Can you use granulated sugar instead of powdered in cake frosting?

While granulated sugar is the traditional choice for making most cake batters, it's not typically used in cake frostings. Instead, powdered sugar is the most commonly used sweetener for cake frosting because it is finely ground and dissolves easily, resulting in a smooth and creamy frosting. Granulated sugar, due to its larger crystals, doesn't dissolve as well, which can leave a grainy texture in your frosting. Additionally, granulated sugar can crystallize when exposed to moisture in the air, making the frosting more susceptible to hardening and becoming crumbly over time.