beet sugar is stringy. I guess kinda fiberous. That is what my teacher told me. I have used both and I do find the powdered sugar with beet sugar is a little more stringy...but if I am in a pinch I use it. I don't find a difference in taste.
Hope this helps
This may sound even more dumb but.....What the heck is beet sugar and where do you get it? 
Actually there is very little difference between cane sugar or beet sugar. Both are 99.5% pure sucrose. Some people feel that whatever makes up that 0.5 % makes a difference. A couple of us researched this fairly intensively. The sugar is the same, what is different is likely in the process. Both sugars are susceptible to humidity and must use an anti-clumping agent, similar to the cornstarch added to powdered sugar in Canada and the U.S. Where the difference lies is in the processing, possibly a combination of the type of anti-clumping agent that is added to the beet sugar and the way the particles are ground or reduced to finer particles. The beet sugar doesn't seem to be refined or processed or ground quite as finely as cane sugar in some cases and this is why you get a bit of a grittiness with some beet sugar based powdered sugars. But if they are sifted through a really fine mesh screen, at least a 10X, you should not be able to feel the difference in the particle size. Because beet sugar is more readily available and cheaper to produce, many of the less fine powdered sugars are made from beet sugar which is partly why it gets a bad rap. You want a powdered sugar of particles of the size that have been passed through the finer screens of 10x to avoid that grittiness.
Hugs Squirrelly Cakes
You know that is really interesting. I didn't realize how simular they really are. Thanks for sharing that
It is interesting! We didn't used to have any issues because we only had cane sugar available in Canada, well most of Canada anyway. But beet sugar is now in greater use. At one time all the sugar was labelled as Pure Cane Sugar and when some of us started having some grittiness issues we started to explore the issue. We knew the American folks were having some problems too.
It can get really political because there are groups that feel that the two products perform differently and that it is a big government conspiracy to promote the cheaper to produce beet sugar.
So then it went to the refining process and the anti-clumping agent that was being added which apparently is not always or usually corn starch when you are dealing with beet sugar. So the processing and anti-clumping agents have to be the issue. But apparently if you can get it sieved really finely, the grittiness issues should disappear.
The fun part is that we had a science major involved in the little group, thank heavens, haha, not my strong point that is for sure!
I was surprized that the results were so similar. Haha, not that the results are publishable, it was an informal quest to understand why some folks were having issues with beet sugars or products they suspected were not pure cane sugar. So I guess it is at best a possible explanation.
Hugs Squirrelly
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