Wondering about substituting powdered instead of granulated sugar in a
cream cheese frosting recipe.

Do they measure the same for volume? The recipe calls for 1 cup
granulated.

Thanks,

Andy

Andy wrote:
> Wondering about substituting powdered instead of granulated sugar in a
> cream cheese frosting recipe.
>
> Do they measure the same for volume? The recipe calls for 1 cup
> granulated.

Are you sure about a cream cheese frosting recipe calling for
granulated... I'd be very suspicious... are you sure you read that
correctly?

Naturally you can substitute granulated for powdered equally by weight.
I think you can substitute 2 1/2 cups powdered for one cup granulated,
but this is not very accurate as granulated sugars are not always the
same volume by weight, neither are powdered for that matter.. it's best
to use a scale, unless you buy both sugars in equal weight packages....
granulated sugar does come in a one pound box too.

Sheldon

On Thu 16 Jun 2005 06:21:02p, Sheldon wrote in rec.food.cooking:

>
>
> Andy wrote:
>> Wondering about substituting powdered instead of granulated sugar in a
>> cream cheese frosting recipe.
>>
>> Do they measure the same for volume? The recipe calls for 1 cup
>> granulated.
>
> Are you sure about a cream cheese frosting recipe calling for
> granulated... I'd be very suspicious... are you sure you read that
> correctly?
>
> Naturally you can substitute granulated for powdered equally by weight.
> I think you can substitute 2 1/2 cups powdered for one cup granulated,
> but this is not very accurate as granulated sugars are not always the
> same volume by weight, neither are powdered for that matter.. it's best
> to use a scale, unless you buy both sugars in equal weight packages....
> granulated sugar does come in a one pound box too.
>
> Sheldon

In addition to that, powdered sugar most often has some amount of
cornstarch added to it. I believe that's used primarily to prevent caking.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Sheldon" > said:

>Andy wrote:
>> Wondering about substituting powdered instead of granulated sugar in a
>> cream cheese frosting recipe.
>>
>> Do they measure the same for volume? The recipe calls for 1 cup
>> granulated.
>
>Are you sure about a cream cheese frosting recipe calling for
>granulated... I'd be very suspicious... are you sure you read that
>correctly?

Sounds weird to me, too. Could be that someone wrote it down or published
it wrong, too.

>Naturally you can substitute granulated for powdered equally by weight.
> I think you can substitute 2 1/2 cups powdered for one cup granulated,
>but this is not very accurate as granulated sugars are not always the
>same volume by weight, neither are powdered for that matter.. it's best
>to use a scale, unless you buy both sugars in equal weight packages....
>granulated sugar does come in a one pound box too.

Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
mix until it's the consistency you want. If it gets too thick, add a
little liquid (milk, cream, coffee, etc.) until it's spreadable again.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:

> Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
> mix until it's the consistency you want. If it gets too thick, add a
> little liquid (milk, cream, coffee, etc.) until it's spreadable again.
>
> Carol
>

Okay, you're a rebel! On the few occasions when I've used the "dump and
mix" method of making frosting, I've ended up with about three times as much
frosting as I needed. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
>
>> Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump
>> and
>> mix until it's the consistency you want. If it gets too thick, add a
>> little liquid (milk, cream, coffee, etc.) until it's spreadable again.
>>
>> Carol
>>
>
> Okay, you're a rebel! On the few occasions when I've used the "dump and
> mix" method of making frosting, I've ended up with about three times as
> much
> frosting as I needed. :-)
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

