Superfine Sugar (also known as caster sugar) can sometimes be hard to find at regular grocery stores. Superfine sugar is simply white sugar ground down to about five times smaller than its original size, giving it a lighter, finer texture than regular sugar. I often use in almost all my  cupcakes, cakes, and meringues. Where I live, it’s not readily available, so I’ve made it myself for years using a blender—it only takes about 10 seconds to create a fine, superfine sugar at home.

Powdered sugar is white sugar ground down to a super-fine, almost sandy texture, about one-tenth its normal size, with no visible sugar granules. It’s typically made from white sugar combined with a small amount of cornstarch, which helps keep it dry and prevents clumping. I love using powdered sugar in cream-based frostings because it dissolves quickly, giving a smooth, velvety finish.

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