/ 210 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10X sugar, is a finely ground white sugar produced by pulverizing refined granulated sucrose to an impalpable powder and mixing it with a small amount of anticaking agent, typically cornstarch or gum arabic. The result is a smooth, white powder with a characteristic silky texture that dissolves instantly when moistened. The term "10X" refers to the particle size, which is approximately ten times finer than standard granulated sugar. This ingredient originated in the 19th century with industrialized sugar refining and became essential for confectionery work and cake decoration. Confectioner's sugar varies slightly in composition by region and manufacturer; some formulations contain wheat starch or potato starch as anticaking agents rather than cornstarch.

Confectioner's sugar is the primary ingredient for glazes, frostings, icings, and fondant due to its ability to create smooth, lump-free finishes. It is used to dust cakes, pastries, cookies, and donuts for both decoration and sweetness. In American and European baking, confectioner's sugar is essential for royal icing, cream cheese frosting, buttercream, and glace applications. It is also incorporated into pie fillings, candy coatings, and whipped cream toppings. The ingredient's fine texture ensures rapid dissolution and produces silky textures in frostings without the grittiness of granulated sugar. Care should be taken when substituting for granulated sugar, as the added starch affects recipe ratios and moisture content.