Caster sugar goes by a few different names like; castor sugar, baker’s sugar, and superfine sugar. It’s finer than granulated sugar but is coarser than icing sugar. Caster sugar is either white or golden. The golden variety is made in a similar way than the white variety but some molasses left after the refining process.
In baking, the type of sugar used plays a huge part in the texture and taste of the end result. Castor sugar is easily dissolved into mixtures and gives baked goods a lighter, softer texture.
Per 100 grams of caster sugar, there are about 389 calories.
If you are using an American recipe The conversion is 225 grams of granulated sugar is equal to 1 US cup.
Making caster sugar
Caster sugar is the same as granulated sugar but finer. Simply add some granulated sugar to a food processor and blitz for 2 minutes!
To make icing sugar the process is the same but you will need to add some cornflour and process for about 4 minutes longer (6 minutes in total). This is a great trick if you have no time to run to the shops!
If for some strange reason you can’t find granulated sugar, cane sugar is a very close alternative.
The conversion is 200 grams of granulated sugar is equal to 1 US cup
If you want to make some buttercream icing and you can’t get your hands on a food processor we suggest dissolving caster sugar in some warm milk before adding it to the butter, this will prevent the sugar from being grainy in the icing.