Caster Sugar vs. White Sugar

What's the Difference?

Caster sugar and white sugar are both commonly used types of granulated sugar, but they have some differences. Caster sugar, also known as superfine sugar, has smaller granules compared to white sugar. This makes it dissolve more quickly, making it ideal for baking and making delicate desserts like meringues and mousses. On the other hand, white sugar has larger granules and is more commonly used for everyday purposes like sweetening beverages and general cooking. While both sugars are made from sugar cane or sugar beets, caster sugar is often more expensive due to its finer texture and specialized uses.


Caster Sugar
Photo by Cristina Matos-Albers on Unsplash
AttributeCaster SugarWhite Sugar
Granule SizeFinerCoarser
TextureSoft and powderyHard and crystalline
Common UsesBaking, meringues, dessertsBaking, cooking, beverages
Dissolves EasilyYesYes
Sweetness LevelSame as white sugarSame as caster sugar
ProcessingFinely ground and sievedLess refined
Common BrandsTate & Lyle, DominoC&H, Domino
White Sugar
Photo by Alexander Grey on Unsplash

Further Detail


Sugar is a common ingredient used in various culinary applications, ranging from baking to sweetening beverages. When it comes to sugar, there are different types available, each with its own unique characteristics. Two popular options are caster sugar and white sugar. In this article, we will explore the attributes of caster sugar and white sugar, highlighting their differences and similarities.

What is Caster Sugar?

Caster sugar, also known as castor sugar or superfine sugar, is a type of sugar that has a fine granulated texture. It is made by grinding granulated sugar crystals into smaller particles, resulting in a finer consistency compared to regular white sugar. Caster sugar is commonly used in baking, especially in recipes that require quick dissolving or a smoother texture.

One of the key attributes of caster sugar is its ability to dissolve quickly. Due to its fine texture, it easily dissolves in liquids, making it ideal for recipes like meringues, custards, and delicate cakes. The quick dissolving nature of caster sugar ensures a smoother texture in the final product.

Furthermore, caster sugar is often preferred in recipes where aeration is crucial. Its fine granules blend more easily with fats, such as butter, resulting in a lighter and fluffier texture. This makes it a popular choice for sponge cakes, soufflés, and mousse.

Additionally, caster sugar is known for its ability to retain moisture. The fine particles have a larger surface area, allowing them to absorb and hold moisture better than regular white sugar. This attribute contributes to the moistness and tenderness of baked goods.

What is White Sugar?

White sugar, also referred to as granulated sugar or table sugar, is the most common type of sugar used in households. It is made from either sugarcane or sugar beets and undergoes a refining process to remove impurities and molasses, resulting in its characteristic white color.

White sugar has a coarser texture compared to caster sugar. The granules are larger and have a more uniform size. This makes white sugar less likely to dissolve quickly in liquids compared to caster sugar. However, it still dissolves well with some stirring or heat.

One of the advantages of white sugar is its versatility. It can be used in a wide range of recipes, from baking to sweetening beverages. Its neutral flavor allows it to blend seamlessly with other ingredients, making it a popular choice for everyday cooking and baking needs.

Moreover, white sugar is often preferred in recipes where a crunchy texture is desired. The larger granules of white sugar can provide a pleasant crunch in cookies, streusels, and other baked goods. It also adds a delightful texture when sprinkled on top of muffins or pastries before baking.

Key Differences

While both caster sugar and white sugar serve as sweeteners, there are some notable differences between the two:

  • Texture: Caster sugar has a finer texture compared to the coarser granules of white sugar.
  • Dissolving Speed: Caster sugar dissolves more quickly in liquids due to its fine particles, while white sugar may take slightly longer to dissolve.
  • Applications: Caster sugar is often preferred in recipes that require quick dissolving, aeration, and moisture retention, while white sugar is more versatile and commonly used in a wide range of recipes.
  • Texture in Baked Goods: Caster sugar contributes to a lighter and fluffier texture, while white sugar can provide a pleasant crunch in certain baked goods.


Despite their differences, caster sugar and white sugar also share some similarities:

  • Sweetness: Both caster sugar and white sugar have the same level of sweetness.
  • Caloric Content: Both types of sugar contain the same number of calories per gram.
  • Availability: Caster sugar and white sugar are widely available in most grocery stores and supermarkets.
  • Storage: Both sugars should be stored in a cool, dry place to prevent clumping and maintain their quality.


In summary, caster sugar and white sugar have distinct attributes that make them suitable for different culinary applications. Caster sugar's fine texture, quick dissolving ability, and moisture retention make it ideal for delicate baked goods that require a smooth and light texture. On the other hand, white sugar's versatility, coarser texture, and ability to provide a pleasant crunch make it a popular choice for a wide range of recipes. Understanding the differences and similarities between these sugars allows you to choose the most appropriate option based on your specific cooking or baking needs.

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