Cooking Resources

cmarchibald · 02-01-2011, 03:46 AM

I ended up with a box of castor sugar when I sent someone to the store for powdered sugar awhile back and they bought this by mistake. So now that I have it....what's it used for?

garlicjosh · 02-01-2011, 04:39 AM

What is castor/caster sugar?

I have never used the stuff so I had to look it up.

from what I have read, I would use it in smoothies for sure

justplainbill · 02-01-2011, 06:10 AM

Can be used for about most anything calling for fine or granulated sugar. Good for sprinkling on berries. Is less finely ground than powdered sugar.

Mimizkitchen · 02-01-2011, 06:16 AM

It is used a lot in baking in baking,especially in no cook frostings,,, It is also refereed to as superfine sugar...

cmarchibald · 02-01-2011, 06:37 AM

I usually use powdered sugar when making frosting. Does the castor produce a different consistency? How does it affect the consistency of baked goods (or does it)?

garlicjosh · 02-01-2011, 06:43 AM

Quote:

Originally Posted by cmarchibald

I usually use powdered sugar when making frosting. Does the castor produce a different consistency? How does it affect the consistency of baked goods (or does it)?

I'm curious too.
The corn starch in powdered sugar is what helps thicken things like glazes and such..so i'm really curious about consistency.
obviously it's fine enough to where you shouldnt get a graininess from it.

Mimizkitchen · 02-01-2011, 06:59 AM

In some baked products superfine sugar produces a lighter, finer crumb because the small grains dissolve much more easily than regular sugar... We use it a lot at the bakery, especially for meringues and light and airy cakes, such as angelfood... And we use it almost all the time for certain buttercreams as it keeps them from having that grittiness to them...

garlicjosh · 02-01-2011, 07:00 AM

Quote:

Originally Posted by Mimizkitchen

In some baked products superfine sugar produces a lighter, finer crumb because the small grains dissolve much more easily than regular sugar... We use it a lot at the bakery, especially for meringues and light and airy cakes, such as angelfood... And we use it almost all the time for certain buttercreams as it keeps them from having that grittiness to them...

makes a lot of sense to me.
might have to give a go the next time I make meringue

cmarchibald · 02-01-2011, 07:00 AM

Quote:

Originally Posted by garlicjosh

I'm curious too.
The corn starch in powdered sugar is what helps thicken things like glazes and such..so i'm really curious about consistency.
obviously it's fine enough to where you shouldnt get a graininess from it.

Right, when I need my decorator's icing to be extra stiff I add extra corn starch. Works like a charm.

I opened the box and castor is much heavier than powdered sugar but much lighter than regular granulated sugar, I just wondered if it has a specific use. I can see it being used as dusting, that would make sense....seems easier to control than powdered is for that regard.

cmarchibald · 02-01-2011, 07:02 AM

Quote:

Originally Posted by Mimizkitchen

In some baked products superfine sugar produces a lighter, finer crumb because the small grains dissolve much more easily than regular sugar... We use it a lot at the bakery, especially for meringues and light and airy cakes, such as angelfood... And we use it almost all the time for certain buttercreams as it keeps them from having that grittiness to them...

Oooohhh....I *love* angel food cake and haven't had any in ages. You can't buy it here. I'll definitely try that. Do you have a good recipe? If not I'll need to look one up and that's always a crap shoot.

Thanks Mimi!