Can you use regular suger instead confectioners sugar to make icing for a cake?

You can technically use regular granulated sugar to make icing, but it's not ideal. Here's why:

Confectioners' sugar (powdered sugar) is the preferred choice for icing because:

* Finer texture: Confectioners' sugar is finely ground, creating a smooth, silky icing.

* Easier to dissolve: The powdered form dissolves more readily in liquids, creating a creamy consistency.

* Prevents grainy texture: Regular sugar will create a grainy, gritty icing if not properly dissolved.

Using granulated sugar:

* Requires more effort: You'll need to dissolve the sugar completely in a liquid before adding it to the other icing ingredients.

* May not be as smooth: Even with thorough dissolving, granulated sugar can leave a slightly grainy texture in your icing.

* Tastes different: While it won't be awful, the flavor will be slightly different than an icing made with confectioners' sugar.

If you want to use granulated sugar:

1. Dissolve completely: Bring the liquid (water, milk, etc.) to a simmer and whisk in the granulated sugar until it dissolves completely.

2. Cool completely: Let the sugar syrup cool before adding it to the other icing ingredients.

3. Be prepared for a slightly different consistency: The icing will be a bit thinner and possibly slightly grainy.

Overall, it's generally best to use confectioners' sugar for icing. However, if you don't have it on hand, you can use granulated sugar with some effort and adjustments.