Does the type of sugar in butter cream icing effect way it comes out?

Yes, the type of sugar in buttercream icing definitely affects how it comes out! Here's how:

* Texture:

* Powdered sugar: This is the most common type of sugar used in buttercream because it dissolves easily, creating a smooth, velvety texture. It also helps to stabilize the icing, preventing it from becoming too runny.

* Granulated sugar: While you can use granulated sugar, it won't dissolve as easily, resulting in a grainy texture. You'll need to cook it down to a syrup first, which can be time-consuming.

* Confectioners' sugar: This is a fine-grained sugar that has been pulverized and mixed with a small amount of cornstarch. It produces a very smooth and silky buttercream, similar to powdered sugar.

* Sweetness:

* Powdered sugar: This sugar is often slightly less sweet than granulated sugar because of the addition of cornstarch.

* Granulated sugar: This is the most common type of sugar and is generally considered to be the sweetest.

* Confectioners' sugar: This sugar has a similar sweetness level to powdered sugar.

* Pipeability:

* Powdered sugar: This is the best type of sugar for piping because it creates a smooth and stable icing that holds its shape well.

* Granulated sugar: This sugar will make a buttercream that's too thick and difficult to pipe.

* Confectioners' sugar: This sugar can also be used for piping, but it may be slightly more difficult to pipe than powdered sugar because it's a bit thinner.

Tips for choosing the right sugar:

* For a classic buttercream with a smooth texture and excellent pipeability, powdered sugar is your best bet.

* If you want to add a slight crunch to your buttercream, you can use a combination of powdered sugar and granulated sugar.

* For a really smooth and silky buttercream, try using confectioners' sugar. Just keep in mind that it may be slightly more difficult to pipe.

No matter what type of sugar you choose, make sure to sift it before adding it to your buttercream to prevent any lumps.