What is caster sugar? Let’s take a look at the different types of sugars often used in baking to understand why we use them, what makes them different, and the substitutions that are available.
- What is caster sugar?
- Can I use granulated sugar instead of caster sugar?
- Where can I buy caster sugar?
- Can I make my own caster sugar?
- Why is caster sugar used in baking?
- What is golden caster sugar?
- What is brown sugar?
- Can brown sugar be substituted for caster sugar?
- When a recipe says brown sugar, does it mean light or dark brown sugar?
- What is icing sugar?
- Are caster sugar and icing sugar the same?
- Is powdered sugar the same as icing sugar?
Today we’re taking a break from baking to talk all things sugar. (nerd alert 👩🍳)
As an Australian blogger, one of the most common questions I get asked is, ‘What is caster sugar?’ I’ve learnt that while it’s a common baking ingredient here in Australia (I use it in most of my cookies and cakes), it doesn’t seem to be readily available around the world.
So if you’ve been wondering what caster sugar is and what sugar you can use in your baking instead, you’ve come to the right place. I’ve put together the most commonly asked questions about sugar and baking (including ones that I’ve asked myself over the years) to ensure you have success in your kitchen.
What is caster sugar?
Caster sugar is a refined white sugar that is commonly used for baking in Australia and also the UK. It looks like this >
Can I use granulated sugar instead of caster sugar?
Yes. While caster sugar and granulated sugar are not exactly the same, they can be swapped 1:1 in baking recipes. Caster sugar is slightly finer and dissolves more easily, but in my experience, this doesn’t affect most baking recipes if swapped with granulated sugar.
Where can I buy caster sugar?
Here in Australia, caster sugar is sold at all major supermarkets. If it’s not readily available in your country, I suggest you save yourself the headache and just use granulated sugar or similar instead.
Can I make my own caster sugar?
To make your own caster sugar, you can process granulated sugar in a powerful food processor or blender to get a finer texture. I wouldn’t worry though as it won’t make a big difference to the final result in most baking recipes.
Why is caster sugar used in baking?
Caster sugar is often used in baking cookies, cakes, cupcakes and muffins because of it’s light texture and ability to dissolve easily. It is almost always used when baking and is rarely used raw. It is NOT used for icing, frostings or buttercream.
What is golden caster sugar?
Golden caster sugar is caster sugar that has been processed in a way that keeps some molasses (just like brown sugar), therefore giving it a slightly light brown colour and a more buttery, caramel flavour. If you don’t have it, just use regular caster sugar instead.
What is brown sugar?
Brown sugar is a partially refined sugar that has molasses added to it – hence the brown colour. The presence of molasses gives the sugar a distinct caramel flavour.
Can brown sugar be substituted for caster sugar?
This is a tricky one. In some baking recipes yes, in others, perhaps not. Brown sugar and caster sugar are different. They produce different flavours and react differently when baked. More often than not, there’s a reason the recipe writer has chosen to use a particular type of sugar in their recipe.
It’s not to say the recipe won’t work, but bear in mind, it’s likely to alter the look and taste of the final product if you don’t use the sugars that are specified in the recipe.
When a recipe says brown sugar, does it mean light or dark brown sugar?
Good question. Here in Australia, we have a product called brown sugar. It’s most commonly used in baking and is not defined as being light nor dark. However, when compared to American-style light and dark brown sugar, I would suggest it is closer to light brown sugar. It looks like this >
What is icing sugar?
Icing sugar is a very, very finely ground white sugar, that is so fine it resembles a white powder. It is often used to make frostings or buttercream for cakes.
Are caster sugar and icing sugar the same?
No. Caster sugar is NOT the same as icing sugar. Do not substitute these two sugars for each other.
Is powdered sugar the same as icing sugar?
YES. Powdered sugar, confectioner’s sugar and icing sugar are all one and the same. Here in Australia, it’s called icing sugar.
If you have any burning sugar-related questions that I didn’t answer, please leave a comment below.
Dira says
Greetings Jessica,
What kind of sugar, in your opinion, is the best to make a shiny crust brownie? And why did my brownie taste somehow more bitter or sweeter even with the same recipe? Could you please help me to elaborate on tjis matter?
Thank you in advance and i hope you doing fine!
