Is granulated sugar suppose to end up bitter?

I've used granulated sugar a couple of times but once, I made a cake using granulated sugar and the cake and cream ended up really bitter. At first I thought maybe it was just because I haven't used it in a while and it may have expired but recently I made a chocolate cake and the cream called for granulated sugar. It was a new box and I've never opened it before. I add some extra to the cream and when I tasted it, it was bitter. Since I had no time to make any new cream, I decided to just use it, hoping the cake's taste will overpower the cream. I put it in the fridge to let it set and the next day when I tried it, the cream wasn't bitter. Is it suppose to be like that? I plan on making some french macarons soon but almost all the recipes call for granulated sugar. I don't really want to use it if it's going to make everything bitter. Can someone help?