/ 220 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar or icing sugar, is refined granulated sucrose that has been finely ground and mixed with a small amount of cornstarch or anti-caking agent. The ingredient originated in the late 19th century as a refinement of earlier milling techniques, allowing for the production of exceptionally fine sugar crystals ideal for delicate confections and frostings. It dissolves almost instantly in liquids and possesses a silky, flour-like texture that distinguishes it from coarser sugar granules. The cornstarch component (typically 3-5%) prevents clumping and moisture absorption, though some specialty formulations use potato starch or tapioca starch instead.

Confectioner's sugar is indispensable in pastry work and cake decorating, where its fine texture produces smooth, lump-free frostings and glazes. It is the primary sweetener for royal icing, buttercream, and fondant, and is commonly dusted over baked goods for visual appeal and subtle sweetness. In candy-making and confectionery, confectioner's sugar provides the base for fudges, truffles, and fondant centers. Beyond sweets, it appears in dusting mixtures, meringue toppings, and as a finishing element in plated desserts where its fine powder creates an elegant presentation.