When you use powdered sugar in place of granulated sugar, it can affect the texture and consistency of your baked goods. Powdered sugar dissolves more easily, which can be a good thing, but it can also make your batter or dough too dense and sweet. It's like trying to make a cake with a sugar bomb - it's just too much!
On the other hand, using granulated sugar provides a bit of structure and texture to your baked goods. It's like the difference between a fluffy cloud and a sugar-coated brick - one is light and airy, while the other is dense and heavy. So, if you want to substitute powdered sugar for granulated sugar, you'll need to adjust the recipe accordingly.
cooking shows where they just sprinkle powdered sugar on top of everything and it looks amazing? Well, that's because they're using it as a finishing touch, not as a substitute for granulated sugar. It's like the difference between a sugar coating and a sugar foundation - one is just for show, while the other is the base of the whole operation.
