Absolutely. If a recipe calls for confectionery sugar and you only have powdered sugar, you’re fine. Use them 1:1. It’s like swapping a left sock for a right sock—no one notices, and your feet stay warm.
However, do not try to substitute granulated sugar for powdered sugar unless you enjoy gritty, sad frosting. That’s like using a brick to spread butter on toast. It’s wrong, and your taste buds will file a complaint.
Pro tip: if you’re out of powdered sugar and desperate, dump one cup of granulated sugar plus one tablespoon of cornstarch into a blender. Pulse until it looks like cocaine (allegedly). Congratulations, you’re a mad scientist.
