The Sucraneige mentioned above claims 10X fineness, but many powdered sugars at the grocery store will also be the same. If you are comparing a 10X sugar to a coarser powdered sugar, that will also make a difference: smaller particles have more surface area and can dissolve faster.
If it dissolves faster, the reaction happens faster, thus absorbing heat more quickly and feeling colder. Still, this amount of heat transfer seems quite small. But I suppose for those who notice it, it could explain the difference. A quick search of some common commercial powdered sugar doughnut brands like Hostess and Entenmann's doesn't clarify the powder ingredients, but dextrose is listed quite high in the ingredients list, just after flour in one of them, seeming to hint at some form of "snow sugar.
Technical note: For those who are wondering, why four times the enthalpy? The enthalpies that are given in the linked table are 5. But these are per mole , and the molecular weight of sucrose is roughly twice that of glucose. Therefore, to get the same amount of glucose by weight, you'd need roughly twice as many moles of glucose. Since glucose already has twice the enthalpy of solution, the same weight of glucose will have roughly four times the enthalpy of the equivalent weight of sucrose.
I don't know that that's a major factor here though, where doughnuts are doused in lots of sugar either way. It is combined with an oil. Sucra Neige will turn rancid when old.
It is also called snow sugar or Coating Sugar. I have found that glucose powder exhibits this cooling of the tongue as it melts. Caster sugar does not do this to the tongue. The glucose powder is much finer grained than caster sugar so it has a greater surface area although I have not noticed this effect with finely ground icing sugar. Enthalpy , as explained above is the most interesting explanation.
Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Ask Question. Asked 4 years, 8 months ago. Active 1 month ago. Viewed 5k times. I am pretty sure this effect is not just imaginary since I see the question asked on the internet, but the two answers I find there are not satisfactory: It's the cornstarch in the powdered sugar -- wrong.
Improve this question. Erica 8, 9 9 gold badges 58 58 silver badges 87 87 bronze badges. Lorel C. It takes this energy in the form of heat from its surroundings in this case from your tongue , making it feel cold in return. Apostrophe placement aside, confectioners , powdered or icing sugar are all the same thing and are the best kind of sugars to use for icings and glazes because, according to Domino, "they blend easier in uncooked frostings and dissolve faster in cooked types.
The starch added to most powdered sugar can make frosting taste slightly metallic. Here's how to fix that: Melt the butter and mix it with the powdered sugar , salt, and milk in a stainless steel bowl.
The reason powdered sugar contains cornstarch is simple: it keeps the sugar from caking. There are a few brands of corn-free powdered sugar on the market but they can be hard to find. Thankfully, as with paleo baking powder , it's easy to make at home. Can I use regular sugar instead of confectioner's sugar? Regular , granulated sugar doesn't dissolve in the same way as powdered sugar , so it won't work as a substitute unless you grind it into confectioner's sugar yourself.
Instructions Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. Use powdered sugar immediately or save it for later. You may want to sift the sugar before use for clump free, super fluffy sugar. Whipped cream is often sweetened with a small amount of sugar usually granulated and sometimes vanilla extract.
While a Chantilly recipe has a greater quantity of sugar and often confectioners' sugar versus granulated. Generally speaking, Chantilly is twice as sweet. Stand Mixer If you 'd like you can chill the bowl and beaters or whisk , but I find that it doesn't significantly lower the time compared to hand whipping. Use different speeds during the process to be sure it doesn't get over whipped.
You can use a blender to make your frosting , it may not be as fluffy as beaten with mixer paddles, but it's absolutely feasible. Of course, forget about fancy stuff like the Swiss meringue buttercream - your trusty blender will cope with the basic butter, sugar and flavourings kind. If you don't have a stand mixer, a cocktail shaker, or food processor to make whipped cream , you can use a hand mixer or immersion blender to make a fresh batch quickly—without working your arm muscles, either.
You need: A whisk Whisks add in air when you're blending ingredients such as eggs and whipping cream. If you don't have a whisk handy, you can achieve the same effect by taping together two forks. Find forks with the same-sized handles and tines. Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr. News U. Politics Joe Biden Congress Extremism. Special Projects Highline. HuffPost Personal Video Horoscopes. Follow Us. Terms Privacy Policy.
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