Best regards,
Dira Martamin
Jessica Holmes says
Hi Dira, caster sugar is great for a shiny crust brownie! And whisk your eggs a little to help make that layer of meringue!
Michelle Hager says
Just an FYI – In Canada you can purchase Caster Sugar under the name of Super Fine sugar.
Jessica Holmes says
Awesome, thanks for letting me know Michelle!
Duaa says
Hi Jessica,
Can I grind Castor Suagr to make powdered sugar?
Thanks for your help
Jessica Holmes says
Hi, yes you can but you would need a very powerful blender to get it very fine and usually a little cornstarch or corn flour is also added to keep the sugar dry.
Christine says
Hi Jess, due to lock downs with this Corona Virus Pandemic I’m wanting to make some Russian toffee. The recipe requires granulated sugar but I have not been able to buy any due to shortages.. I am wondering g if castor sugar can ce used as a substitute?
Jessica Holmes says
Hi Christine, I think so! Toffee can be made with caster sugar and since it’s a little finer than granulated sugar it should be easier to dissolve. Give it a go! 🙂
teri lloyd says
Hi, thank you for this. I have just read you rolo brownie recipe and wanted to try it today, however, for the ganache, I only have standard granulated sugar (I’m UK) or icing sugar. I can see you have mentioned that icing sugar isn’t a good substitute for caster sugar, could I use granulated (normal) sugar instead? They look amazing BTW!
Jessica Holmes says
Hi Teri, excited you are going to try my Rolo Brownies. The chocolate ganache actually doesn’t have any sugar in it, just chocolate and cream. The actual brownies have caster sugar in them but you can just use granulated sugar instead – I hope that helps!
Robin says
Is caster sugar gluten free?
Jessica Holmes says
Hi Robin, typically yes! But just check the packet of the brand of sugar you are using to be sure.
Kelly says
Hello! Would this type of cake also work well as a 2 layer cake (doubling the recipe) with perhaps a buttercream icing? Just wondering before I attempt it.. thanks!!!
Jessica Holmes says
Hi Kelly! You actually commented on my caster sugar post so I’m not sure which recipe you are referring to?
Clair's says
I don’t like to use refined sugars and much prefer to use more natural sugars such has date, agave and coconut. So, would I be able to substitute coconut sugar (for brown, caster sugar or granulated sugar)? It has a similar taste and texture imo. I’m wanting to make the cornflake cookies.
Jessica Holmes says
Hi Clair, I don’t bake much with coconut sugar but from what I understand, it can be substituted 1 for 1 for caster or granulated sugar. It is coarser though, so unless you grind it in a food processor, it may alter the texture slightly. Hope that helps!
angela says
can Vegans have caster sugar and icing sugar/ i have read they they cant. you have in your vegan brownie recipe. is it ok to use for a vegan?
thanks
Jessica Holmes says
Hi Angela, great question. You need to do your research into the products you are using. As far as I understand, in Australia, refined sugar (like caster sugar) is not made using bone char like it can be in other destinations and therefore is vegan. But again, it depends where you live and the brands and products that are available to you.
Hema says
Hi , i would like to know if we can substitute with powder sugar instead of caster or regular sugar . If so what will be the ratio?
Jessica Holmes says
Hi Hema. Sorry I’m not 100% sure what you are asking? But powdered sugar is different to caster or granulated sugar and can’t be substituted.
Bob S. says
A baker I knew well told met that the finer the sugar, the finer the crumb in your cake. He taught me that the finest grind of sugar is Powdered, then Bakers, then Regular and then Course Ground sugar.
He used bakers sugar in his cakes, breads and some cookies for the finer crumb.
Cathy says
In Canada, icing sugar contains some cornstarch as well, so this would change how your batter will work. Sometimes you can buy confectioners’ sugar without the cornstarch. For icings, they result in very similar textures.
Julie G says
Hi, Jess! You mentioned demerara sugar when replying to Linda. Did I miss some9, now what the heck is that? And where does turbinado sugar fit into this seemingly endless Land of Sugar?
Thanks.
Jessica Holmes says
Hi Julie! Thanks for your comment. As far as I’m aware, demerara sugar and turbinado sugar are very similar. They are both partially refined light brown sugars, although they are sometimes referred to as raw sugars, but I believe demerara sugar has slightly larger or thicker crystals. I hope that helps!
