What is superfine sugar?

Superfine sugar

Superfine sugar is granulated sugar that has been ground into finer crystals than regular granulated white sugar. Also known as caster sugar, it is popular with bakers because the smaller crystals cream very easily into butter and dissolve more readily into meringues and batters. This leads to products that have a finer crumb and lighter texture when finished, a result that is preferred by many bakers. Superfine sugar is specifically called for in recipes that are very light, such as meringues and angel food cakes.

You can substitute superfine sugar into recipes that call for granulated white sugar and get good results, but you will not necessarily get as good a result if attempting to substitute regular sugar into a recipe that calls for superfine sugar. This is because recipes that specify superfine sugar to be used often count on the fact that the sugar dissolves so easily to get the best finished product possible. If your local grocery store doesn’t carry superfine sugar – or baker’s sugar, as it is sometimes called on packaging – there is no need to worry because you can easily make your own by processing regular granulated sugar in the food processor until it is very fine. A minute or so is usually more than enough time to process the sugar and the newly chopped crystals will work just as well in recipes as store-bought superfine sugar.

Superfine sugar is not the same as powdered or confectioners’ sugar and the two types of sugar are not interchangeable. Confectioners’ sugar has been pulverized to a powder that dissolves almost instantly in liquids and will not incorporate into a recipe the same way that superfine sugar will.

7 comments

  1. Great info, and great way to do it yourself!

  2. Thanks for the info and Happy New Year!

  3. This is one of those weird random things my sister and I did at the same time. We’re becoming famous for that – I print out a recipe to try fondant and walk in her kitchen to find a pile or marshmallows because she plans to try fondant. We do that all the time now.

    Superfine sugar was another one of those things. I looked and looked and couldn’t find it. I ground some a few times but with mixed results. I finally saw some on the King Arthur website while ordering a Christmas gift, so when it came, I told her I had gotten it. She walked into her pantry and came out with a hug bag she had found the day before! LOL

    I have one question. Do you know the ratio you should use when replacing regular sugar? Because the superfine is a smaller grind, more of it will go into your measuring cup than the regular grind, so unless you’re measuring by weight, it could affect the outcome. Would you think maybe remove a tablespoon per cup or something like that?? I’d be afraid to mess up a recipe otherwise. Unless I was making whipped cream or something just by taste.

  4. Chris – You can use superfine sugar in a 1:1 ratio when substituting it with regular sugar. I haven’t had a recipe [measured by volume] yet where it has thrown off the finished product, and most recipes are not that sensitive to the change of a very small amount of sugar.

  5. Cool, thanks. I was afraid to bake with it unless the recipe was by volume.

  6. Great information regarding cooking with sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top