Granulated vs Powdered Sugar

jaygreg · Joined: 26 Jul 2007 Posts: 1

Will someone please give me a thumbnail sketch of when to use these two as
sweeteners? For example, I began experimenting with hot cocoa; two different
types, vanilla, a little sugar. Then I did the same with biscuit mix...
added granulated sugar but haven't tried powdered yet.

Just when does one use granulated over powdered? There must be some
characteristics of each which make one more suited than the other under
certain conditions. Or is it all a matter of taste? (I've never found anyone
putting powdered sugar in coffee. Have no idea how that would taste. Mustn't
be as pleasant as granulated.)

Archived from group: alt>cooking>chefs

Glenn · Joined: 26 Jul 2007 Posts: 3

Granulated is more for cooking or on cereals, coffee, etc.
Powdered is used in frosting. Powdered sugar plus a little lemon juice
makes a great frosting for warm cake. Use milk for cake. Add a little
Hersheys cocoa for chocolate frosting.

jaygreg wrote:
> Will someone please give me a thumbnail sketch of when to use these two as
> sweeteners? For example, I began experimenting with hot cocoa; two different
> types, vanilla, a little sugar. Then I did the same with biscuit mix...
> added granulated sugar but haven't tried powdered yet.
>
> Just when does one use granulated over powdered? There must be some
> characteristics of each which make one more suited than the other under
> certain conditions. Or is it all a matter of taste? (I've never found anyone
> putting powdered sugar in coffee. Have no idea how that would taste. Mustn't
> be as pleasant as granulated.)
>
>

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