"Sheldon" > wrote in news:1118971262.653549.317410
@g14g2000cwa.googlegroups.com:

>
>
> Andy wrote:
>> Wondering about substituting powdered instead of granulated sugar in
a
>> cream cheese frosting recipe.
>>
>> Do they measure the same for volume? The recipe calls for 1 cup
>> granulated.
>
> Are you sure about a cream cheese frosting recipe calling for
> granulated... I'd be very suspicious... are you sure you read that
> correctly?
>
> Naturally you can substitute granulated for powdered equally by
weight.
> I think you can substitute 2 1/2 cups powdered for one cup
granulated,
> but this is not very accurate as granulated sugars are not always the
> same volume by weight, neither are powdered for that matter.. it's
best
> to use a scale, unless you buy both sugars in equal weight
packages....
> granulated sugar does come in a one pound box too.
>
> Sheldon


Sheldon,

Web recipe:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Domino® recipe:
2 - (3-oz.) pkgs. cream cheese, softened
2 tablespoons - butter or margarine, softened
1 - (1-lb.) pkg. Domino® 10x Powdered Sugar (approx. 3 3/4 cups)
1/3 cup - milk
1 teaspoon - vanilla

Which recipe is more realistic, I don't know.

I see that powdered sugar is preferred for frostings as you mentioned.
The web recipe took a granulated shortcut!

Thanks,

Andy