And that's bad, WHY exactly?? LOLOL

Lynne A

On Thu 16 Jun 2005 07:00:47p, LynneA wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
>>
>>> Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump
>>> and mix until it's the consistency you want. If it gets too thick, add
>>> a little liquid (milk, cream, coffee, etc.) until it's spreadable
>>> again.
>>>
>>> Carol
>>>
>>
>> Okay, you're a rebel! On the few occasions when I've used the "dump and
>> mix" method of making frosting, I've ended up with about three times as
>> much frosting as I needed. :-)
>>
>> --
>> Wayne Boatwright *¿*
>> ____________________________________________
>>
>> Give me a smart idiot over a stupid genius any day.
>> Sam Goldwyn, 1882-1974
>
> And that's bad, WHY exactly?? LOLOL
>
> Lynne A
>

I didn't say it was bad, but it should be accounted for in some recipes.
For example, it's an advantage when used in meringues for pies. It helps
to stabilize the meringue. In frosting it's not really an issue. If you
use it to sweeten beverages, it usually imparts a cloudiness to the liquid.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright > said:

>On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
>
>> Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
>> mix until it's the consistency you want. If it gets too thick, add a
>> little liquid (milk, cream, coffee, etc.) until it's spreadable again.
>
>Okay, you're a rebel! On the few occasions when I've used the "dump and
>mix" method of making frosting, I've ended up with about three times as much
>frosting as I needed. :-)

That is precisely why God made graham crackers.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

On Thu 16 Jun 2005 07:10:12p, Damsel wrote in rec.food.cooking:

> Wayne Boatwright > said:
>
>>On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
>>
>>> Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump
>>> and mix until it's the consistency you want. If it gets too thick,
>>> add a little liquid (milk, cream, coffee, etc.) until it's spreadable
>>> again.
>>
>>Okay, you're a rebel! On the few occasions when I've used the "dump and
>>mix" method of making frosting, I've ended up with about three times as
>>much frosting as I needed. :-)
>
> That is precisely why God made graham crackers.
>
> Carol
>

I see your point, and it's always better to have too much than too little!
:-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

> >
> >Okay, you're a rebel! On the few occasions when I've used the "dump and
> >mix" method of making frosting, I've ended up with about three times as much
> >frosting as I needed. :-)
>
> That is precisely why God made graham crackers.
>
> Carol
>
> --


Graham crackers, my foot! That's why God made spoons!! (Oh, how I
always wished Mom had made way too much frosting. No such luck.)

:-))

Damsel wrote on 16 Jun 2005 in rec.food.cooking

> Wayne Boatwright > said:
>
> >On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
> >
> >> Call me a rebel, but I wouldn't measure it at all. Dump and
> >> mix, dump and mix until it's the consistency you want. If it
> >> gets too thick, add a little liquid (milk, cream, coffee, etc.)
> >> until it's spreadable again.
> >
> >Okay, you're a rebel! On the few occasions when I've used the
> >"dump and mix" method of making frosting, I've ended up with
> >about three times as much frosting as I needed. :-)
>
> That is precisely why God made graham crackers.
>
> Carol
>

And strawberries.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Wayne Boatwright wrote:
> On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
>
> > Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
> > mix until it's the consistency you want. If it gets too thick, add a
> > little liquid (milk, cream, coffee, etc.) until it's spreadable again.
> >
> > Carol
> >
>
> Okay, you're a rebel! On the few occasions when I've used the "dump and
> mix" method of making frosting, I've ended up with about three times as much
> frosting as I needed. :-)

Then what you needed was a crumpet with larger bosoms. :-o

Sheldon

"Wayne Boatwright" > wrote in message
...
> On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
>
>> Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump
>> and
>> mix until it's the consistency you want. If it gets too thick, add a
>> little liquid (milk, cream, coffee, etc.) until it's spreadable again.
>>
>> Carol
>>
>
> Okay, you're a rebel! On the few occasions when I've used the "dump and
> mix" method of making frosting, I've ended up with about three times as
> much
> frosting as I needed. :-)
>
> --
> Wayne Boatwright *¿*
> ===============

And your point is...?? Extra? Why? That wouldn't happen in *this*
house... extra frosting... LOL That's funny... no such animal. BTW, I've
had great success with freezing frosting when I've doubled or tripled
batches... Extra? <snort> What doesn't go on the cake goes on your finger
or a spoon... bwaaaaawwwwaaahhhhh!!!!!! Extra?! Can you believe that one?
Dams, help me out here...I've fallen and I can't get up....!!!!!

