cmarchibald
Senior Cook
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?
What is Castor Sugar used for?
- Thread starter cmarchibald
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garlicjosh
Senior Cook
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
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
Executive Chef
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.
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Mimizkitchen
Head Chef
It is used a lot in baking in baking,especially in no cook frostings,,, It is also refereed to as superfine sugar...
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cmarchibald
Senior Cook
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
Senior Cook
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
Head Chef
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
Senior Cook
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
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cmarchibald
Senior Cook
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.
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cmarchibald
Senior Cook
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.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...
Thanks Mimi!
Mimizkitchen
Head Chef
Josh if you can't find superfine sugar just put regular old sugar in a grinder and whirl away until it is a finer consistency... That's really all it is...
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!
I do at the bakery but it's not for a single cake so it would have to be broken down, might be quicker for you to google a recipe, or perhaps someone has a TNT recipe here...
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cmarchibald
Senior Cook
Gotcha....I'll have a look, then! Thanks.
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