extracts.

Answer 2

Is Caster Sugar Icing Sugar

Answer 3

This Site Might Help You.

RE:
is castor sugar = icing sugar?
what is it actually?

Answer 4

No, it's fine granulated sugar. Icing sugar is a lot more powdery. If the recipe calls for castor, you should be able to use granulated

Answer 5

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