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What is caster sugar called in USA? This is a common question among bakers and culinary enthusiasts who are new to American baking. Caster sugar, also known as superfine sugar, is a type of granulated sugar that is finely ground and has a texture that is much finer than regular granulated sugar. It is widely used in baking for its ability to dissolve quickly and evenly, resulting in a smoother texture and better incorporation of ingredients in recipes. While the name “caster sugar” is commonly used in the UK and other parts of the world, the term may differ in the United States.
In the USA, caster sugar is often referred to as “superfine sugar” or “fine granulated sugar.” These names are used interchangeably to describe the same product. Superfine sugar is particularly popular in American baking, as it is often used in recipes that require a fine texture, such as meringues, macarons, and delicate cakes. The fine particles of superfine sugar help to create a smoother, airier texture in baked goods, as they dissolve more quickly and evenly than larger sugar crystals.
Another term that may be used to refer to caster sugar in the USA is “powdered sugar.” While powdered sugar is a different product, it is sometimes used as a substitute for superfine sugar in certain recipes. Powdered sugar is made by grinding granulated sugar to a very fine powder and adding cornstarch to prevent clumping. It is commonly used in frostings, icings, and other sweet applications.
It is important to note that while these terms are often used to describe caster sugar in the USA, there may be some variation in how they are used. Some bakers may use “superfine sugar” to refer to a product that is even finer than what is typically available in the US, while others may use “fine granulated sugar” to describe a product that is slightly coarser. To ensure the best results in your baking, it is always a good idea to check the specific requirements of the recipe you are following.
In conclusion, while the term “caster sugar” may not be commonly used in the USA, there are several equivalent terms that can be used to describe this fine-grained sugar. Whether you choose to use “superfine sugar,” “fine granulated sugar,” or even “powdered sugar” as a substitute, the key is to select a product that will provide the desired texture and consistency in your baking.