/ 150 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar or icing sugar, is a refined sweetener produced by finely grinding granulated white sugar with a small amount of cornstarch (typically 3-5%) to prevent caking and improve flow. The cornstarch acts as an anti-caking agent, ensuring the powder remains free-flowing and lump-free during storage. This ingredient is characterized by its extremely fine, talc-like texture with a white appearance and pure sweet flavor profile. The addition of cornstarch distinguishes it from castor sugar (which has no starch) and makes it particularly suited to applications where a smooth, dissolving consistency is essential.

Confectioner's sugar is primarily used in the preparation of frostings, icings, glazes, and fillings where its fine texture dissolves seamlessly into wet ingredients to create smooth, pourable, or spreadable consistencies. It is essential in royal icing for decorative work, buttercream frostings, and cream cheese icings. Beyond sweet applications, it appears dusted over pastries, cakes, and donuts as a finishing element, and is incorporated into meringues, whipped cream, and mousse preparations. In some European traditions, it is used to create fondant and ganache, and it provides a refined sweetness to beverages such as lemonade or iced tea without the grittiness of granulated sugar.