It is generally not recommended to replace it with white sugar in baking. Why? Let's see what powdered sugar is first. Sugar powder, English for icing sugar. Sugar powder is a white powdery sugar with very fine particles, which is a mixture of starch (usually corn flour) with about 3~1% attack, and has the functions of moisture prevention and prevention of tangling of sugar particles.
white granulated sugar is pure sugar, which is different from powdered sugar. We often see sugar in some baking formulas, but ordinary families rarely buy powdered sugar. If there is no powdered sugar and the food is not too perfect, powdered sugar can be replaced by white granulated sugar. If you want to make cookies, cranberry cookies and other desserts with perfect taste, powdered sugar is an essential raw material.
There is another reason. A certain proportion of starch is added to the powdered sugar we buy, and the powdered sugar in some dessert formulas we see also contains starch. Therefore, if all of them are replaced by white sugar, the sweetness will also be increased. After all, the total content of white sugar in powdered sugar is different from pure white sugar, and you will find that desserts made with white sugar instead of powdered sugar will be sweeter.
However, it is suggested not to substitute white sugar as much as possible, which will first affect the taste of the cooked food, and second, if it is a newcomer, the recipe (formula) will be changed. Simply put, 1 gram of powdered sugar is not exactly equal to 1 gram of white sugar. See which products to make, there is a difference.