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Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 3 years ago

I do all the time and it turns out fine. I've recently been using organic cane sugar and that even worked fine as-is. It might depend on the recipe though. I make a pretty sturdy yellow cake that calls for it .... I just make sure to take my time incorporating it with the butter. The other suggestion is good though... I've used a coffee grinder to grind sugar finer.

377cad43-00ff-4dab-be54-24c19752d56f.instagram1
added about 3 years ago

Another thing to note is that grinding granulated sugar in your food processor will dull your blades, much like a sand blaster. Though in a pinch, it's a decent alternative if you just can't find superfine sugar. (see Shuna's note about about the actual differences in the two - listen to the pastry chef!)