Honestly? Yes and no. The cornstarch in confectioners’ sugar adds a tiny, almost imperceptible drying effect to the mouthfeel. If you skip it, your frosting might feel slightly gummier or denser. But flavor-wise—pure sugar is pure sugar.
Unless you’re using cheap granulated sugar that tastes like cardboard. Then, no amount of grinding will save you. Splurge for good sugar, people—your taste buds will high-five you.
The “No-Bake” Emergency
Let’s say you’re making a glaze for cinnamon rolls and you have zero desire to fire up any appliance. You can dissolve granulated sugar in a hot liquid (like milk or water) first, then stir in your flavorings. It won’t be as stable as a true confectioners’ glaze, but it works for a quick, forgiving drizzle.
Just don’t try that for royal icing. You’ll end up with a runny disaster that looks more like abstract art than cookie decor. I speak from tear-stained experience.
