/ 130 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10X sugar, is granulated white sugar that has been finely ground into a powder and mixed with a small amount of cornstarch (typically 3-5%) to prevent caking and clumping. The cornstarch serves as an anti-caking agent that absorbs moisture and maintains the powder's free-flowing consistency. Confectioner's sugar is produced by grinding granulated cane or beet sugar to an extremely fine texture, resulting in a product approximately 10 times finer than standard granulated sugar. The texture is silky and fine, dissolving instantly on contact with moisture, and the flavor is indistinguishable from granulated sugar—purely sweet with no additional flavor notes.

Confectioner's sugar is the standard ingredient for glazes, frostings, buttercreams, and fondants due to its ability to dissolve smoothly without grittiness and create light, airy textures when beaten with butter or egg whites. It is commonly dusted over baked goods such as donuts, pastries, and cakes for decoration and a subtle sweetness. In candy-making, it is used to coat truffles, create royal icing for decorating cookies, and manufacture fudge and other confections. The ingredient is also used in some savory applications, such as dusting over fried foods or in certain spice rubs. The cornstarch content makes it unsuitable for some uses where pure sugar is required, such as in caramel-making, where the starch can interfere with crystallization.