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.
Bob says
Here in the U.S. a finer grind of sugar can be found (usually) in the bar tending/cocktail-making aisle – that’s where it’s mainly used
Jessica Holmes says
Ooh great tip Bob!
Andrea says
Hi Jess! Is there a swap out for “golden caster sugar”? Specifically, I am making a cheesecake that calls for this and unsure if that added molasses is necessary or if I can just use superfine white sugar.
Jessica Holmes says
Hi Andrea, I don’t have an exact swap that I know of but I would recommend just using regular caster sugar or superfine sugar as you suggested. It’s likely that it’s used just to give the cheesecake a little extra flavour but I doubt it’d be missed!
Bob says
Andrea, a sugar-in-the-raw-type of product can be used if you want a bit of that deeper flavor – if you can find a finer grind than the normal coarse.
Kerrie says
Hey, what about demerara sugar?
Jessica Holmes says
Hi Kerrie, great question! Demerara sugar is a form of raw sugar that is made up of larger sugar crystals (making it extra crunchy). Like brown sugar, it also has some molasses in it and it’s often noted for its toffee flavour. It’s harder to use in baking recipes where the sugar needs to dissolve because of the larger granules, but it’s crunchy texture works well as a sweet crust on cookies and cakes.
Jinni says
Hello,
Here in the United States, we have Baker’s sugar. That is the equivalent to your Caster sugar. It comes in a half gallon box and is made C&H. Most grocery stores carry it in the baking aisle. Have been using it for 30 years for my cheesecakes.
Jessica Holmes says
Awesome! Thanks for sharing Jinni!
Beth says
I am a long time baker and have never heard of this. Is it regional perhaps? I live in the northeast.
Debra says
Thank you so much for straightening this out for me.
Jessica Holmes says
So welcome!
Kimberly says
Icing/powdered sugar is also called 10x sugar in the US and in addition to it’s fine consistency it also (unlike granulated sugar) contains cornstarch to prevent caking. Beware that some cheap brands contain more cornstarch and have thrown off the flavor of some things I’ve made when my store was out of the name brand.
Jessica Holmes says
Hi Kimberly, thanks for the info. I hadn’t heard about the name 10x sugar before. To make things more confusing, here in Australia, if cornflour (cornstarch) has been added to icing sugar (powdered sugar), it’s called icing sugar mixture. Otherwise, it’s called icing sugar or pure icing sugar.
Lyla says
Is there any situation in which caster and granulated sugar are not more or less interchangeable? I’ve read that the large granule is better when creaming butter and sugar where the goal is to introduce air for a lighter mixture, but I’ve also read the opposite. Bottom line: Absent a reason to have both, I’d like to buy (and find room for) only one.
Jessica Holmes says
Great question Lyla. In my kitchen, I only use caster sugar, since granulated sugar isn’t available here. From my understanding, the main benefit of caster sugar is that the finer granules dissolve more easily, which is good for bakes like meringues and frostings. However, I do recommend a 1:1 swap with granulated sugar to all my American readers, and I haven’t heard of any problems with that swap. I think the difference in most cases would be very minor. So my advice is, if you don’t want both in your pantry, just pick one and go with that!
Karen Mason says
What do I do to make a bag of hard caster sugar I had left in my baking box in the garage become soft again to use more easily ?
Many Thanks
Karen Mason
Jessica Holmes says
Hi Karen, there are lots of interesting tips on the internet about this one – like using wet bread – but I’d say the easiest thing to do, would be to run it through a food processor to break it up. And then make sure the container you store it in moving forward is airtight to retain the moisture.
RG says
What is the difference between granulated sugar and powdered sugar?
Jessica Holmes says
Hi, see above for icing sugar which is the same as powdered sugar. It’s sugar that’s been so finely ground it resembles white powder, while granulated sugar is still in larger granules. Hope that helps!
RG says
I was trying the apple cinnamon cake. Can I substitute the castor sugar with powdered sugar using the same quantity in grams? Will it change the sweetness of the dessert? I used the exact same measurement but the crust became overly sweet so wanted to confirm.
Jessica Holmes says
Hi, no they aren’t the same thing. I recommend using granulated sugar as a substitute for caster sugar.
Barbara says
Thanks for clearing all that up! I’ve been The British Baking Show and have a list of things to try out. I made ANZAC cookies, the recipe was in the back of a book I was reading. The cookie was practically a character in the story. I found them to be easy and delicious!
Jessica Holmes says
Hey Barbara, I love the Great British Bake Off and Anzac Biscuits are one of my faves!
Dj says
Thank u for the great info,
My question ,
What do u recommend or suggest the rype of molasses to be used ?
dates molasses or sugar molasses ?
Jessica Holmes says
Hi, it depends on the recipe, but when I use molasses in my baking, I’m usually referring to molasses made from sugar. Hope that helps!
Ray Lurie says
In pastries and cakes, there is often a large granule sugar on top (about 3/4 mm.) that remains in crystalline form even after baking. What kind of sugar is this and where can it be found in the U.S.?
Jessica Holmes says
Hi Ray, you might be thinking of sanding sugar or Demerara sugar. This article talks a bit more about them!
Jeanette says
Can I put light brown sugar in a food processor to get golden caster sugar?
Jessica Holmes says
Hi Jeanette, not quite as the sugar will still be brown sugar and not white sugar if that makes sense.
Stefanie says
Loved the explanation.
However, I’ve learned recently, that confectioner’s sugar comes with a little corn starch (something that explains why it’s not only a matter of how fine the sugar is).
Is it the same in Australia?
(I’m from Brazil, but I use to look at recipes in English)
Jessica Holmes says
Hi Stefanie, here in Australia, icing sugar (confectioner’s sugar) that’s sold with cornflour (corn starch) in it is called ‘icing sugar mixture’. If it’s 100% icing sugar it’s called ‘pure icing sugar’.
Andrea Macey says
You can buy superfine sugar in the US. Domino Sugar sells it!
Gary Breitenbeck says
Thanks for the information. As a note, here in the US light brown sugar is ‘raw sugar’, the product the sugar mills ship to the refineries. Dark brown sugar is raw sugar enriched with molasses.
Gloria Fraser says
Hi Gary, while sugar in the raw and light brown sugar are the same color, the are not the same thing and bake totally differently.
Light brown and dark brown sugar in the US are both processed white sugar but with different amounts of molasses added back in.
Raw sugar oh the other hand is minimally processed (as the name suggests), so that all of the molasses wasn’t removed to begin with.