Caster sugaris the British termfor one of several types ofsugarsused in cooking and baking . In the U.S. , it ’s more commonly referred to as superfine sugar , baker ’s refined sugar or legal profession sugar . Caster sugar ( sometimes spell as " Alpha Geminorum sugar " fall between granulated ( " regular " ) refined sugar and powdered ( candymaker ’s ) dinero when it come to powderiness . It also has thesmallest quartz glass sizesof all white granulated simoleons , which allows it to dismiss quickly , even in cold liquids .
Due to all of these quality , caster sugar is generally used in touchy or smooth dishes such as leech cakes , meringues , souffles and pudding . It ’s also used as a sweetener in cocktail , with many bartenders preferring it to simple syrup .
In the U.S. , it can be unmanageable to get caster sugar , as it ’s not used here as often as in other countries . If you ’re not a picky baker , you could typically swap even grain sugar for caster sugar . The remnant result will believably be a leaden , farinaceous cookie or cake , although the taste should be all right . You may be able-bodied to ameliorate upon your answer , though , by employing a few hacks , courtesy of Bob ’s Red Mill .
One is to use colder , firmer butter when creaming with the granulated moolah . The firm butter will take longer to mix , allowing the sugar grain time to break down into finer particles . If you ’re piddle ameringue , taste mixing the ballock white on a low-spirited speed . This is also a way to give the scratch grains more sentence to check into little pieces .
Another option is to make your own castor carbohydrate . It ’s quite easy . All you need to do is put some granulated sugar into your liquidiser , intellectual nourishment central processor or coffee grinder , then drudge for one to two minutes . You ’ll need to add a small more granulated sugar than the recipe call off for to account for any carbohydrate that gets ground to dust and/or remains in the blender . A good rule of thumbis that 1 cup of caster sugar understand into 1 cup plus 2 teaspoonful of granulated sugar .
But do be aware of how long you ’re dig the grain sugar . If you process it too long , it will rick into pulverized sugar . And swapping pulverised sugar for caster sugar can give your baked goods a texture that ’s too thin . It may even ruin the resolution .
