In most cases, you can use regular granulated sugar in place of superfine sugar. The texture may be a bit different, but you may not be able to tell the difference otherwise. While this substitution may work in some recipes, in others it may lead to an unpleasant grainy texture xero training.

A cup of superfine sugar has slightly more sugar than a cup of granulated sugar. Unless you’re using a large amount, that difference is fairly negligible. That means you can usually use a 1:1 substitution rate. Be sure to substitute by volume, as the weights of the two sugars are different. A cup of granulated sugar weighs 200g, while a cup of superfine sugar weighs 220g electric ac motor.

As always, keep in mind that the best ingredients for a recipe are the ones it lists. Substituting anything will affect flavor, texture, and the overall outcome.

There are a couple of things you can do to make the substitution work better. If you’re creaming the sugar with butter, then start with your butter a little colder than normal. That will give the sugar more time to mix with the butter. For things like meringues, mix the sugar and egg whites on low speed to allow the sugar more time to dissolve.

Do not use confectioners’ sugar in place of superfine sugar. It just won’t work the same way because of its texture and how it mixes with other ingredients Apartment Hotels in Hong Kong.