/ 250 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10X sugar, is refined granulated cane or beet sugar that has been pulverized to an extremely fine powder. The production process involves grinding sugar crystals to microfine dimensions and adding a small amount of cornstarch (typically 3–5%) to prevent clumping and improve flowability. The resulting product is nearly impalpable, with a texture finer than flour. The name "10X" refers to the number of times the sugar has been processed and sieved during manufacture.\n\nConfectioner's sugar is pure white in color and possesses an intensely sweet flavor with no perceptible granularity. It dissolves instantly in minimal liquid, making it ideal for applications requiring smooth, lump-free results. The cornstarch addition prevents moisture absorption, though exposure to humidity can still cause compaction.

Confectioner's sugar is essential in pastry and confectionery work, particularly for producing smooth frostings, icings, and glazes that coat cakes, cupcakes, and cookies. It is dusted over baked goods for decoration, incorporated into whipped cream, and used in the production of fondants, royal icing, and buttercreams, where its fine texture ensures silky finishes. In beverage preparation, it dissolves readily in cold drinks without granulation. Confectioner's sugar is also employed in candy-making, pie toppings, and as a finishing dust on pastries and donuts. Its immediate solubility makes it preferable to granulated sugar in applications where rapid dissolution is necessary.