Caster Sugar
Superfine sugar that dissolves quickly — essential for meringues and buttercream.
What Is Caster Sugar?
Caster sugar (also called castor sugar) is a finely ground granulated sugar with crystals smaller than regular sugar but larger than powdered sugar. The name comes from the old English word "castor" — because it "casts" or sprinkles easily.
US vs EU Naming
In the US, this is called superfine sugar or bar sugar. In the UK, EU, and Australia, it's called caster sugar. They're the same product — just different names.
When to Use It
Caster sugar is essential when you need sugar to dissolve quickly and evenly: - Meringues — regular sugar granules are too large and create a gritty texture - Buttercream — dissolves smoothly into butter without graininess - Sponge cakes — creaming with caster sugar creates a finer crumb - Sabayon/zabaglione — dissolves instantly into egg yolks over heat
How to Make Your Own
If you can't find caster sugar, process regular granulated sugar in a food processor for 30-60 seconds. Let the dust settle before opening — you'll have perfect caster sugar.
Substitute
In a pinch, use granulated sugar — the texture may be slightly grainier in uncooked applications like meringues, but it works fine in baked goods.