01 September 2025
Baking With Sugar - Your Questions Answered
Sugar is a staple in every kitchen, but knowing the difference between icing sugar, royal icing, granulated sugar, and caster sugar can make a big difference to your bakes. Each one has its own unique texture and best uses, from smooth frosting and delicate cookie icing to light, fluffy sponges and meringues. In this guide, we’ll answer the most common questions about these sugars so you can choose the right one for every recipe.
Sometimes called powdered sugar or confectioners’ sugar icing sugar is ultra-fine and dissolves instantly. It’s the go-to for buttercream, glacé icing, and finishing touches like dusting cakes or creating a shiny sugar glaze. Available in various colours and flavours icing sugar is perfect for cake decorating!
For decorations that set hard, royal icing is your best friend. Made with icing sugar and egg whites it’s perfect for cookie decorating, gingerbread house icing, and precise piping or flooding.
When it comes to baking light and airy sponges, mousses, or meringues, caster sugar is the ideal choice. Its finer crystals dissolve quickly compared to granulated sugar, giving delicate bakes the lift and texture they need. Whether you’re whipping up pavlovas, shortbread, or cakes, caster sugar helps achieve that perfect balance of sweetness and structure.
Caster sugar, sometimes called superfine sugar, has smaller crystals than granulated sugar, helping it dissolve quickly for light, even textures. It’s the best sugar for delicate sponges, airy meringues, and shortbread, and it’s also favoured in cocktails and syrups where quick dissolving makes all the difference.
Caster sugar has much finer crystals than granulated sugar, which means it dissolves more quickly. This makes it especially useful for baking cakes, meringues, and desserts where a smooth texture is essential.
Yes! Caster sugar can replace granulated in almost any recipe, and it will often give a smoother finish. However, the reverse isn’t always true—using granulated sugar in delicate bakes can make the texture coarse.
Yes—“superfine sugar” is the American name for caster sugar. Both terms describe the same finely granulated product, perfect for recipes where quick dissolving is important.
Caster sugar is ideal for light sponges, meringues, shortbread, and mousses. It’s also commonly used in cocktails and syrups because it dissolves so easily in liquids.
Icing sugar, also known as powdered sugar or confectioners’ sugar, is finely ground for a smooth texture that dissolves instantly. Perfect for making silky buttercream, glossy glacé icing, and delicate sugar glaze, it’s also the ideal choice for cupcake icing, cookie icing, and finishing touches like dusting pastries or cakes.
These are three names for the same product. Finely ground sugar, mixed with a small amount of anti-caking agent, is known as icing sugar in the UK, powdered sugar in the US, and confectioners’ sugar in professional baking. It dissolves quickly, making it perfect for buttercream, glacé icing, and sugar glaze.
Yes! Simply blitz granulated sugar in a blender or food processor until it becomes a fine powder. While homemade versions work in a pinch, shop-bought icing sugar is smoother and more consistent, especially for delicate cake decorating and cupcake icing.
Icing sugar is best for frosting, cookie icing, and decorative touches like dusting pastries. Because it dissolves so easily, it’s also a staple for making silky sauces, creamy fillings, and quick glazes.
Not really. While they’re both sugars, caster sugar is finely granulated and perfect for sponges and meringues. Icing sugar will make mixtures too soft and powdery for most recipes where caster sugar is required.
Store it in an airtight container in a cool, dry cupboard. If it does clump, sifting it before use will bring it back to its soft, powdery texture.
Royal icing is a classic decorating sugar that sets hard, making it perfect for detailed cookie decorating, gingerbread house icing, and intricate royal icing piping or flooding. Made with icing sugar and either egg whites or aquafaba, it delivers crisp, professional-looking designs and a smooth finish that lasts.
Royal icing is made from icing sugar and egg whites (or aquafaba for a vegan option) and sets hard when dry, making it perfect for gingerbread house icing and cookie decorating. Buttercream, on the other hand, is made with butter and icing sugar, and stays soft and creamy.
The secret is in the drying. Spread or pipe your royal icing onto biscuits or cakes, then let it air-dry completely. This is what creates the crisp, glossy surface bakers love.
Yes! Many bakers now use aquafaba (the liquid from a tin of chickpeas) to make vegan royal icing. It whips up just like egg whites and gives the same firm finish.
A medium-consistency royal icing is usually best, as it spreads smoothly but still holds its shape. Bakers often use a thinner version for royal icing flooding and a thicker one for piping outlines and details. Squires Ready To Use Royal Icing (here) is a great option to keep in the cupboard, just add water, mix, and easily pipe and decorate. Available in White, ready to use or colour with food colouring gel or paste, or Black (great for Halloween!)
Stored in an airtight container, royal icing will last up to a week at room temperature. If you want to make it ahead, you can also refrigerate it, but remember to give it a good stir before using.
With so many types of sugar available, choosing the right one for your needs can be daunting. Each type of sugar has unique properties and uses, so understanding these differences can help you make informed decisions in your cooking and baking.
Ultimately, the best sugar for your needs will depend on your specific goals and preferences. Whether you're seeking to enhance the flavour and texture of your baked goods or looking to make healthier choices, understanding the different types of sugar and their uses can help you make informed decisions.
From light and fluffy caster sugar for sponges and meringues, to smooth icing sugar for buttercream and glazes, and crisp-setting royal icing for cookies and decorations, our sugar range has everything you need to bake with confidence. Whatever the occasion, choosing the right sugar makes all the difference. Explore our full collection today and discover how the right sugar can take your cakes, biscuits, and desserts to the next level.
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