/ 200 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10X sugar, is refined white granulated sugar that has been finely ground into a powder and mixed with a small amount of cornstarch (typically 3-5% by weight) to prevent caking and clumping. The cornstarch also aids in moisture absorption, ensuring a smooth, free-flowing texture. The ingredient originated in Europe in the 18th century with the advent of industrial sugar refining, though the production of powdered sugar became standardized in the United States during the 19th century. Confectioner's sugar dissolves readily in liquid and has an exceptionally fine, silky texture with no perceptible grittiness, making it ideal for applications requiring a smooth finish.

Confectioner's sugar is primarily used for dusting baked goods, creating icings, frostings, and glazes, and sweetening whipped creams and mousses. It is essential in pastry work for fondant, royal icing, and decorative applications where a smooth, lump-free finish is required. In American and European baking traditions, it serves as the base for buttercreams, cream cheese frostings, and meringue-based icings. The ingredient is also used in candy-making, as a coating for pastries (such as donuts or crullers), and for finishing desserts with an elegant powder. Its fine texture makes it superior to granulated sugar when a seamless appearance is desired.