Cyndi SideIsSplitting

On Thu 16 Jun 2005 08:45:49p, Rick & Cyndi wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
>>
>>> Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump
>>> and mix until it's the consistency you want. If it gets too thick,
>>> add a little liquid (milk, cream, coffee, etc.) until it's spreadable
>>> again.
>>>
>>> Carol
>>>
>>
>> Okay, you're a rebel! On the few occasions when I've used the "dump
>> and mix" method of making frosting, I've ended up with about three
>> times as much frosting as I needed. :-)
>>
>> --
>> Wayne Boatwright *¿*
>> ===============
>
> And your point is...?? Extra? Why? That wouldn't happen in *this*
> house... extra frosting... LOL That's funny... no such animal. BTW,
> I've had great success with freezing frosting when I've doubled or
> tripled batches... Extra? <snort> What doesn't go on the cake goes on
> your finger or a spoon... bwaaaaawwwwaaahhhhh!!!!!! Extra?! Can you
> believe that one? Dams, help me out here...I've fallen and I can't get
> up....!!!!!
>
> Cyndi SideIsSplitting

LOLOLOL!!! Maybe you're stuck to the floor with frosting! :-))

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Rick & Cyndi" > said:

>"Wayne Boatwright" > wrote in message
.. .
>>
>> Okay, you're a rebel! On the few occasions when I've used the "dump and
>> mix" method of making frosting, I've ended up with about three times as
>> much frosting as I needed. :-)
>
>And your point is...?? Extra? Why? That wouldn't happen in *this*
>house... extra frosting... LOL That's funny... no such animal. BTW, I've
>had great success with freezing frosting when I've doubled or tripled
>batches... Extra? <snort> What doesn't go on the cake goes on your finger
>or a spoon... bwaaaaawwwwaaahhhhh!!!!!! Extra?! Can you believe that one?
>Dams, help me out here...I've fallen and I can't get up....!!!!!
>
>Cyndi SideIsSplitting

<Damsel administers an emergency dose of pure glucose to Cyndi in that
hopes that it will restore her equilibrium>

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

"Sheldon" > wrote in news:1118971262.653549.317410
@g14g2000cwa.googlegroups.com:

>
>
> Andy wrote:
>> Wondering about substituting powdered instead of granulated sugar in
a
>> cream cheese frosting recipe.
>>
>> Do they measure the same for volume? The recipe calls for 1 cup
>> granulated.
>
> Are you sure about a cream cheese frosting recipe calling for
> granulated... I'd be very suspicious... are you sure you read that
> correctly?
>
> Naturally you can substitute granulated for powdered equally by
weight.
> I think you can substitute 2 1/2 cups powdered for one cup
granulated,
> but this is not very accurate as granulated sugars are not always the
> same volume by weight, neither are powdered for that matter.. it's
best
> to use a scale, unless you buy both sugars in equal weight
packages....
> granulated sugar does come in a one pound box too.
>
> Sheldon


Sheldon,

Web recipe:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Domino® recipe:
2 - (3-oz.) pkgs. cream cheese, softened
2 tablespoons - butter or margarine, softened
1 - (1-lb.) pkg. Domino® 10x Powdered Sugar (approx. 3 3/4 cups)
1/3 cup - milk
1 teaspoon - vanilla

Which recipe is more realistic, I don't know.

I see that powdered sugar is preferred for frostings as you mentioned.
The web recipe took a granulated shortcut!

Thanks,

Andy

Andy <Q> wrote:

> Do they measure the same for volume? The recipe calls for 1 cup
> granulated.

--> rec.food.cooking FAQ, section 2.7.5.

Victor