Nadine says
Here in Canada, you can find the equivalent of caster sugar sold as “berry sugar”. Effectively just finer ground granulated sugar as you described for caster sugar above.
Jessica Holmes says
Oh amazing! Thanks Nadine – so helpful! ☺️
Amy says
Hi — in the US, most larger grocery stores carry “super fine” sugar. I mostly use it in cocktails(!), but now I’m wondering if it would be a good substitute for the caster sugar. Thank you for the very interesting article about the different sugars and their names. Now that we have so many opportunities to share recipes worldwide, its helpful (and fascinating) to learn about ingredients in other parts of the world.
Linda says
Thanks so much for your perfect description of these different worded sugars… I have just ground up some white aka granulated sugar because my cookie recipe calls for ‘rolling the chilled dough into balls and dredging in caster sugar”, I used a coffee bean grinder and the sugar seems to be the same texture as the confectioners type. Is it absolutely necessary to roll my dough in this sugar? Somehow I don’t see why, unless its supposed to leave a shiny raised texture on the cookie, which I don’t think (for me) is necessary. What do you say?
Jessica Holmes says
Hi Linda, thanks for your comment. It’s hard to say without seeing the recipe but my guess is it’s simply to coat the balls of dough in sugar to create a crunchy shell of sugar on the cookies when baked. This is usually optional and you can use granulated sugar or demerara sugar for the same purpose. Hope that helps!
Linda says
Thanks for your reply, Its kinda what I was thinking. I did make the cookies and they are good. They were easy cream cheese cookies.. I would post a link or past the recipe here but not sure its allowedThanks so much looking forward to goodies from you.
Jessica Holmes says
Thanks for sharing Linda ☺️
Aima says
What of white sugar is it the same with castor sugar and works best in baking?
Jessica Holmes says
Hi Aima, you can use white sugar instead of caster sugar. It is very similar to granulated sugar.
Laura says
I Can Not have sugar, Can I substitute my baking with STEVIA instead?
Thank you!
Jessica Holmes says
Hi Laura, I’m sorry I don’t have a lot of experience baking with stevia, so I can’t be of much help! Most stevia packets will tell you how to substitute for regular sugar, but even so you can’t necessarily predict the results when using stevia in baking. My guess is it would come down to mostly trial and error. Sorry!
Melissa Boswell Munoz says
Hello!
Greay post, answered a lot of my questions. It looks like, just kinda guessing though, that caster sugar is the same as what we have here in the US, is Baker’s Sugar. I buy Baker’s Sugar specifically because it is more refined than granulated sugar and dissolves easier/faster. Thanks again for the great info!
Jessica Holmes says
Hi Melissa! Oh, that’s great to know! I’ve never heard of baker’s sugar – thanks for sharing! 😊
Amy G says
Hi Jess! Thank you so much for writing this blog about sugar and the differences/similarities. It really helped to clear up a few questions I’ve recently been asking myself, especially since I find a lot of my recipes on Pinterest and a majority of the recipes seem to be from the USA and I am an Aussie!
I am still wondering… Is granulated sugar what we call white sugar in Australia?
Also, when would one use raw sugar? Is raw sugar likened to white sugar or more so to brown sugar? (I drink raw sugar in my tea and coffee as I feel I need less to sweeten my drinks than if I were to add white sugar).
One last question… What is the difference between icing sugar and pure icing sugar in a recipe? Is one sweeter than the other or does it give a different consistency/flavour/result?
Thank you so much for your time Jess. I really appreciate and are eternally grateful for your help! Xo
Jessica Holmes says
Hi Amy, thanks for your comment! I know, it can be quite confusing. I’ll try to answer some of your questions as best as I can.
– As far as I can tell, white sugar here in Australia is the same, or at least very similar to granulated sugar in America.
– Raw sugar is unrefined and therefore less processed than caster sugar and brown sugar (which are both refined). It does have some molasses added into it, like brown sugar, but not nearly as much.
– In Australia, icing sugar mixture or soft icing sugar is simply icing sugar that’s had cornflour (or cornstarch) added to it. It helps the sugar not clump or go hard. Pure icing sugar is, as the name suggests, just icing sugar. In my experience, there is no discernible difference between the two as far as taste goes.
Hope that helps! 😊